Dessert

Blueberry Lemon Bread Recipe

Byrami Hayes February 16, 2026February 16, 2026

Introduction

This Blueberry Lemon Bread is a delightful balance of sweet and tart, perfect for breakfast or a light snack. Moist and fragrant, it combines fresh blueberries with bright lemon flavors for a refreshing treat.

A thick loaf of blueberry cake sits on white parchment paper over a wooden board on a white marbled surface. The cake has one thick top crust layer that is golden brown and slightly crumbly with visible dark purple blueberries peeking through. The middle layer is a light yellow soft bread with many scattered blueberries inside, creating purple spots and streaks. Two thick slices are cut from the front, showing the same yellow and purple pattern and rough textured crust on top. Blueberries and lemon wedges are blurred in the background, adding a fresh look. photo taken with an iphone --ar 4:5 --v 7

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 the oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
Step 2: In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
Step 3: Whisk in the flour, baking powder, and salt 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. Stir gently with a rubber spatula until you have a thick, consistent batter.
Step 6: Carefully fold in the blueberries, distributing them evenly through the batter.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake on the center rack for 50 to 65 minutes. After 40 minutes, tent the top loosely with foil to prevent over-browning. Bake until a toothpick inserted in the center comes out clean.
Step 9: Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely for about 3 hours before slicing.

Tips & Variations

Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the batter.
For a sweeter crust, sprinkle a little extra sugar on top before baking.
Substitute almond milk with any other plant-based or dairy milk if preferred.
Add a teaspoon of poppy seeds for a subtle crunch and enhanced lemon flavor.
Try drizzling a simple lemon glaze on top once cooled for extra zing.

Storage

Store the blueberry lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving if desired.

How to Serve

A rectangular blueberry loaf cake with a golden-brown crust sits on a white sheet of parchment paper, placed on a light wooden board. The cake has a rough and slightly cracked top with many dark blue, juicy blueberries baked into the surface, some slightly bursting. Around the board, fresh plump blueberries are scattered. In the background, a glass of creamy light yellow beverage with a straw sits on a brown coaster on a white marbled texture. Some purple flowers are also visible behind the cake. Photo taken with an iphone --ar 4:5 --v 7

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 can be used as a direct substitute without affecting the texture 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. Coating the blueberries lightly with flour before adding them can also help keep them suspended evenly.