Description
This delightful lemon blueberry loaf is a perfect combination of fresh citrus and juicy blueberries, making it a cheerful addition to any breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup neutral oil
- 2 teaspoons vanilla extract
- Zest from 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing the blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, or grease it well.
- In a big bowl, toss together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the non-dairy milk, oil, vanilla, lemon zest, and lemon juice. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients and gently fold together.
- Toss the blueberries with 1 tablespoon of flour, then fold them into the batter.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes. Check for doneness with a toothpick; it should come out mostly clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a rack. Enjoy warm with vegan butter!
Notes
- If using frozen blueberries, there’s no need to thaw them.
- For variations, you can substitute 1/2 cup of all-purpose flour with oat flour for added flavor.
- Adjust the sweetness by using coconut sugar if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg