This lemon blueberry bread is the perfect combination of lemon flavor and fresh blueberries on a delicious loaf that you can enjoy for breakfast with some cream cheese on top or any time you want! Plus, this recipe is dairy-free and easy to make!
Why you will love this recipe
- This lemon blueberry bread is dairy-free and easy to make.
- It has the perfect combination of both crispy outside and soft inside.
- It's great as a dessert, as a snack, for breakfast or brunch.
Ingredients for this recipe
Eggs: At room temperature.
Sugar: Use regular white sugar.
Flour: We've used all-purpose flour.
Oil: Use sunflower oil.
Almond milk: We've used almond milk to make this recipe dairy-free. Regular milk also works for this recipe.
Baking soda and baking powder: The perfect combination to make your cake rise.
Salt: To enhance all flavors.
Lemon juice and zest: For the perfect lemon flavor!
Vanilla extract: Adds extra flavor.
Blueberries: You can use fresh or frozen blueberries.
How to make a lemon blueberry bread
Preheat the oven to 350 degrees F (180 C), grease a 9-inch loaf pan, and line the bottom and sides with parchment paper.
Sift the flour, baking soda, and salt into a mixing bowl and mix everything. Using a stand or hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
Add the milk, lemon juice, vanilla extract, and lemon zest and whisk to combine. Then, add the flour mixture and combine everything. Next, add the baking powder and combine very gently.
Finally, add the blueberries to the batter, combine, and pour the batter into the loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean.
Tips for making this recipe
- Don't overmix the batter: Overmixing the batter can result in a more dense cake. Also, it can keep the cake from rising.
- Sift the dry ingredients: Sifting all the dry ingredients while adding them to de mix will break up any lumps, combine them evenly with the other ingredients and make a perfectly smooth batter.
- Weight the ingredients: Weighting all the parts when baking is crucial, especially weighing flour, not adding the correct amount of flour when baking can make a cake turn out too dense, too chewy, or too small.
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Lemon Blueberry Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This dairy-free lemon blueberry bread is crispy on the outside, soft and moist inside, and will be a massive success for any breakfast, brunch, or party!
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 tsp baking soda
- 1 pinch salt
- 3 medium-sized eggs, at room temperature
- 1 ½ cups white sugar (270 g)
- ½ cup + 1 tablespoon sunflower oil (135 ml)
- ½ cup almond milk, at room temperature (120 ml)
- ½ cup lemon juice (120 ml)
- lemon zest from 2 lemons
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup blueberries (130 g)
Instructions
- Preheat the oven to 350 degrees F (180 C), grease a 9-inch loaf pan, and line the bottom and sides with parchment paper.
- Sift the flour, baking soda, and salt into a mixing bowl and mix everything.
- Using a stand or hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
- Add the milk, lemon juice, vanilla extract, and lemon zest and whisk to combine.
- Then, add the flour mixture and combine everything. Next, add the baking powder and combine very gently.
- Finally, add the blueberries to the batter, combine, and pour the batter into the loaf pan. You can add more blueberries on top if you want.
- Bake for 45 to 50 minutes or until a toothpick comes out clean.
Notes
Don't overmix the batter: Overmixing the batter can result in a more dense cake. Also, it can keep the cake from rising.
Sift the dry ingredients: Sifting all the dry ingredients while adding them to de mix will break up any lumps, combine them evenly with the other ingredients and make a perfectly smooth batter.
Weight the ingredients: Weighting all the parts when baking is crucial, especially weighing flour, not adding the correct amount of flour when baking can make a cake turn out too dense, too chewy, or too small.
Keywords: lemon blueberry bread, lemon blueberry loaf
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