Introduction

This Blueberry Lemon Bread is a delightful combination of bright citrus and juicy berries, perfect for breakfast or a light snack. Moist and flavorful, it’s easy to make and sure to brighten up your day with every bite.

Blueberry Lemon Bread Recipe - Recipe Image

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

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

Tips & Variations

For extra zestiness, add a bit more lemon zest or a teaspoon of lemon extract.
Swap almond milk for any plant-based or regular milk if preferred.
Use frozen blueberries but add them frozen to help prevent them from bleeding too much into the batter.
Sprinkle the top with a little sugar before baking for a crunchy crust.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. To refresh, warm slices lightly in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular dairy milk or any other plant-based milk works well in this recipe without affecting the texture or flavor significantly.

How do I prevent the blueberries from sinking to the bottom?

Gently fold the blueberries into the batter at the end and avoid overmixing. You can also lightly coat the berries in flour before adding them to help suspend them more evenly.

Blueberry Lemon Bread Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Blueberry Lemon Bread is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfectly balanced with a hint of vanilla and a tender crumb, it’s an ideal treat for breakfast, brunch, or an afternoon snack. Made without dairy and using unrefined sugar, it offers a lighter, refreshing take on classic lemon bread.

Author: Nora
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: Baking
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

Fruit

1 cup Blueberries

Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly grease the paper with a cooking oil spray to prevent sticking. Set aside.
Mix Sugar and Lemon Zest: In a large mixing bowl, combine the unrefined sugar and grated lemon zest. Use your fingertips to rub the zest into the sugar thoroughly, releasing the aromatic oils for maximum lemon flavor.
Combine Dry Ingredients: Whisk in the all-purpose flour, baking powder, and salt into the sugar and lemon zest mixture until evenly distributed.
Mix Wet Ingredients: In a separate bowl, blend together the almond milk, mild-flavor olive oil, freshly-squeezed lemon juice (pulp removed), and vanilla extract.
Form Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a rubber spatula until a thick, consistent batter forms. Carefully fold in the blueberries, ensuring they are evenly incorporated without breaking.
Bake the Bread: Transfer the batter into the prepared loaf pan, smoothing the top. Place the pan on the center rack of the preheated oven set to fan-forced mode. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. After 40 minutes, tent the loaf with foil to prevent the top from browning too quickly.
Cool: Allow the bread to cool in the pan for 10 minutes. Then, remove it from the pan and parchment paper and let it cool completely on a wire rack for approximately 3 hours before slicing and serving.

Notes

Use unrefined sugar for a subtle molasses flavor and a more natural sweetness.
Fresh lemon zest and juice provide a bright, authentic lemon flavor essential to the bread.
Almond milk makes this bread dairy-free and suitable for lactose-intolerant individuals.
Use mild-flavor olive oil to avoid overpowering the delicate flavor balance.
Be gentle when folding in blueberries to prevent them from bursting and coloring the batter too much.
Tenting with foil partway through baking helps keep the top from getting too dark while allowing the bread to cook through.

Keywords: Blueberry Lemon Bread, vegan lemon bread, blueberry quick bread, dairy-free lemon bread, easy lemon bread recipe, healthy blueberry bread