Lemon Blueberry Bread
This lemon blueberry bread is a favorite, combining the bright flavors of lemon and blueberry in perfect harmony. It’s a delicious addition to any breakfast table, sure to be enjoyed by everyone.
I discovered this bread when we went to a coffee shop in Northampton (MA). It was a vegan lemon blueberry millet bread that Christopher and I chowed down the last time we were there.
And although I thought it was delicious, I didn’t really like the crunch of the millet. Not sure why. So, I decided to make my own version but without the millet.
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Helpful tips
- Line loaf pan with parchment paper for easy cleanup.
- Use fresh lemons for zest and juice to get the most vibrant lemon flavor. Fresh or frozen blueberries both work well, but if using frozen, don’t thaw them before adding to the batter.
- You can use just about any of the berries in this recipe, but if you use raspberries, be extra careful folding them in the batter as they are fragile.
- I don’t have a problem with the blueberries sinking, but you can toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom of the bread.
- I use two flours in this recipe, but you can use just all-purpose flour.
- I wrote this as a vegan recipe, but you can easily convert it to a ‘normal’ bread. I use almond milk, but regular milk works well too.
- Sometimes I cut the milk in half and substitute the other half with plain Greek yogurt.
- Don’t over mix, mix until just combined.
- This is a moist lemon blueberry loaf, but your cake tester or toothpick should come out clean when you test it.
- Let the bread cool in the pan for at least 10 minutes before removing it and placing it on a wire rack.
- Wait another 10 minutes before cutting it into slices and make it easy on yourself and use a serrated bread knife.
- Store any leftover bread in an airtight container and in the refrigerator for up to a week. You can also freeze it by covering the bread with plastic wrap and then wrapping it with aluminum foil.
How to make lemon blueberry bread
Pre-step
Preheat the oven to 375 degrees Fahrenheit and line a bread pan with parchment paper.
Step one
Gather the ingredients: blueberries, lemon, baking powder, and flour. (A)
Step two
Place the flour, coconut sugar, baking powder, and salt in a large mixing bowl.
Step three
Zest half a lemon, squeeze the juice out of that same lemon half and gather the almond milk and oil. (B)
Step four
Add the wet ingredients to the bowl of dry ingredients. (C)
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Step five
Mix the ingredients together with a spatula until just combined; do not over-mix. Fold in blueberries and pour the batter into the bread pan. (D)
Step six
Bake for one hour or until tester comes clean.
DING Means Done
Look at the bread just out of the oven! (E)
Let the bread cool for 10 – 15 minutes before removing it to a wire rack from the pan. (F)
Time to cut some pieces!
It’s so moist and delicious!
I hope you enjoyed this lemon blueberry bread recipe.
Other popular quick bread recipes
And as always, may all your dishes be delish!
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Lemon Blueberry Bread
Ingredients
Here we are!
- 1 cup spelt flour (or all-purpose flour)
- 1 cup almond flour (you can also use only 2 cups of your choice of flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/3 cup olive oil (or any vegetable oil)
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- Zest of 1/2 a lemon (2 – 3 tablespoons)
- Juice of 1/2 a lemon
- 1 cup blueberries
Instructions
Make it
- Preheat oven to 375 F and line a bread pan with parchment paper.
- In a bowl, add flours, baking powder, sugar, and salt and mix the ingredients together with a spatula.1 cup spelt flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 cup coconut sugar, 1/2 teaspoon salt
- Add apple cider vinegar, milk, maple syrup, lemon juice, zest, vanilla extract, and oil and mix the ingredients together until combined.1 cup almond milk, 1/3 cup olive oil, 1 tablespoon apple cider vinegar, 1/4 cup maple syrup, 2 teaspoons vanilla extract, Zest of 1/2 a lemon, Juice of 1/2 a lemon
- Fold in the blueberries and pour the lemon blueberry bread batter into the pan.1 cup blueberries
- Bake for 1 hour or until the tester comes out clean.
- Let the bread cool in pan for 10 – 15 minutes before removing it to a wire rack.
- Slice and enjoy.
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Helpful tips
- Line loaf pan with parchment paper for easy cleanup.
- Use fresh lemons for zest and juice to get the most vibrant lemon flavor. Fresh or frozen blueberries both work well, but if using frozen, don’t thaw them before adding to the batter.
