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Blueberry Lemon Bread Recipe

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3.9 from 7 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This Blueberry Lemon Bread is a moist, flavorful loaf bursting with fresh blueberries and bright lemon zest. Made with almond milk and olive oil, it offers a lighter twist on traditional lemon bread, perfect for breakfast or a delightful snack. The bread is baked to a golden crisp on the outside, with a tender crumb inside, making it a refreshing treat to enjoy any time of the day.

Ingredients

Dry Ingredients

  • 3/4 cup Unrefined Cane Sugar
  • 1 tablespoon Lemon Zest
  • 2 1/4 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 3/4 cup Almond Milk
  • 1/2 cup Mild-Flavor Olive Oil
  • 1/3 cup Lemon Juice, freshly-squeezed, drained to remove pulp
  • 1 teaspoon Vanilla Extract

Fruit

  • 1 cup Blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly oil the paper using cooking oil spray to prevent sticking. Set aside.
  2. Combine Sugar and Lemon Zest: In a large mixing bowl, add the unrefined cane sugar and lemon zest. Use your fingertips to rub the lemon zest into the sugar thoroughly, releasing its fragrant oils and flavor.
  3. Mix Dry Ingredients: Whisk in the all-purpose flour, baking powder, and salt until evenly combined to ensure the leavening agent is well distributed.
  4. Combine Wet Ingredients: In a separate bowl, mix almond milk, mild-flavor olive oil, freshly squeezed lemon juice (strained to remove pulp), and vanilla extract until well blended.
  5. Form Batter and Add Blueberries: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula to create a thick, consistent batter. Carefully fold in the blueberries to avoid smashing them.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly.
  7. Bake: Place the loaf pan on the center rack of the oven set to fan-forced (convection) mode. Bake for 50 to 65 minutes, or until a skewer inserted into the center comes out clean. After 40 minutes of baking, tent the bread loosely with aluminum foil to prevent the top from browning too much.
  8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack and cool completely for approximately 3 hours before slicing and serving.

Notes

  • Using unrefined cane sugar adds a richer flavor than white sugar.
  • Fresh lemon zest is key for bright citrus flavor; avoid using dried zest.
  • Almond milk is a dairy-free alternative, but any plant-based or regular milk can be substituted.
  • Mild-flavor olive oil prevents overpowering the bread with strong olive taste.
  • Straining the lemon juice removes bitterness from the pulp, ensuring a smooth batter.
  • Gently fold blueberries to avoid breaking them, which can color the batter blue.
  • Tenting with foil prevents over-browning while allowing the bread to finish baking.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/blueberry-lemon-bread-recipe/