Roti Blueberry Lemon (1 Mangkuk)

ini Roti Blueberry Lemon is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It’s also egg-free, and dairy-free.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I love making sweet bread like my Roti Pisang Sihat atau saya Kek Paun Marmar but I had many fresh blueberries and several lemons from the garden, so I decided to make one of my kids’ favorite breakfasts.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Roti Blueberry Lemon

ini Roti Blueberry Lemon is an easy, 1-bowl, moist lemon pound cake filled with juicy blueberries. It's also egg-free, and dairy-free.

5 daripada 3 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 15 minit minit

Masa Masak: 1 jam hr 15 minit minit

Jumlah masa: 1 jam hr 30 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 12 keping

Kalori: 236 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ¼ cawan Susu badam - (nota 1)
• ▢ ½ cawan Minyak Zaitun Perisa Ringan - (nota 2)
• ▢ ¼ cawan Jus lemon - (nota 3)
• ▢ 1 sudu makan Perahan Lemon - (nota 4)
• ▢ ¾ cawan Gula Tebu Tidak Dimurnikan - (nota 6)
• ▢ ½ sudu teh Ekstrak vanila
• ▢ ½ sudu teh Ekstrak Badam - (nota 7)
• ▢ 2 cawan Tepung serbaguna - (nota 5)
• ▢ 2 sudu teh Serbuk penaik
• ▢ ¼ sudu teh Serbuk penaik
• ▢ ½ sudu teh Garam
• ▢ 1 ⅓ cawan blueberry

Lemon glazing – optional

• ▢ ½ cawan Gula serbuk
• ▢ ½ sudu makan Jus lemon
• ▢ ½ sudu makan Susu badam

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas loyang roti bersaiz 9 inci x 5 inci dengan kertas parchment yang telah disapu minyak. Ketepikan.
• 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.
• Transfer the batter into the loaf pan.
• 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.

Lemon glazing

• 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.

Nota

Nota 1: Any type of milk can be used for this recipe.

Nota 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.

Nota 3: Freshly squeezed lemon juice tastes the best in this recipe.

Nota 4: Lemon zest is optional; you can skip it if you don’t like the bitterness of lemon zest.

Nota 5Untuk pilihan bebas gluten, gunakan penukar bebas gluten, tetapi jangan lupa serbuk penaik. Resipi ini tidak akan sesuai dengan tepung badam atau tepung oat.

Nota 6: Any granulated sweetener works like coconut sugar or unrefined cane sugar. You can’t use a liquid sweetener instead.

Nota 7: Optional, you can also add more vanilla extract instead.

Nota 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.

Penyimpanan: 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. 

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Loaf 9 inci x 5 inci

Rak Penyejuk

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Pemakanan

Berkhidmat: 1keping | Kalori: 236kcal | Karbohidrat: 40g | Protein: 3g | Lemak: 8g | Lemak tepu: 2g | Lemak trans: 1g | Natrium: 262mg | Potasium: 77mg | Serat: 1g | gula: 23g | Vitamin A: 90IU | Vitamin C: 5mg | Kalsium: 81mg | Iron: 1mg

Bahan dan Pengganti

This bread requires just a few ingredients, here’s how to pick them.

• Susu badam – To make a moist batter and to give the bread a subtle nutty flavor. You can use any plant-based milk if preferred.
• Minyak Zaitun Ringan – 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.
• Jus lemon – For a slight tangy flavor that infuses the loaf. Freshly squeezed lemon juice is best but you can also use bottled juice.
• Perahan Lemon – For more touches of lemons. It’s optional if you prefer a less pronounced lemon note.
• Gula – 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.
• Ekstrak vanila – For a perfect flavor.
• Ekstrak Badam – I use both vanilla and almond extracts because I think it makes a delicious combination.
• Tepung serbaguna – 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Serbuk Penaik & Soda Penaik – These leavening agents work together to help the bread rise, creating a tender, airy crumb.
• Garam – Balances the sweetness and enhances all the flavors in the bread.
• blueberry – 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:

• Gula aising – You can also use a sugar-free alternative if you prefer.
• Jus lemon – For more lemon flavors.
• Susu badam – 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

Resipi ini sangat mudah disediakan. Begini caranya dalam beberapa gambar.

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 .

Tuangkan adunan ke dalam loyang roti yang dialas dengan kertas parchment.

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.

Petua Membakar Carine

While this recipe is super easy, let me share a few more tips to make it perfect every single time.

• Lipatan Lembut: 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.
• Sejukkan Sepenuhnya: 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.
• Ketekalan Glaze: 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.
• Penyimpanan: 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.

More Blueberry Bread Recipes

Roti Blueberry Sihat

Muffin Blueberry Gandum Penuh

Roti Pisang Blueberry Sihat

Muffin Blueberry Tepung Badam