Ce Pain au citron et aux bleuets is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It’s also egg-free, and dairy-free.
I love making sweet bread like my Pain aux bananes sain ou ma Quatre-quarts marbré but I had many fresh blueberries and several lemons from the garden, so I decided to make one of my kids’ favorite breakfasts.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Pain au citron et aux bleuets
Ce Pain au citron et aux bleuets is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It's also egg-free, and dairy-free.
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Portions: 12 tranches
Calories: 236 kcal
Ingrédients
- 1 ¼ tasse Lait d'amande - (remarque 1)
- ½ tasse Huile d'olive au goût doux - (remarque 2)
- ¼ tasse Le jus de citron - (remarque 3)
- 1 cuillerée à soupe Zeste de citron - (remarque 4)
- ¾ tasse Sucre de canne non raffiné - (remarque 6)
- ½ cuillère à café Extrait de vanille
- ½ cuillère à café L'extrait d'amande - (remarque 7)
- 2 tasses Farine tout usage - (remarque 5)
- 2 Cuillères à café La levure chimique
- ¼ cuillère à café de bicarbonate alimentaire
- ½ cuillère à café Le sel
- 1 tasse Myrtilles
Lemon glazing – optional
- ½ tasse Sucre en poudre
- ½ cuillerée à soupe Le jus de citron
- ½ cuillerée à soupe Lait d'amande
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Tapissez un moule à cake de 23 x 13 cm (9 x 5 pouces) de papier sulfurisé huilé. Réservez.
- In a large mixing bowl, whisk almond milk, olive oil, lemon juice lemon zest, sugar, vanilla extract, and almond extract.
- Add flour, baking powder, baking soda, salt. Use a rubber spatula to stir everything together and form a smooth batter.
- Fold in blueberries and stir a few times to evenly incorporate.
- Transférez la pâte dans le moule à cake.
- Bake the bread for 70-75 minutes at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the bread from browning too fast.
- Cool the bread on a cooling rack overnight, or at least 5 hours, before glazing and slicing. It's a thick bread and waiting overnight prevents the bread from falling apart as you slice.
glaçage au citron
- When the loaf is at room temperature, prepare the lemon glazing.
- In a small mixing bowl, stir powdered sugar, lemon juice, and almond milk. The glazing must be thick and glossy. If it's too runny, stir in an extra 1-2 tablespoons of powdered sugar.
- Drizzle the lemon glazing on the top of the cooled bread.
- Place the bread in the fridge for 1 hour if you want to set the glazing.
Remarques
Remarques 1: Any type of milk can be used for this recipe.
Remarques 2: Any low-flavor oil can be used or melted plant-based butter, or if you use dairy in your kitchen, melted, cooled butter should work as well.
Remarques 3: Freshly squeezed lemon juice tastes the best in this recipe.
Remarques 4: Lemon zest is optional; you can skip it if you don’t like the bitterness of lemon zest.
Remarques 5: For a gluten-free option, use my convertisseur sans gluten, but don’t forget the baking powder. The recipe won’t work with almond flour or oat flour.
Remarques 6: Any granulated sweetener works like coconut sugar or unrefined cane sugar. You can’t use a liquid sweetener instead.
Remarques 7: Optional, you can also add more vanilla extract instead.
Remarques 8: Do not add more blueberries, or the bread will stay too moist, and it won’t bake properly in the center. You can use fresh or frozen blueberries, but frozen blueberries turn the batter purple/blue and release liquid in the batter, which increases the baking time to around 75-80 minutes.
Stockage: Store the bread in an airtight box in the fridge for up to 4 days, or slice and freeze in sealed bags for up to 1 month. Thaw at room temperature the day before.
Alimentation
Servir: 1tranche | Calories: 236kcal | Glucides: 40g | Protéine: 3g | Graisse: 8g | Gras saturé: 2g | Gras trans: 1g | Sodium: 262mg | Potassium: 77mg | Fibre: 1g | Sucre: 23g | Vitamine A: 90IU | Vitamine C: 5mg | Calcium: 81mg | Fer à repasser: 1mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
This bread requires just a few ingredients, here’s how to pick them.
- Lait d'amande – To make a moist batter and to give the bread a subtle nutty flavor. You can use any plant-based milk if preferred.
- Huile d'olive légère – To bring healthy fats and tenderness, replacing traditional butter for a lighter, dairy-free texture. Melted plant-based butter is an alternative if you like.
- Le jus de citron – For a slight tangy flavor that infuses the loaf. Freshly squeezed lemon juice is best but you can also use bottled juice.
- Zeste de citron – For more touches of lemons. It’s optional if you prefer a less pronounced lemon note.
- Sugar – To sweeten the batter and for a moist crumb. For a healthier option, use unrefined cane sugar or coconut sugar. Avoid liquid sweeteners as they can make the batter too thin.
- Extrait de vanille – For a perfect flavor.
- L'extrait d'amande – I use both vanilla and almond extracts because I think it makes a delicious combination.
- Farine tout usage – Provides the structural base needed for a light, moist loaf; note that almond or oat flours won’t deliver the same texture. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
- Levure chimique et bicarbonate de soude – These leavening agents work together to help the bread rise, creating a tender, airy crumb.
