Get ready to elevate your baking game with this irresistible Lemon Blueberry Bread recipe. Bursting with the bright flavors of lemon and the sweetness of plump blueberries, this loaf is sure to become a staple in your kitchen. Made with wholesome ingredients, it’s a healthier twist on the classic treat without compromising on taste. Perfect for breakfast on-the-go, a midday snack, or even a dessert option, this gluten-free delight is as versatile as it is delicious. Whether you’re baking for yourself or sharing with loved ones, this Lemon Blueberry Bread is guaranteed to bring a smile to your face with every bite. So, let’s preheat those ovens and embark on a culinary adventure filled with zesty flavors and fruity goodness!
Recipe
Serves 12
4 fl oz. olive oil
3.5 oz. coconut sugar
1 tbsp. lemon zest, plus extra for topping
2 tbsp. lemon juice
1 tsp. vanilla extract
2 large eggs
4 fl oz. almond milk
6.3 oz. gluten-free flour blend
1 tsp. baking powder
pinch sea salt
3.9 oz. blueberries (see note below)
How to Prepare
Preheat the oven to 350°F. Grease a bread pan with oil, or line it with baking paper.
In a mixing bowl, combine the olive oil and coconut sugar and using a hand mixer or whisk, blend really well. Now add the lemon zest, lemon juice, vanilla extract, eggs and almond milk, mixing until smooth.
In a separate bowl, stir together the flour, baking powder and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Gently fold in the blueberries with a spatula or wooden spoon to avoid crushing them.
Pour the batter into the prepared loaf pan, spreading it evenly. You can sprinkle a few more blueberries and some lemon zest on top for decoration.
Bake in the hot oven for 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Note: If using frozen blueberries, do not thaw before adding them to the batter to prevent bleeding.
