Blueberry Lemon Bread Recipe
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.
- 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
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
- 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.
- 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.
- Add Dry Ingredients. Whisk in the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients. In a separate bowl, mix together the almond milk, mild-flavor olive oil, freshly squeezed lemon juice, and vanilla extract.
- 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.
- Fold in Blueberries. Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
- 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.
- 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
Find it online: https://bitesizedbenny.com/blueberry-lemon-bread-recipe/
