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This lemon blueberry bread is pure, refreshing deliciousness. The lemon gives it a bit of lemony tang while the blueberries add their sweet, signature flavor. This is perfect for a holiday brunch, or just a nice, relaxed breakfast with coffee.
Sweet breads are a weak spot for me. I love them with a cup of coffee in the morning. But I try to reserve baking them for a special occasion such as a holiday brunch.
Blueberry Lemon Bread
With the spring holidays on the way, I thought this would be a perfect addition to my holiday brunch table. And whether you call it lemon blueberry bread, or blueberry lemon bread, it’s a light and delicious way to celebrate any special occasion.
This is a very caky type of bread that will crumble easily while still warm. So make sure you cool it completely, preferably in the fridge, before cutting it.
How To Counteract The Sweetness In Sweet Bread
While I do not find this bread overly sweet, those of you who steadfastly avoid sugar might. So if you make this (or any sweet bread) recipe and find that it is too sweet for your taste buds, there are a couple of things you can do to counteract that.
- Serve with salted butter to spread over the top. The salt will help reduce the sweetness slightly and the butter will give your palate something else to taste as well.
- Serve with coffee. Anything acidic to drink will help here, as long as it’s not sweet lemonade or something else that is just as sweet as the bread. A bitter tea could work as well.
Lemon Blueberry Bread Ingredients
3 cups oat flour – If you need this to be gluten free, make sure to purchase oat flour labeled as such. You can also buy gluten free oats and grind them at home yourself. However, in my experience, unless you have a grain mill that can give you a very fine grind, the resulting flour will be more course. This will be noticeable in your finished bread. However, it will not change the flavor at all. The texture will simply be a bit more coarse. Not necessarily a bad thing!
1 tbsp. baking powder – Make sure this is fresh or newer. Old baking powder won’t do a proper job here, or in most baked goods.
½ tsp. salt – I used pink Himalayan salt, but you can use and fine salt you have handy. The only salt I would avoid here are coarse salts.
1 cup granular sweetener – I used xylitol because that’s what’s easiest on my blood sugar. However, for those wanting to eat clean, try Sucanat, coconut sugar or monk fruit. Just be aware that your finished bread will be slightly darker in color due to the darker sweetener. The flavor will be about the same.
1 tbsp. lemon zest – This is approximately 1 medium lemon. Zest it fresh for the best flavor.
1 tbsp. lemon juice – Once you have zested your lemon, just cut in in half and juice it.
1 tsp. lemon extract – This is an optional, but tasty addition that really brings out the flavor of the lemon.
1 cup apple sauce – Use unsweetened apple sauce, or your finished sweet bread will be too sweet.
¼ cup oil – I use coconut oil in liquid state. But you can use any light flavored oil you have on hand.
2 large eggs – These work best at room temperature, but I’ve used cold eggs as well and the bread has turned out fine.
½ cup unsweetened almond milk – As with the apple sauce, you want unsweetened almond milk so the bread doesn’t get too sweet. You can also use other unsweetened, non-dairy milks, or regular milk. Whatever you have handy should do the trick.
1½ cup blueberries – I opted to use frozen blueberries here, but fresh berries will work too. The important thing is to be very gentle when stirring them into the batter so that they don’t color your entire batter. Not that purple bread is bad, but it’s not as pleasing to the eye.
How To Make Lemon Blueberry Bread
Preheat oven to 350 F. Then line a loaf pan with parchment and spritz it with oil.
Mix together all the dry ingredients in a large mixing bowl.
Add the wet ingredients, except the blueberries, and stir well to combine thoroughly.
Gently stir in the blueberries, being careful not to mix too much. Otherwise your batter will turn purple.
Pour into a parchment-lined, oiled loaf pan.
Drop the pan on the counter gently to settle the batter.
Bake for 1 hour 15 minutes, placing a loose layer of foil over the bread in the last 15 minutes of baking.
Cool completely before slicing.
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Lemon Blueberry Bread Recipe
Lemon Blueberry Bread
CLICK TO WATCH THIS RECIPE IN ACTION!
- Standard Loaf Pan
- Parchment (cut to loaf pan size)
- Large mixing bowl
- Measuring cups (dry and liquid)
- Measuring spoons
- Wooden Spoon
- 3 cups oat flour (gluten free if needed)
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 cup granular sweetener (Sucanat, coconut sugar or monk fruit work well)
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- 1 tsp. lemon extract
- 1 cup unsweetened apple sauce
- ¼ cup oil
- 2 large eggs
- ½ cup unsweetened almond milk (or regular dairy milk)
- 1½ cups unsweetened, frozen blueberries (fresh blueberries work too)
- Preheat oven to 350 F. Then line a loaf pan with parchment and spritz it with oil.
- Mix together all the dry ingredients in a large mixing bowl.
- Add the wet ingredients, except the blueberries, and stir well to combine thoroughly.
- Gently stir in the blueberries, being careful not to mix too much. Otherwise your batter will turn purple.
- Pour into a parchment-lined, oiled loaf pan.
- Drop the pan on the counter gently to settle the batter.Bake for 1 hour 15 minutes, placing a loose layer of foil over the bread in the last 15 minutes of baking.
- Cool completely before slicing.