Lemon Blueberry Bread

Name: Lemon Blueberry Bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10
Ingredients: 3/4 cup unsweetened soy milk; 1 cup granulated sugar; 2 tbsp fresh grated lemon zest; 2 tbsp fresh lemon juice; 2 tsp lemon extract, optional; 1/2 cup melted vegan butter; 1 tsp pure vanilla extract; 2 cup all purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1 1/2 cup fresh blueberries (or frozen); 2 tbsp all purpose flour; 2 tbsp melted vegan butter; 1 cup powdered sugar; 2 tbsp fresh lemon juice; 1/2 tsp pure vanilla extract

By Nora · Nora CooksPublic

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Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!

Prep: 20 min
Cook: 75 min
Total: 95 min
Servings: 10

Vegetarian

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Recipe source

This recipe was taken from Lemon Blueberry Bread · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

0.75 cupunsweetened soy milk
1 cupgranulated sugar
2 tbspfresh grated lemon zest
2 tbspfresh lemon juice
2 tsplemon extract, optional
0.5 cupmelted vegan butter
1 tsppure vanilla extract
2 cupall purpose flour
2 tspbaking powder
0.25 tspsalt
1.5 cupfresh blueberries (or frozen)
2 tbspall purpose flour
2 tbspmelted vegan butter
1 cuppowdered sugar
2 tbspfresh lemon juice
0.5 tsppure vanilla extract

Steps

1
Preheat the oven to 350 degrees and grease a standard metal loaf pan (9x5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.
2
In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.
3
To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.
4
Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.
5
Fold the blueberries into the batter, gently.
6
Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.
7
Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).
8
Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.

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Per portion

Calories: ~253 kcal
Protein: ~3.9 g
Fat: ~0.9 g
Carbs: ~60.5 g
Fiber: ~0.8 g
Sodium: ~65.5 mg

4 ingredients still need USDA food links. fresh grated lemon zest, pure vanilla extract, baking powder, pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Wheat
Soy

Partial · 12/16 ingredients linked