Blueberry Lemon Bread Recipe

Introduction

Blueberry Lemon Bread is a bright and moist treat that perfectly balances tangy citrus with sweet berries. This easy-to-make loaf is ideal for breakfast, snack time, or a light dessert. Fresh lemon zest and juice add a refreshing zing that complements the juicy blueberries beautifully.

Ingredients

• ¾ cup unrefined sugar
• 1 tablespoon lemon zest
• 2 ¼ cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup almond milk
• ½ cup mild-flavor olive oil
• ⅓ cup lemon juice, freshly squeezed and drained to remove pulp
• 1 teaspoon vanilla extract
• 1 cup blueberries

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly oil it with cooking spray. Set aside.
2. Step 2: In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant.
3. Step 3: Whisk in the flour, baking powder, and salt.
4. Step 4: In a separate bowl, mix together almond milk, olive oil, lemon juice, and vanilla extract.
5. Step 5: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until the batter is thick and consistent.
6. Step 6: Carefully fold in the blueberries to avoid breaking them.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
8. Step 8: Bake on the center rack for 50-65 minutes, or until a toothpick inserted in the center comes out clean. After 40 minutes, tent the pan with foil to prevent over-browning.
9. Step 9: Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely, about 3 hours.

Tips & Variations

• For extra flavor, add a teaspoon of poppy seeds to the batter.
• Use frozen blueberries if fresh are not available; do not thaw before adding to the batter to prevent color bleeding.
• Substitute almond milk with any other plant-based or dairy milk of your choice.
• Try adding a light dusting of powdered sugar on top once cooled for a pretty finish.

Storage

Store the blueberry lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. To refresh the bread, warm slices gently in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of unrefined sugar?

Yes, regular granulated sugar can be used as a substitute. Unrefined sugar adds a slightly richer flavor, but the texture and sweetness will remain similar.

How do I prevent blueberries from sinking to the bottom?

Coat the blueberries lightly with flour before folding them into the batter. This helps suspend them evenly throughout the bread during baking.

Blueberry Lemon Bread Recipe

Print Recipe

★★★★★

5 from 146 reviews

This Blueberry Lemon Bread is a moist, flavorful loaf combining the bright zestiness of lemon with juicy blueberries. Perfect for breakfast or a light snack, it uses almond milk and olive oil for a dairy-free twist, and is baked to a golden finish with a soft crumb and slightly tangy sweetness. The lemon zest and juice bring a fresh burst of citrus, while the gentle folding of blueberries ensures juicy pockets throughout the bread.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes plus 3 hours cooling
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert, Snack, Breakfast Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• ¾ cup Unrefined Sugar
• 1 tablespoon Lemon Zest
• 2 ¼ cups All-Purpose Flour
• 3 teaspoons Baking Powder
• ½ teaspoon Salt

Wet Ingredients

• ¾ cup Almond Milk
• ½ cup Mild-Flavor Olive Oil
• ⅓ cup Lemon Juice (freshly squeezed, drained to remove pulp)
• 1 teaspoon Vanilla Extract

Other

• 1 cup Blueberries

Instructions

1. Preheat and Prepare Pan. Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly oil the paper with cooking spray to prevent sticking. Set aside.
2. Mix Sugar and Lemon Zest. In a large bowl, combine the unrefined sugar and lemon zest. Use your fingertips to rub and mix them together well, releasing the lemon’s fragrant oils into the sugar.
3. Add Dry Ingredients. Whisk in the all-purpose flour, baking powder, and salt until evenly combined.
4. Combine Wet Ingredients. In a separate bowl, mix together the almond milk, mild-flavor olive oil, freshly squeezed lemon juice, and vanilla extract.
5. Make the Batter. Pour the wet ingredient mixture into the dry ingredients. Stir gently with a rubber spatula until a thick, consistent batter forms. Avoid overmixing to keep the bread tender.
6. Fold in Blueberries. Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
7. Pour and Bake. Pour the batter into the prepared loaf pan, smoothing the top. Bake on the center rack of the preheated oven in fan-forced mode for 50–65 minutes. After 40 minutes, tent the bread with foil to prevent excessive browning on top.
8. Cool the Bread. Once baked, let the bread cool in the pan for 10 minutes. Then transfer it to a cooling rack and allow it to cool completely for about 3 hours before slicing and serving.

Notes

• Use fresh blueberries for the best flavor and texture.
• Almond milk can be substituted with any plant-based milk.
• To avoid soggy blueberries, toss them lightly in flour before folding into the batter.
• Tenting with foil prevents the top from burning while the inside fully bakes.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: blueberry lemon bread, vegan lemon bread, dairy-free bread, blueberry loaf, lemon zest bread, healthy breakfast bread