Easy Lemon Blueberry Bread
Easy lemon blueberry bread with a light glaze, perfect for breakfast or a sweet treat. This bread is full of lemon flavors and lightly sweetened. Any novice in the kitchen can whip this up!
Servings: 9 slices
Cost: $8
Equipment
- Loaf Pan
- mixing bowls
Ingredients
- ½ cup canola oil *see notes
- 2 large eggs
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 2 tbs lemon juice
- 1 tbs lemon zest *more for topping
- ½ cup almond milk *any milk will work!
- ¾ cup blueberries *see notes
- 1½ cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
For the glaze
- 1 tsp lemon juice more as needed
- ½ cup powdered sugar
Instructions
- Preheat oven to 350º F. Line bread pan with oil or parchment paper.
- Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract and eggs and almond milk in and mix.
- In a separate bowl mix flour, baking powder, salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries and fold gently with a spatula or wooden spoon.
- Pour into loaf pan, make sure mixture is evenly spread. You can add a few more blueberries to the top if desired. Cook for about 40-45 minutes or until top is lightly browned. Check with a toothpick to be sure the middle is cooked. Toothpick should come out clean.
For the lemon glaze
- Add the juice into a small bowl with powdered sugar. Mix with a whisk until it's evenly mixed and thick enough to glaze. You may need a little more powdered sugar or a little more lemon juice. Continue to add 1/2 tsp of lemon if too thick. It can be a little finicky but have some patience until the perfect consistency happens.Once bread is completely cooled drizzle glaze slowly and let it harden a bit before cutting into. Option to add extra lemon zest to the top!
Notes
*I prefer the consistency canola oil provides but melted coconut oil will also work well.
*fresh works best but frozen is fine
You can serve this bread without the lemon glaze to lower the sugar, but I love the tang it adds!
- Save some lemon zest for topping garnish. This adds a bright color and cute look to the bread.
- Make the bread a little healthier. Cut back on sugar and skip the lemon glaze if desired.
- Use fresh blueberries. I prefer fresh blueberries for the recipe, it offers the best outcome and makes the bread beautiful. You can sub frozen blueberries if needed but the bread might need a little more time to bake.
- Use a toothpick to ensure the bread is cooked through. A always, I suggest sticking a toothpick into the center of the bread and ensuring it comes out clean without any raw batter on it.
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 114mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg