Blueberry Lemon Bread Recipe
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.
- 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
Find it online: https://kitchenbynora.com/blueberry-lemon-bread-recipe/
