Blueberry Lemon Bread

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4.80 from 5 votes

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www.theconsciousplantkitchen.com

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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Prep Time10

Cook Time50

Cooling10

Total Time1 10

Servings: slice

Calories: 223.2kcal

Author: Carine Claudepierre

Ingredients

¾ cup Unrefined Cane 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)

US Customary - Metric

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.

Nutrition