Easy Lemon Blueberry Bread (Print-Friendly Version)
Bright, zesty bread filled with blueberries, finished with a tangy lemon glaze. Easy to make for any occasion.
# Ingredients:
→ Bread Batter
01 -
1/2 cup canola oil
02 -
2 large eggs
03 -
1/2 cup white granulated sugar
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons lemon juice
06 -
1 tablespoon lemon zest
07 -
1/2 cup almond milk
08 -
3/4 cup blueberries
09 -
1 1/2 cups all purpose flour
10 -
1 teaspoon baking powder
11 -
1/8 teaspoon salt
→ Glaze
12 -
1 teaspoon lemon juice
13 -
1/2 cup powdered sugar
# Steps:
01 -
Preheat oven to 350º F. Line a loaf pan with oil or parchment paper.
02 -
Mix canola oil and sugar with a hand mixer or in a mixing bowl until blended well. Add lemon zest, lemon juice, vanilla extract, eggs, and almond milk, then mix until combined.
03 -
In a separate bowl, mix flour, baking powder, and salt with a whisk.
04 -
Slowly add the dry mixture into the wet mixture, mixing gently. Fold in the blueberries using a spatula or wooden spoon.
05 -
Pour the batter into the loaf pan, ensuring the mixture is evenly spread. Optionally add more blueberries on top.
06 -
Bake for 40-45 minutes or until the top is lightly browned. Check doneness with a toothpick—make sure it comes out clean.
07 -
Mix lemon juice and powdered sugar in a small bowl using a whisk until thick enough to glaze. Adjust consistency as needed by adding small amounts of lemon juice or powdered sugar.
08 -
Once the bread is completely cooled, drizzle the glaze on top and let it harden slightly before slicing. Optionally garnish with extra lemon zest.
# Notes:
01 -
Using fresh blueberries yields the best outcome, but frozen blueberries can also work.
02 -
Check the bread's doneness by inserting a toothpick into the center; ensure it comes out clean.
03 -
The bread can be made healthier by reducing the sugar or skipping the glaze.