- Le sel – Balances the sweetness and enhances all the flavors in the bread.
- Myrtilles – Add juicy bursts of flavor and antioxidants. Use fresh or frozen blueberries, but be careful not to overload the batter to avoid excess moisture.
For the optional lemon glazing:
- Sucre glace – You can also use a sugar-free alternative if you prefer.
- Le jus de citron – For more lemon flavors.
- Lait d'amande – To thin the glaze for a perfect consistency for drizzling. You can use any dairy-free milk, like coconut milk or soy milk.
How to Make Lemon Blueberry Bread
Cette recette est vraiment très facile à réaliser. Voici comment faire en quelques images.
Combine all the liquid ingredients in a large mixing bowl and stir them.
Pour the flour, blueberries, and other dry ingredients.
Combine the batter until the flour is incorporated .
Versez la pâte dans un moule à cake tapissé de papier sulfurisé.
Bake the bread for 70-75 minutes at 350°F (180°C) and let it cool down for a few hours.
Combine the glazing ingredients in a bowl and drizzle it on the lemon blueberry bread.
Conseils de pâtisserie de Carine
While this recipe is super easy, let me share a few more tips to make it perfect every single time.
- Gentle Folding: Carefully fold in the blueberries to avoid breaking them and releasing extra juice, which can make the loaf overly moist.
- Tent with Foil: About 40 minutes into baking, tent the loaf pan with foil to prevent the top from browning too quickly while the center cooks through.
- Refroidir Complètement : Allow the bread to cool on a rack overnight (or at least 5 hours) before glazing and slicing, ensuring the crumb sets properly and the loaf maintains its structure.
- Glaze Consistency: If your lemon glaze is too runny, add an extra 1–2 tablespoons of icing sugar until it’s thick and glossy.
- Don’t Overdo Blueberries: Stick to the specified 1⅓ cups to prevent excess moisture from compromising the loaf’s texture.
- Use Fresh Flavors: Fresh lemon juice and zest deliver the best taste, so choose ripe lemons for optimal brightness.
- Stockage: Keep the bread in an airtight container in the fridge for up to 4 days, or slice and freeze for up to 1 month—thaw at room temperature before serving.
Hello!
I absolutely adore your recipes. I’m absolutely in love with everything you post.
I was wondering if you had a specific “mild tasting olive oil” that you recommend specifically? I know you utilize this ingredient quite a bit but didn’t know which one you recommended
Thank you so much! I am so happy to have you here with me. I live in New Zealand so I am not sure the brand help, I am using Lupi Mild Olive Oil.
I had several bags of frozen cranberries left over from the holidays, so I decided to use fresh/frozen cranberries. I used the same amount indicated for blueberries. I sprinkled a tablespoon of flour on the cranberries, tossed making sure I covered them with flour so they would not sink to the bottom of the batter. I did cut the sugar by about 2 tablespoons, then I followed the recipe. It did take longer to bake, about 10 minutes, but that could have been my oven. After the bread was cooled I covered it with foil and glazed it the next morning. I do think next time I will make a little more glaze. I served it for breakfast with fruit and coffee. Needless to say, it was a huge hit. The lemon with the cranberries was delicious, and later this week, I’ll use blueberries.
Thanks for sharing your idea! it sounds delicious with cranberries.
Absolutely delicious. I’m making it for the second time now to take to a friends place for dinner exactly as the recipe says. First time I made it, I put holes in the top of it with a skewer and glazed it with honey, lemon juice and lemon zest and it was really yummy!
I am so happy to hear that! I love your glaze idea too, so tasty!
Hi! Should you bake this bread for 70-75 minutes or 55 minutes? 70-75 minutes is posted twice, while 55 minutes is mentioned once. Thank you!
75 minutes is correct, I updates the recipe card. Thanks for spotting my mistake.
Very clear instructions
Simple
Im a learner baker, also challenged by oven baking.
Merci!
hi
in the nutrition you say sugar is 23g. is this from the added sugar, ? if I used erythritol can I eliminate this completely ?
The sugar also comes from the blueberries. So even if erythritol will remove the sugar from the added sugar, you will still have some fructose from fruit.
Could I use almond flour instead of all purpose??
No sorry, the bread will never hold it’s shape. You need a starchy flour.
I really would like to try this recipe, but it’s confusing. You post a picture with all the ingredients and you listed “self rising flour.” In the recipe you list “ All purpose flour.” Then in your notes, you list it as “pound cake.”
Please specify, thank you!
Sorry about that! It was a typo in the picture, the recipe use all-purpose flour, not self-rising flour. We called the bread pound cake in some part of the post because it does taste like a pound cake. I hope you enjoy the recipe.
Could these be done as muffins? What would be the change in cooking time?
I haven’t tried but I suppose it will work as well. I would bake around 28-30 minutes, and insert a toothpick in one of the muffin after 25 mintues to start checking the process. They will be cooked when golden brown and the toothpick come out clean. Enjoy.
could i use any milk and could i use frozen blueberries
Absolutely yes for both options.