Lemon Blueberry Bread (1 Bowl)

This Lemon Blueberry Bread is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It’s also egg-free, and dairy-free.

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I love making sweet bread like my Healthy Banana Bread or my Marble Pound Cake but I had many fresh blueberries and several lemons from the garden, so I decided to make one of my kids’ favorite breakfasts.

Ingredients and Substitutions

This bread requires just a few ingredients, here’s how to pick them.

• Almond Milk – To make a moist batter and to give the bread a subtle nutty flavor. You can use any plant-based milk if preferred.
• Light Olive Oil – To bring healthy fats and tenderness, replacing traditional butter for a lighter, dairy-free texture. Melted plant-based butter is an alternative if you like.
• Lemon Juice – For a slight tangy flavor that infuses the loaf. Freshly squeezed lemon juice is best but you can also use bottled juice.
• Lemon Zest – For more touches of lemons. It’s optional if you prefer a less pronounced lemon note.
• Sugar – To sweeten the batter and for a moist crumb. For a healthier option, use unrefined cane sugar or coconut sugar. Avoid liquid sweeteners as they can make the batter too thin.
• Vanilla Extract – For a perfect flavor.
• Almond Extract – I use both vanilla and almond extracts because I think it makes a delicious combination.
• All-Purpose Flour – Provides the structural base needed for a light, moist loaf; note that almond or oat flours won’t deliver the same texture.
• Baking Powder & Baking Soda – These leavening agents work together to help the bread rise, creating a tender, airy crumb.
• Salt – Balances the sweetness and enhances all the flavors in the bread.
• Blueberries – Add juicy bursts of flavor and antioxidants. Use fresh or frozen blueberries, but be careful not to overload the batter to avoid excess moisture.

For the optional lemon glazing:

• Icing Sugar – You can also use a sugar-free alternative if you prefer.
• Lemon Juice – For more lemon flavors.
• Almond Milk – To thin the glaze for a perfect consistency for drizzling. You can use any dairy-free milk, like coconut milk or soy milk.

How to Make Lemon Blueberry Bread

This recipe is really easy to whip up. Here’s how in a few pictures.

Combine all the liquid ingredients in a large mixing bowl and stir them.

Pour the flour, blueberries, and other dry ingredients.

Combine the batter until the flour is incorporated .

Pour the batter into a loaf pan lined with parchment paper.

Bake the bread for 70-75 minutes at 350°F (180°C) and let it cool down for a few hours.

Combine the glazing ingredients in a bowl and drizzle it on the lemon blueberry bread.

Carine’s Baking Tips

While this recipe is super easy, let me share a few more tips to make it perfect every single time.

• Gentle Folding: Carefully fold in the blueberries to avoid breaking them and releasing extra juice, which can make the loaf overly moist.
• Tent with Foil: About 40 minutes into baking, tent the loaf pan with foil to prevent the top from browning too quickly while the center cooks through.
• Cool Completely: Allow the bread to cool on a rack overnight (or at least 5 hours) before glazing and slicing, ensuring the crumb sets properly and the loaf maintains its structure.
• Glaze Consistency: If your lemon glaze is too runny, add an extra 1–2 tablespoons of icing sugar until it’s thick and glossy.
• Don’t Overdo Blueberries: Stick to the specified 1⅓ cups to prevent excess moisture from compromising the loaf’s texture.
• Use Fresh Flavors: Fresh lemon juice and zest deliver the best taste, so choose ripe lemons for optimal brightness.
• Storage: Keep the bread in an airtight container in the fridge for up to 4 days, or slice and freeze for up to 1 month—thaw at room temperature before serving.

More Blueberry Bread Recipes

Healthy Blueberry Bread

Whole Wheat Blueberry Muffins

Healthy Blueberry Banana Bread

Almond Flour Blueberry Muffins

Lemon Blueberry Bread

This Lemon Blueberry Bread is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It's also egg-free, and dairy-free.

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Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 236 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cup Almond Milk - (note 1)
• ▢ ½ cup Light Olive Oil - (note 2)
• ▢ ¼ cup Lemon Juice - (note 3)
• ▢ 1 tablespoon Lemon Zest - (note 4)
• ▢ ¾ cup Sugar - (note 6)
• ▢ ½ teaspoon Vanilla Extract
• ▢ ½ teaspoon Almond Extract - (note 7)
• ▢ 2 cups All-Purpose Flour - (note 5)
• ▢ 2 teaspoons Baking Powder
• ▢ ¼ teaspoon Baking Soda
• ▢ ½ teaspoon Salt
• ▢ 1 ⅓ cup Blueberries

Lemon glazing – optional

• ▢ ½ cup Icing Sugar
• ▢ ½ tablespoon Lemon Juice
• ▢ ½ tablespoon Almond Milk

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
• In a large mixing bowl, whisk almond milk, olive oil, lemon juice lemon zest, sugar, vanilla extract, and almond extract.
• Add flour, baking powder, baking soda, salt. Use a rubber spatula to stir everything together and form a smooth batter.
• Fold in blueberries and stir a few times to evenly incorporate.
• Transfer the batter into the loaf pan.
• Bake the bread for 70-75 minutes at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
• Cool the pound cake on a cooling rack overnight, or at least 5 hours, before glazing and slicing. It's a thick bread and waiting overnight prevents the bread from falling apart as you slice.

Lemon glazing

• When the loaf is at room temperature, prepare the lemon glazing.
• In a small mixing bowl, stir powdered sugar, lemon juice, and almond milk. The glazing must be thick and glossy. If it's too runny, stir in an extra 1-2 tablespoons of powdered sugar.
• Drizzle the lemon glazing on the top of the cooled bread.
• Place the bread in the fridge for 1 hour if you want to set the glazing.

Notes

Note 1: Any type of milk can be used for this recipe.

Note 2: Any low-flavor oil can be used or melted plant-based butter, or if you use dairy in your kitchen, melted, cooled butter should work as well.

Note 3: Freshly squeezed lemon juice tastes the best in this recipe.

Note 4: Lemon zest is optional, you can skip it if you don’t like the bitterness of lemon zest.

Note 5: I haven’t tested it with all-purpose gluten-free flour and I believe it won’t work well. If you try, I can’t guarantee the bread will come out good. The recipe won’t work with almond flour or oat flour.

Note 6: Any granulated sweetener works like coconut sugar, or unrefined cane sugar. You can’t use a liquid sweetener instead.

Note 7: Optional, you can also add more vanilla extract instead.

Note 8: Do not add more blueberries or the bread will stay too moist and it won’t bake properly in the center. You can use fresh or frozen blueberries, but frozen blueberries turn the batter purple/blue and release liquid in the batter which increases the baking time to around 75-80 minutes.

Storage: Store the bread in an airtight box in the fridge for up to 4 days, or slice and freeze in sealed bags for up to 1 month. Thaw at room temperature the day before. 

Equipment

9-inch x 5-inch Loaf Pan

Cooling Rack

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Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 262mg | Potassium: 77mg | Fiber: 1g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg