Lemon Blueberry Bread

The combination of flavors is so tasty, and it's great as is or toasted with butter.

Course Breads

Cuisine Breads

Keyword blueberry bread, lemon blueberry bread

Prep Time 5

Cook Time 1

Total Time 1 5

Servings slices

Calories 238kcal

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.

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 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.

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.