Imagine sinking your teeth into a slice of pure bliss - a moist, zesty vegan bread that combines the bright, tangy essence of lemon with the sweet, juicy pop of blueberries. This isn't just another bread recipe; it's a culinary adventure that proves plant-based baking can be incredibly delicious and satisfying. Whether you're a committed vegan, a curious foodie, or simply someone who loves incredible flavors, this Lemon Blueberry Bread will revolutionize your baking game and leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup almond milk (or non-dairy alternative)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk the dry ingredients together until well mixed.
- In another bowl, mix together the vegetable oil, almond milk, lemon juice, and lemon zest. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once cooled, slice the bread and serve. Enjoy your delicious Vegan Lemon Blueberry Bread!
Tips
- Frozen vs. Fresh Blueberries: Both work great! If using frozen berries, do not thaw them first to prevent color bleeding.
- Prevent Sinking Berries: Toss blueberries in a little flour before adding to the batter to help them stay suspended throughout the bread.
- Don't Overmix: Mix just until ingredients are combined to keep the bread light and tender.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the bread cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
