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Easy Lemon Blueberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50-55 minutes
  • Yield: 9 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet snack, this quick bread features a delicate lemon glaze on top for extra zest and sweetness. Made with simple pantry ingredients and almond milk, it’s a delightful treat that’s easy to prepare and bake in under an hour.

Ingredients

Scale

Batter:

  • ½ cup canola oil (or melted coconut oil)
  • 2 large eggs
  • ½ cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest (plus more for topping)
  • ½ cup almond milk (any milk will work)
  • ¾ cup blueberries
  • 1½ cup all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt

Lemon Glaze:

  • 1 tsp lemon juice (more as needed)
  • ½ cup powdered sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease a bread pan with oil or line it with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a mixing bowl, combine the canola oil and sugar using a hand mixer or whisk until well blended. Add the lemon zest, lemon juice, vanilla extract, eggs, and almond milk. Mix thoroughly until the batter is smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients bowl, mixing gently to combine.
  4. Fold in blueberries: Carefully fold in the blueberries using a spatula or wooden spoon to avoid breaking them up and turning the batter purple.
  5. Pour and bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Optionally, sprinkle a few extra blueberries and some additional lemon zest on top. Bake for 40 to 45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
  6. Prepare lemon glaze: While the bread is baking, whisk the lemon juice and powdered sugar in a small bowl until smooth and thick enough to glaze. Adjust by adding more powdered sugar if too thin or more lemon juice if too thick for the perfect consistency.
  7. Glaze and cool: Once the bread has fully cooled, drizzle the lemon glaze evenly on top. Allow the glaze to set before slicing. Optionally, sprinkle extra lemon zest on the glaze for garnish.

Notes

  • You can substitute canola oil with melted coconut oil for a slight flavor variation.
  • Any type of milk can be used in place of almond milk if preferred.
  • Fresh or frozen blueberries work well; if using frozen, do not thaw to prevent the batter from turning purple.
  • Check doneness with a toothpick; if it comes out clean, the bread is ready.
  • Be patient when adjusting glaze consistency; add liquids or sugar incrementally.

Find it online: https://yumrecipesfood.com/easy-lemon-blueberry-bread-recipe/