Lemon Blueberry Bread (1 Bowl)

Aceasta Pâine cu lămâie și afine 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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I love making sweet bread like my Pâine cu banane sănătoasă sau al meu Tort cu marmură but I had many fresh blueberries and several lemons from the garden, so I decided to make one of my kids’ favorite breakfasts.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Pâine cu lămâie și afine

Aceasta Pâine cu lămâie și afine 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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Timp de pregatire: 15 minute min

Timp de gătit: 1 oră hr 15 minute min

Timpul total: 1 oră hr 30 minute min

Curs: Mic dejun - Breakfast

Bucătăria: american

porţii: 12 felii

calorii: 236 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ¼ ceaşcă Lapte de migdale - (nota 1)
• ▢ ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 2)
• ▢ ¼ ceaşcă Suc de lămâie - (nota 3)
• ▢ 1 lingură Zest Lemon - (nota 4)
• ▢ ¾ ceaşcă Zahăr din trestie nerafinat - (nota 6)
• ▢ ½ linguriță Extract de vanilie
• ▢ ½ linguriță Extract de migdale - (nota 7)
• ▢ 2 cupe Faina de toate scopurile - (nota 5)
• ▢ 2 lingurițe Praf de copt
• ▢ ¼ linguriță Praf de copt
• ▢ ½ linguriță Sare
• ▢ 1 ⅓ ceaşcă Coacăze

Glazură cu lămâie – opțională

• ▢ ½ ceaşcă Zahăr pudră
• ▢ ½ lingură Suc de lămâie
• ▢ ½ lingură Lapte de migdale

Instrucțiuni

• Preîncălziți cuptorul la 180°C (350°F). Tapetați o tavă de chec de 9 x 5 cm cu hârtie de copt unsă cu ulei. Dați deoparte.
• 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.
• Transferați aluatul în tava de chec.
• 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.

Glazură de lămâie

• Când pâinea a ajuns la temperatura camerei, pregătiți glazura de lămâie.
• 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.

notițe

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

Notă 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.

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

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

Notă 5Pentru o opțiune fără gluten, folosiți-mi convertor fără gluten, dar nu uitați praful de copt. Rețeta nu va funcționa cu făină de migdale sau făină de ovăz.

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

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

Notă 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.

Depozitare: 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 cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Echipament

Tavă de pâine de 9 cm x 5 cm

Rack de răcire

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Nutriţie

servire: 1felie | calorii: 236kcal | Carbohidrați: 40g | Proteină: 3g | Gras: 8g | Grăsime saturată: 2g | Grasimi nesaturate: 1g | Sodiu: 262mg | Potasiu: 77mg | Fibră: 1g | Zahăr: 23g | Vitamina A: 90IU | Vitamina C: 5mg | Calciu: 81mg | fier: 1mg

Ingrediente și înlocuiri

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

• Lapte de migdale – To make a moist batter and to give the bread a subtle nutty flavor. You can use any plant-based milk if preferred.
• Ulei de măsline ușor – 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.
• Suc de lămâie – For a slight tangy flavor that infuses the loaf. Freshly squeezed lemon juice is best but you can also use bottled juice.
• Zest Lemon – For more touches of lemons. It’s optional if you prefer a less pronounced lemon note.
• zahăr – 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.
• Extract de vanilie – For a perfect flavor.
• Extract de migdale – I use both vanilla and almond extracts because I think it makes a delicious combination.
• Faina de toate scopurile – 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 convertor fără gluten, dar nu uitați de praful de copt.
• Praf de copt și bicarbonat de sodiu – These leavening agents work together to help the bread rise, creating a tender, airy crumb.
• Sare – Balances the sweetness and enhances all the flavors in the bread.
• Coacăze – 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:

• Zahăr înghețat – You can also use a sugar-free alternative if you prefer.
• Suc de lămâie – For more lemon flavors.
• Lapte de migdale – 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

Această rețetă este foarte ușor de preparat. Iată cum se face în câteva imagini.

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 .

Toarnă aluatul într-o tavă de chec tapetată cu hârtie de copt.

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.

Sfaturile de copt ale lui Carine

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

• Pliere delicată: 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.
• Cool complet: 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.
• Consistență glazură: 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.
• Depozitare: 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

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