Description
This delicious blueberry lemon bread is a delightful combination of flavors that provides a warm and comforting treat, perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup neutral oil
- 2 teaspoons vanilla extract
- Zest from 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing the blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, or grease it well.
- In a big bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the non-dairy milk, oil, vanilla, lemon zest, and lemon juice. Stir well.
- Pour the wet ingredients into the dry ingredients and gently fold together until mostly combined.
- Gently toss the blueberries with the tablespoon of flour, then fold them into the batter.
- Scrape the batter into the pan and smooth the top. Optionally, sprinkle extra berries or sugar on top.
- Bake for 50-60 minutes, or until a toothpick comes out mostly clean. Let it cool in the pan for 10 minutes before transferring to a rack.
Notes
- For a lighter flavor, feel free to substitute some of the all-purpose flour with oat flour.
- You can use coconut sugar instead of granulated sugar if desired, but the flavor will be slightly different.
- Do not over-mix the batter to avoid dense bread.
- Letting the bread cool slightly before cutting will help retain its texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 grams
- Sodium: 200 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 0 mg