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Lemon Blueberry Bread
www.theconsciousplantkitchen.comThis Lemon Blueberry Bread is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It's also egg-free, and dairy-free.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemon-blueberry-bread/ or scan the QR code here ➡️
Servings: 12 slices
Calories: 236kcal
Ingredients
- 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.
Equipment
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.
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