Ten Chleb Cytrynowo-Jagodowy 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 Zdrowy chleb bananowy albo mój Ciasto marmurkowe but I had many fresh blueberries and several lemons from the garden, so I decided to make one of my kids’ favorite breakfasts.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Chleb Cytrynowo-Jagodowy
Ten Chleb Cytrynowo-Jagodowy 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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Porcje: 12 plasterki
Kalorie: 236 kcal
Skład
- 1 ¼ kubek Mleko migdałowe - (notatka 1)
- ½ kubek Oliwa z oliwek o łagodnym smaku - (notatka 2)
- ¼ kubek Sok cytrynowy - (notatka 3)
- 1 łyżka stołowa Lemon Zest - (notatka 4)
- ¾ kubek Cukier trzcinowy nierafinowany - (notatka 6)
- ½ łyżeczka Ekstrakt waniliowy
- ½ łyżeczka Ekstrakt z migdałów - (notatka 7)
- 2 kubki Mąka uniwersalna - (notatka 5)
- 2 łyżeczki do herbaty Proszek do pieczenia
- ¼ łyżeczka Proszek do pieczenia
- ½ łyżeczka Sól
- 1 kubek Jagody
Lukier cytrynowy – opcjonalnie
- ½ kubek Cukier puder
- ½ łyżka stołowa Sok cytrynowy
- ½ łyżka stołowa Mleko migdałowe
Instrukcje
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
- 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.
Lukier cytrynowy
- Kiedy chleb osiągnie temperaturę pokojową, przygotuj polewę cytrynową.
- 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.
Komentarz
Uwagi 1: Any type of milk can be used for this recipe.
Uwagi 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.
Uwagi 3: Freshly squeezed lemon juice tastes the best in this recipe.
Uwagi 4: Lemon zest is optional; you can skip it if you don’t like the bitterness of lemon zest.
Uwagi 5:Jeśli chcesz wybrać opcję bezglutenową, użyj mojego przepisu konwerter bezglutenowy, Ale nie zapomnij o proszku do pieczenia. Przepis nie zadziała z mąką migdałową ani owsianą.
Uwagi 6: Any granulated sweetener works like coconut sugar or unrefined cane sugar. You can’t use a liquid sweetener instead.
Uwagi 7: Optional, you can also add more vanilla extract instead.
Uwagi 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.
Przechowywanie: 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.
Odżywianie
serwowania: 1kawałek | Kalorie: 236kcal | Węglowodany: 40g | Białko: 3g | Gruby: 8g | Tłuszcz nasycony: 2g | Tłuszcze trans: 1g | Sód: 262mg | Potas: 77mg | Fiber: 1g | Cukier: 23g | Witamina A: 90IU | Witamina C: 5mg | Wapń: 81mg | Żelazo: 1mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
This bread requires just a few ingredients, here’s how to pick them.
- Mleko migdałowe – To make a moist batter and to give the bread a subtle nutty flavor. You can use any plant-based milk if preferred.
- Oliwa z oliwek Light – 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.
- Sok cytrynowy – For a slight tangy flavor that infuses the loaf. Freshly squeezed lemon juice is best but you can also use bottled juice.
- Lemon Zest – For more touches of lemons. It’s optional if you prefer a less pronounced lemon note.
- Cukier – 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.
- Ekstrakt waniliowy – For a perfect flavor.
- Ekstrakt z migdałów – I use both vanilla and almond extracts because I think it makes a delicious combination.
- Mąka uniwersalna – 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 konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Proszek do pieczenia i soda oczyszczona – These leavening agents work together to help the bread rise, creating a tender, airy crumb.
- Sól – Balances the sweetness and enhances all the flavors in the bread.
- Jagody – 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:
- Lukier Cukrowy – You can also use a sugar-free alternative if you prefer.
- Sok cytrynowy – For more lemon flavors.
- Mleko migdałowe – 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
Ten przepis jest naprawdę prosty w wykonaniu. Oto jak go zrobić na kilku zdjęciach.
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 .
Wlej ciasto do keksówki wyłożonej papierem do pieczenia.
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.
Porady Carine dotyczące pieczenia
While this recipe is super easy, let me share a few more tips to make it perfect every single time.
- Delikatne składanie: 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.
- Fajne całkowicie: 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.
- Konsystencja glazury: 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.
- Przechowywanie: 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.
Witaj!
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
Prosty
Im a learner baker, also challenged by oven baking.
Dziękuję Ci!
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.