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Lemon Blueberry Bread

The bread is everything. It is a perfect sweet breakfast bread or dessert. The moist blueberry content complements perfectly with the tangy lemon icing. It doesn't take long to make the batter, and the warm bread will satisfy you all day long.


2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 cup of sugar (or less, depending on how sweet you want it)

1 cup of oat milk (or other non-dairy milk)

1 teaspoon of apple cider vinegar

2 teaspoons of vanilla extract

3 tablespoons of almond butter

1 cup of frozen blueberries

For the icing:

1 cup of powdered sugar

2 tablespoons of lemon juice

lemon zest, for topping

Preheat the oven to 350 degrees F, and grease a bread pan (9x5) with vegan butter. Stir together all of your dry ingredients in a medium bowl, save the blueberries. In another, small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry, and stir together until all of the ingredients are incorporated. Mix in the blueberries gently.

Pour the batter into the pan. Tap the side or bottom of the pan to flatten out the batter. Bake the oven for 45 minutes on a middle rack. Turn the oven off, leaving the pan in the oven for another 45 minutes. Remove the bread from the oven and let cool.

Mix together the powdered sugar and lemon juice in a small bowl, and drizzle the icing over the cooled bread. Sprinkle with lemon juice, and serve with fresh blueberries. Enjoy!


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