Easy Lemon Blueberry Breakfast Bread
Easy lemon blueberry bread with a light glaze, perfect for breakfast or a sweet treat.
Equipment
- loaf pan
- mixing bowls
Ingredients
Bread Ingredients
- ½ cup canola oil see notes
- 2 large eggs
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 tbs lemon juice
- 1 tbs lemon zest more for topping
- ½ cup almond milk any milk will work!
- ¾ cup blueberries see notes
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Glaze Ingredients
- 1 teaspoon lemon juice more as needed
- ½ cup powdered sugar
Instructions
Preparation Instructions
- Preheat oven to 350º F. Line bread pan with oil or parchment paper.
- Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract, eggs, and almond milk in and mix.
- In a separate bowl mix flour, baking powder, salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries and fold gently with a spatula or wooden spoon.
- Pour into loaf pan, make sure mixture is evenly spread. You can add a few more blueberries to the top if desired. Cook for about 40-45 minutes or until top is lightly browned. Check with a toothpick to be sure the middle is cooked. Toothpick should come out clean.
- Add the lemon juice into a small bowl with powdered sugar. Mix with a whisk until it's evenly mixed and thick enough to glaze. You may need a little more powdered sugar or a little more lemon juice. Continue to add ½ teaspoon of lemon if too thick.
- Once bread is completely cooled drizzle glaze slowly and let it harden a bit before cutting into. Option to add extra lemon zest to the top!
Notes
I prefer the consistency canola oil provides but melted coconut oil will also work well. Fresh blueberries work best but frozen is fine. You can serve this bread without the lemon glaze to lower the sugar, but I love the tang it adds. Save some lemon zest for topping garnish. This adds a bright color and cute look to the bread. Make the bread a little healthier by cutting back on sugar and skipping the lemon glaze if desired. Use a toothpick to ensure the bread is cooked through. A always, I suggest sticking a toothpick into the center of the bread and ensuring it comes out clean without any raw batter on it.
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 41mgSodium: 114mgPotassium: 53mgFiber: 1gSugar: 19gVitamin A: 67IUVitamin C: 4mgCalcium: 54mgIron: 1mg
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