Blueberry Lemon Bread (No Eggs, No Dairy)

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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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!

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!

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Cooling: 10 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slice

Calories: 223.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Unrefined 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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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

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.

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