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Easy Lemon Blueberry Bread Recipe

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4.4 from 11 reviews

This Easy Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and zesty lemon. Perfect for breakfast, a snack, or dessert, it features a tender crumb and a tangy lemon glaze that adds the perfect finishing touch. Quick and simple to make, it uses staple ingredients and bakes to golden perfection in under an hour.

Ingredients

Bread Ingredients

  • ½ cup canola oil (or melted coconut oil, see notes)
  • 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 (or any milk of choice)
  • ¾ cup blueberries (fresh or frozen, see notes)
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt

Lemon Glaze Ingredients

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

Instructions

  1. Preheat the Oven: Set your oven to 350ºF (175ºC) and prepare a loaf pan by lightly oiling it or lining it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a mixing bowl, blend the canola oil and white sugar using a hand mixer or whisk until well combined. Add lemon zest, lemon juice, vanilla extract, eggs, and almond milk. Mix thoroughly until the batter is smooth and homogenous.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed to ensure your bread rises properly.
  4. Incorporate Dry Ingredients and Blueberries: Gradually add the dry mixture into the wet ingredients, stirring gently to combine. Fold in the blueberries carefully with a spatula or wooden spoon to avoid crushing them.
  5. Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Optionally, add a few extra blueberries on top for decoration. Bake in the preheated oven for 40-45 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 or cooling, whisk powdered sugar and lemon juice in a small bowl until smooth and thick enough to drizzle. Adjust consistency by adding more powdered sugar if too thin or more lemon juice (½ tsp at a time) if too thick.
  7. Glaze and Serve: Once the bread is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to harden slightly before slicing. Optionally, sprinkle extra lemon zest on top for added flavor and presentation.

Notes

  • You can substitute canola oil with melted coconut oil for a slightly different flavor and texture.
  • Any type of milk can be used in place of almond milk, such as dairy or other plant-based milks.
  • Fresh blueberries are preferred, but frozen blueberries can be used if fresh are unavailable; thaw and drain excess liquid to prevent batter from becoming too wet.
  • Make sure to check doneness with a toothpick as oven temperatures may vary.
  • The lemon glaze can be finicky; add lemon juice or powdered sugar slowly to achieve the perfect consistency.

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