- You can use just about any of the berries in this recipe, but if you use raspberries, be extra careful folding them in the batter as they are fragile.
- I don’t have a problem with the blueberries sinking, but you can toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom of the bread.
- I use two flours in this recipe, but you can use just all-purpose flour.
- I wrote this as a vegan recipe, but you can easily convert it to a ‘normal’ bread. I use almond milk, but regular milk works well too.
- Sometimes I cut the milk in half and substitute the other half with plain Greek yogurt.
- Don’t over mix, mix until just combined.
- This is a moist lemon blueberry loaf, but your cake tester or toothpick should come out clean when you test it.
- Let the bread cool in the pan for at least 10 minutes before removing it and placing it on a wire rack.
- Wait another 10 minutes before cutting it into slices and make it easy on yourself and use a serrated bread knife.
- Store any leftover bread in an airtight container and in the refrigerator for up to a week. You can also freeze it by covering the bread with plastic wrap and then wrapping it with aluminum foil.
Nutrition
Originally published in October of 2017.
This bread was fabulous; lemon and blueberry is a wonderful combo!! – I love the meaning behind your tattoos; I got a star at 18 to rebel against my parents because I’d been a good girl all my life… then kind of regretted it later because really I AM a good girl haha!! I thought I’d never get another one, but when our dog passed in April, (she was called Poppy) I felt the strongest urge to have a poppy flower somewhere on me as something to remember her by. I’m terrified of needles, but I went through the pain for her. I also want an Autumnal leaf somewhere as she loved crunchy leaves; I’ve never heard of anyone else with one! I’d love to see a pic!
Thanks so much, Annie. As I would love to see yours Annie. My autumn leaf resembles the beech nut leaf from our childhood home, but it’s never very colorful!
Love this bread. I had spelt flour in the pantry that I’ve been meaning to use so perfect timing!
Thanks Catherine! It’s so yummy!
You did such a great job figuring out a recipe for this bread. SO GOOD!
Thanks Dear!!
This bread was amazing! It’s so good toasted with butter.
Thanks, Ellie.
Love the story about your Mom and Sis, Elaine! This bread was fabulous!!
Thanks so much Beth!
Oh my goodness, this was so good. Blueberry and lemon together is one of my favorite flavor combinations!
Yay! Thanks Whitney! I agree, I love the flavor combo!!
I am so glad that I came across this wonderful recipe – I had a container of blueberries just waiting to be used in something amazing, like this bread!
Thank you, Jaclyn!
Anything Lemon has my heart and this recipe is no exception! Yum!
I agree. I love lemon in baked good! Thanks Jillian!
The texture and flavor of this bread was fantastic!
Thank you Ashley!
What a great recipe. Love the combo and that its vegan too. So delicious.
Thanks so much Sri!
Wow!! This doesn’t look vegan at all. I have been curious about spelt flour but have never tried it. Where can you buy it?
Cathleen, I usually get it at our local Whole Foods but you can also find it on Amazon and I bet your local health food store!
This is such a pretty, flavorful bread. It is so nice to find a vegan recipe.
Thank you, Katie! I appreciate it.
I love all the nutritious whole-grain goodness here, and all those wonderful blueberries! Healthy and lots of great flavor!
Thanks Shelley! 🙂 That made my day!
I have been craving the lemon blueberry combo for sometime now so I found this recipe and make it today. I let it cook for so long (we’ll over one hour) and it absolutely did not cook through. I don’t know what happened or why it wouldn’t cook. All the edges were nice and crispy but the middle never was able to cook. I won’t make it again
I’m sorry to hear that Luisa. It is a moist bread, but it should have cooked through. I wonder if our ovens differ in heat or our altitudes are different.
Agree with you. Tasty but Not cooked through. Going back to my other recipe. Maybe I’ll just add blueberries and lemon to that one. Sad! 😟
I’m so sorry to hear that the recipe didn’t work for you, Dawn. It is a very moist bread but it’s always cooked through when I make it. I wonder if it’s an altitude thing?
I actually think for the amount of liquid more flour is required. But like I said really like the flavor just will make some adjustments in my end.
Thank you for taking the time to comment. I really appreciate it Dawn.