This Blueberry Lemon Bread is a moist and sweet bread loaf made with no egg, no dairy, and with 30% less sugar than classic blueberry bread!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Blueberry Lemon Bread
This Blueberry Lemon Bread is a moist and sweet bread loaf made with no egg, no dairy, and with 30% less sugar than classic blueberry bread!
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Servings: 12 slice
Calories: 223.2 kcal
Ingredients
- ¾ cup Unrefined Cane Sugar - (note 1)
- 1 tablespoon Lemon Zest - (note 2)
- 2 ¼ cups All-Purpose Flour - (note 3)
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ cup Almond Milk - (note 4)
- ½ cup Mild-Flavor Olive Oil - (note 5)
- ⅓ cup Lemon Juice - (note 6) freshly-squeezed, drained to remove pulp
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries - (note 7)
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, add sugar and grated lemon zest. Use your fingertips to rub the lemon zest with the sugar.
- Whisk in flour, baking powder, and salt.
- In a bowl, combine almond milk, olive oil, freshly-squeezed lemon juice, and vanilla extract.
- Pour onto the flour. Stir with a rubber spatula to form a thick, consistent batter. Gently incorporate the blueberries.
- Pour into the prepared loaf pan.
- Bake on the center rack of the preheated oven in fan-forced mode for 50-65 minutes until a pick inserted in the center of the pan comes out clean. I like to tent the pan after 40 minutes with a large piece of foil to prevent the top of the bread from darkening too fast.
- Let it cool down for 10 minutes in the pan, then for 3 hours on a cooling rack.
Notes
Note 1: Or any granulated sweetener you love, like coconut sugar.
Note 2: From untreated lemons, skip if you don’t like the tangy flavor or lemon zest.
Note 3: Or white whole wheat flour. The recipe doesn’t work with oat flour or almond flour. Use my gluten-free conversion guide to make it gluten-free.
Note 4: Or any milk you like, including oat milk, soy milk.
Note 5: Or low-flavor oil of choice, like canola oil, or melted plant-based butter.
Note 6: I freshly squeezed 3 lemons and drained the juice to discard the pulp.
Note 7: Fresh or frozen.
Storage: Store the bread in the fridge, in an airtight container, for up to 4 days. Slice just before serving. Freeze up to 1 month. Thaw in the fridge the day before serving.
Nutrition
Serving: 1slice | Calories: 223.2kcal | Carbohydrates: 33g | Protein: 2.5g | Fat: 9.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 203.9mg | Potassium: 43.4mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7.3IU | Vitamin C: 4.5mg | Calcium: 64.4mg | Iron: 1.3mg | Magnesium: 6.7mg | Phosphorus: 49.3mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Unrefined Sugar – This provides sweetness and tenderizes the crumb. Coconut sugar or organic cane sugar are great options here.
- Lemon Zest – This infuses the sugar with natural citrus oils for a punchy lemon flavor.
- All-Purpose Flour – This builds the structure of the loaf. White whole wheat flour works well if you want a slightly heartier texture.
- Baking Powder – This gives the bread its lift, ensuring it doesn’t turn out dense.
- Salt – This balances the sweetness and enhances the zesty lemon notes.
- Almond Milk – This adds moisture to the batter. Soy milk or oat milk are excellent alternatives.
- Mild-Flavor Olive Oil – This keeps the bread moist and rich for days. Canola oil or melted plant-based butter work just as well.
- Lemon Juice – This adds a tangy kick and helps the bread rise.
- Vanilla Extract – This rounds out the flavors and creates a warm aroma.
- Blueberries – These add juicy pockets of fruit throughout the bread. You can use fresh or frozen berries.
How to Make Blueberry Lemon Bread (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect bread.
- Add Almond Extract – Swap the vanilla extract for 1 teaspoon of almond extract to create a lovely nutty flavor that pairs well with lemon and blueberries.
- Switch The Fruit – Use raspberries or boysenberries instead of blueberries, but avoid strawberries as they release too much juice and affect the texture.
- Vary The Citrus – Replace the lemon juice with lime or orange juice to explore different fruity bread flavors.
- Watch The Browning – Tent the loaf pan with aluminum foil after 40 minutes of baking to prevent the top from burning, as this thick batter needs a long time in the oven to cook through.
I made this today and it was very easy. The lemon adds a different twist with the blueberries. I baked mine at 375 degrees F in a conventional oven. When I sliced it every piece crumbled into many pieces; I could not present it at all. Do you have any idea why this occurred? I plan to make it again and would like to correct the issue with crumbling. Thank you.
A cake or bread that crumble apart is cut too hot. Simply cool down properly, even better pop 1 hour in the fridge and slice when super cold. Also always cut using a serrated knife!
I want to make this recipe gluten free but don’t have psyllium husk? What can I use instead, can I use golden flaxseed meal?
You don’t need psyllium husk for fruit bread, use the converter option for cake, muffins.
This was amazing! Lemon & Blueberries go so well together. I shared it with others and they enjoyed it as well. It’s a keeper!
Thank you so much!
I’ve often wondered if using the gluten converter do you also add all the other ingredients in the recipe apart from the all purpose flour obviously?
Of course, the gluten free converter only give you the gluten free flour blend to swap flour. You need the remaining recipe ingredients
Meyer lemons made the most delicious flavor!!
I agree, I have plenty growing in my garden and love to bake with them.
The most delicious blueberry lemon cake. I loved making this vegan recipe. my friends loved it at our tea party! looking forward to more baked goodness!
Thank yo so much for sharing this cake to your non-vegan friends!
very interested
I look forward to hear your feedback on this!
Hi Carine. Love all the recipes!
Can I use spelt flour instead of regular?
Also buckwheat and einkorn? How can you make this with less gluten?
You can always swap all purpose flour for same amount of spelt flour. However, if the recipe is using self-rising flour, don’t forget to add 1 1/2 teaspoon of baking powder per cup of flour you swap. On the other end, you can’t use buckwheat or einkorn without completely altering the remaining ingredients amount. The best to make my recipes gluten-free is to use my gluten-free converter here.
thank you for the nutritious and vegetarian recipe
Salve, ho provato questo dolce, il sapore ed il profumo sono eccezionali, ma la consistenza a me è risultata molto unta, mi potete confermare che la quantità di olio è 120 ml? Grazie
Yes, all muffins and bread recipes calling for more than 2 cups flour, have 1/2 cup oil for moisture which is 120 ml.
My pleasure!