Lemon Blueberry Loaf
Lemon + blueberry is probably my favorite flavor combination in desserts, and I hope you guys love this lemon blueberry loaf as much as I do! It’s fresh and slightly tart from the citrus, and just sweet enough to satisfy your sweet tooth without being overly sugary. This recipe is dairy and egg free and is perfect for breakfast, snacks, dessert, etc.
What do you need to make this Lemon Blueberry Loaf?
Flour. I used all-purpose flour for this recipe.
Baking Powder. Baking powder is essential in this recipe because it adds volume to baked goods and creates a light, fluffy texture.
Salt. If you’re new to baking, it may sound strange to add salt to a dessert, but adding salt to baked goods enhances the flavors and balances the sweetness.
Almond Milk. I used unsweetened original almond milk for this recipe, but you can use soy milk, coconut milk, regular dairy milk if you’re not dairy free, etc!
Brown Sugar. I always used brown sugar instead of granulated white sugar in loaves, muffins, etc. because it’s moist and creates a soft texture.
Coconut oil. I love using coconut oil when baking because it’s extremely versatile, has a high smoke point, and can be used to replace other oils or butter in many recipes.
Lemon Juice & Zest. Adding lemon gives this loaf a fresh, zesty flavor that creates a perfect balance between sweet and tart.
Blueberries. I used fresh blueberries in this recipe, but you can also use frozen if that’s all you have!
Vanilla. Vanilla is such a staple in my kitchen for baked goods and anything sweet because it enhances the flavors and adds depth to many recipes.
How to make this Lemon Blueberry Loaf:
Toss all of the dry ingredients (flour, baking powder, salt), into a large mixing bowl and combine. Next, add all of the wet ingredients (almond milk, brown sugar, coconut oil, lemon juice & zest, vanilla) to a separate mixing bowl and combine.
Pour the wet ingredients into the dry and mix until just combined and there are no large clumps left, but don’t over mix until it is completely smooth. Over mixing can prevent baked goods from rising and will leave you with an overly dense loaf.
Gently fold in the blueberries until they are evenly mixed into the batter.
Grease a loaf pan with coconut oil or line with parchment paper to prevent sticking, and then evenly pour in the batter.
Bake, let cool, enjoy! Scroll down to get the full recipe for this lemon blueberry loaf.
Lemon Blueberry Loaf [Vegan]
Prep Time: 10 min
Cook Time: 50-60 min
Total Time: 60-70 min
Yield: 10 Slices
Category: Baked Goods
Ingredients
• 2 cups all-purpose flour
• 2.5 tsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened original almond milk
• 3/4 cup brown sugar
• 1/4 cup melted coconut oil
• 1/4 cup fresh lemon juice
• 1/2 tbsp lemon zest
• 1/2 tsp vanilla
• 1 cup blueberries
Instructions:
Preheat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or grease with coconut oil so the batter does not stick.
In a large mixing bowl, add the flour, baking powder and salt. Mix to combine.
In a separate mixing bowl, add the almond milk, brown sugar, melted coconut oil, lemon juice, lemon zest and vanilla. Mix to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the blueberries.
Pour the batter into a greased or parchment lined loaf pan and bake for 50 minutes to 1 hour until a toothpick comes out clean. If you are using frozen blueberries, the baking time might be on the longer side.
Let cool for 15 minutes before cutting. Enjoy!
If you make this recipe, I’d love to see! Tag me @blake.swanson on TikTok or @blakeswanson on Instagram. Enjoy!
