Blueberry Lemon Bread Recipe
This Blueberry Lemon Bread is a moist, flavorful loaf bursting with fresh blueberries and bright lemon zest. Perfect as a sweet breakfast treat or an afternoon snack, this loaf uses unrefined sugar and almond milk for a lighter twist. The aromatic olive oil and juicy lemon juice add a refreshing tang that complements the natural berry sweetness. Baked to golden perfection with a tender crumb, it’s an easy, wholesome bread to enjoy with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus 3 hours cooling
- Yield: 1 loaf (about 8-10 slices) 1x
- Category: Bread
- 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 and drained of pulp
- 1 teaspoon Vanilla Extract
Fruits
- 1 cup Blueberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (180°C) using fan-forced mode. Line a 9-inch loaf pan with parchment paper, then lightly spray the parchment with cooking oil to ensure easy release later.
- Combine sugar and lemon zest: In a large mixing bowl, add the unrefined sugar and lemon zest. Use your fingertips to rub and mix them together thoroughly, releasing the lemon’s oils and aroma into the sugar.
- Mix dry ingredients: Whisk in the all-purpose flour, baking powder, and salt into the sugar and lemon zest mixture until evenly combined, ensuring no lumps remain.
- Prepare wet ingredients: In a separate bowl, whisk together almond milk, mild-flavor olive oil, freshly squeezed and pulp-free lemon juice, and vanilla extract until smooth and well blended.
- Combine wet and dry mixes: Pour the wet mixture into the bowl with dry ingredients. Using a rubber spatula, gently fold everything together until you have a thick, consistent batter. Avoid overmixing to keep the bread tender.
- Incorporate blueberries: Carefully fold in the fresh blueberries to distribute them evenly without crushing, preserving their shape.
- Fill the loaf pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake the bread: Place the pan on the center rack of the preheated oven. Bake for 50-65 minutes, checking doneness with a toothpick or skewer that should come out clean when inserted in the center. After 40 minutes, tent the bread with foil to prevent the top from browning too much.
- Cool properly: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely for about 3 hours before slicing and serving.
Notes
- Use unrefined sugar for a more natural sweetness and subtle molasses flavor.
- Freshly grated lemon zest is key for bright citrus flavor.
- All-purpose flour provides structure but can be substituted with gluten-free flour if needed.
- Almond milk keeps this recipe dairy-free and light.
- Mild olive oil works well without overpowering the lemon and blueberry flavors.
- Make sure to drain lemon juice pulp to avoid excess moisture in the batter.
- Adjust baking time based on your oven’s heat distribution; foil tenting after 40 minutes prevents over-browning the crust.
- Cooling fully ensures easier slicing without crumbling.
Keywords: blueberry lemon bread, lemon loaf, berry bread, homemade bread recipe, lemon zest bread, healthy sweet bread, dairy-free bread
Find it online: https://cheframiflavor.com/blueberry-lemon-bread-recipe/
