Introduction

This Blueberry Lemon Bread is a delightful balance of sweet and tangy flavors, perfect for breakfast or a light snack. Moist and tender, it combines fresh blueberries with zesty lemon for a refreshing treat that’s easy to make at home.

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 freshly-squeezed lemon juice, drained to remove pulp
1 teaspoon vanilla extract
1 cup blueberries

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a 9-inch loaf pan with parchment paper. Lightly spray the paper with cooking oil and 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 until fragrant.
Step 3: Whisk in the flour, baking powder, and salt to the sugar mixture until evenly mixed.
Step 4: In a separate bowl, mix together the almond milk, olive oil, lemon juice, and vanilla extract.
Step 5: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until you have a thick, consistent batter.
Step 6: Carefully fold the blueberries into the batter without crushing them.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake on the center rack in fan-forced mode for 50 to 65 minutes. After 40 minutes, tent the loaf with foil to prevent the top from browning too quickly.
Step 9: Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely for about 3 hours before slicing.

Tips & Variations

Use fresh blueberries for best texture, but frozen berries can be used—just fold them in directly without thawing.
For a dairy-free version, ensure the almond milk is unsweetened and substitute olive oil with melted coconut oil if preferred.
Add a handful of chopped walnuts or pecans for a pleasant crunch.
Sprinkle a bit of coarse sugar on top before baking to add a subtle crunch to the crust.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ingredients other than almond milk?

Yes, you can substitute almond milk with any other plant-based milk or regular dairy milk depending on your preference. Just keep the quantity the same.

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

To help blueberries stay evenly distributed, toss them lightly in a small amount of flour before folding into the batter. This coats them and reduces sinking during baking.

Blueberry Lemon Bread Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This moist and flavorful Blueberry Lemon Bread combines the tangy brightness of fresh lemon zest and juice with the sweet burst of ripe blueberries. Made with almond milk and olive oil, this tender loaf is perfect for a delightful breakfast or a snack. The recipe uses simple, wholesome ingredients and bakes to a golden crust with a soft, crumbly interior.

Author: zara
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 3 hours 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Additional Ingredients

1 cup Blueberries

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) with fan-forced mode. Line a 9-inch loaf pan with parchment paper, then lightly oil the paper using cooking oil spray. Set the prepared pan aside.
Mix Sugar and Lemon Zest: In a large mixing bowl, combine the sugar and grated lemon zest. Use your fingertips to rub the zest into the sugar, releasing its fragrant oils and bright lemon flavor.
Add Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture into the sugar and lemon zest, stirring gently to combine.
Combine Wet Ingredients: In a separate bowl, mix the almond milk, mild-flavor olive oil, freshly-squeezed and pulp-free lemon juice, and vanilla extract until well combined.
Form the Batter: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to stir everything together until a thick and consistent batter forms. Be careful not to overmix.
Incorporate Blueberries: Gently fold the blueberries into the batter to distribute them evenly without crushing.
Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
Bake the Bread: Place the pan on the center rack of the preheated oven. Bake for 50-65 minutes until a toothpick inserted into the center comes out clean. After 40 minutes, tent the loaf with a large piece of foil to prevent the top from browning too quickly.
Cool the Bread: Remove the bread from the oven, and let it cool in the pan for 10 minutes. Then move it to a cooling rack and allow it to cool completely for about 3 hours before slicing.

Notes

Use unrefined sugar for a deeper flavor, but you may substitute with granulated sugar if preferred.
Lemon zest is best when freshly grated from unwaxed lemons to maximize aroma.
Ensure lemon juice is freshly squeezed and pulp-free for the best texture.
Mild-flavor olive oil is recommended to avoid overpowering the lemon and blueberry flavors.
Do not overmix the batter to keep the bread tender and prevent a dense texture.
Tenting with foil after 40 minutes of baking helps avoid excessive browning on top.
Allow cooling time fully to help the bread set and prevent crumbling when sliced.

Keywords: Blueberry Lemon Bread, lemon zest bread, blueberry loaf, vegan lemon bread, quick bread, summer bread, citrus bread