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

Scale

2 cups all-purpose flour (240 g)
1 tsp baking soda
1 pinch salt
3 medium-sized eggs, at room temperature
1 1/2 cups white sugar (270 g)
1/2 cup + 1 tbsp sunflower oil (135 ml)
1/2 cup almond milk, at room temperature (120 ml)
1/2 cup lemon juice (120 ml)
lemon zest from 2 lemons
1 tsp vanilla extract
2 tsp baking powder
1 cup blueberries (130 g)

Cook Mode Prevent your screen from going dark

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