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Blueberry Lemon Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Blueberries: Gently fold the blueberries into the batter to distribute them evenly without crushing.
  7. Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
  8. 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.
  9. 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

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