Vegan Lemon Blueberry Bread

The Vegan Lemon Blueberry Bread is tender, wet, and laden with bright citrus taste. Lemon zest and lemon juice add the freshness, and juicy blueberries can add the sweetness and color. The outcome is a light yet palatable loaf that can be consumed as a breakfast meal, as a snack, or as a dessert with tea or coffee. The result of it all is a golden loaf, with a soft crumb, and pop-outs of blueberries in each slice. It is easy to keep, and can be frozen and presented as a beautiful gift to friends or family.

STATS

• Diet: Vegan
• Prep time: 15 minutes
• Course: Bread, Dessert, Snack
• Cuisine: American-inspired
• Cook time: 50 minutes
• Yield: 10 slices
• Difficulty: Easy
• Serving size: 1 slice
• Cooking method: Baking
• Total time: 1 hour 5 minutes

EQUIPMENT

• Whisk
• Loaf pan (9×5 inch)
• Mixing bowls
• Parchment paper
• Cooling rack
• Measuring cups and spoons

INGREDIENTS

• 1 1/2 cups of flour for all purposes
• One teaspoon of baking powder
• Half a teaspoon of baking soda
• 1/2 a teaspoon of salt
• Half a cup of powdered sugar
• 1⁄2 a cup of nondairy milk (soy, almond, or oat)
• One-third cup of neutral oil (vegetable, canola, or melted coconut oil)
• Half a cup of fresh juice from lemons
• One teaspoon of vanilla essence and one tablespoon of lemon zest
• 1 tablespoon of flour combined with a full cup of blueberries

Optional glaze:

• Half a cup of sugar powder
• One tablespoon of lemon juice

INGREDIENT NOTES

Flour:

• All purpose flour yields a soft, tender loaf. In case you like whole grain, blend white flour to make it lighter.

Baking powder, baking soda:

• These soften the bread and lighten the crumb. Use fresh products for the best results.

Non-dairy milk:

• Any kind of plant-based milk will do. Almond and oat milks are bland; soy milk is an additional source of protein.

Lemon juice and zest:

• Fresh is best. The zest contains necessary oils to make the lemon taste brighter; this is to be used in combination with juice and zest to be as bright as possible.

Blueberries:

• Although frozen blueberries can be used, fresh blueberries are the best. Sprinkle them with flour so that they will not sink.

Vanilla extract:

• Gives it a warm and rich taste that cuts the sour lemon.

Glaze:

• A sprinkle of lemon juice froths with sugar to sweeten it up. Not compulsory and optional, but recommended strongly because of the additional flavor.

INSTRUCTIONS

1. First, you need to preheat the oven to 350°F (175°C).
   Next, use paper towels to cover a loaf pan. Mix the items like flour, salt, baking powder, and baking soda in a big bowl.
2. Mix the sugar, oil, nondairy milk, lemon juice, lemon zest, and vanilla in a separate basin. While smooth, whisk.
3. Mix the dry ingredients with the wet mixture.
4. Gently stir till almost blended. Avoid overmixing.
5. The blueberries should be mixed with 1 tablespoon of flour.
6. Add them to the batter and fold.
7. Fill the loaf pan with the prepared batter. Use a spatula to smooth the top.
8. The bake is ready in 45 to 50 minutes when a fork inserted in the center comes out clean.
9. Once it has cooled in the pan for the next ten minutes, set the bread on a wire rack.
10. If glazing, mix the lime juice and powdered sugar till smooth. Pour over the chilled bread.
11. Cut into slices and serve.

TIPS

• The batter should not be overmixed; a loaf of light batter is tender and soft.
• Do not thaw frozen blueberries at all; just put them in the freezer.
• Increase the zest to two tablespoons to enhance the lemon taste.
• Let the bread rest, then slice; this will not crumble.
• Store the glaze in another jar and pour it over the bread right before serving to make it fresher.

STORAGE INFORMATION

Fridge:

• Maintains 5 days; the texture can become hard over time.

Freezer:

• Slice the loaf, wrap each slice, and freeze for no more than 2 months. Leave it out to thaw fully before serving.

FAQS

Is this bread gluten-free?

• Yes- work with a 1:1 gluten-free flour mix, which would include xanthan gum to add structure.

Can I use other fruits?

• Yes. Chopped strawberries, raspberries, or blackberries are fine.

Can I reduce the sugar?

• Yes. The bread won’t be as sweet if you cut the sugar down to half a cup.

Is the glaze necessary?

• No. The glaze gives it a bakery feel, and it improves the lemon taste.

NUTRITIONAL INFORMATION

Calories: 210
Protein: 3 g
Carbohydrates: 32 g
Fiber: 2 g
Sugar: 15 g
Fat: 8 g
Saturated fat: 1 g
Sodium: 170 mg