INGREDIENTS

Lemon Blueberry Bread
1 – ½ cups flour all-purpose
½ teaspoon salt
1 teaspoon baking powder
⅓ cup vegan butter melted
⅔ cup sugar granulated
2 eggs equivalent with vegan egg replacer, any type – I use Bob’s Red Mill
½ teaspoon vanilla extract
2 tablespoon lemon juice fresh
2 tablespoon lemon zest
½ cup non-dairy milk rice, oat, almond, soy – your choice
⅔ cup blueberries fresh or frozen
Lemon Glaze
⅔ cup sugar powdered
2 tablespoon lemon juice fresh
1 teaspoon lemon zest

INSTRUCTIONS

Lemon  Blueberry  Bread
Preheat oven to 350º
Line loaf pan with parchment or lightly grease with butter.
Combine dry ingredients in bowl. Set aside.
In a separate bowl, thoroughly combine melted vegan butter, sugar, egg replacer, vanilla, lemon juice and zest. You can use an electric mixer for this part, but I suggest hand mixing everything else.
Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined – don’t over-mix.
Thoroughly rinse blueberries – remove any small stems. Place in an empty bowl and sprinkle with 1 – 2 teaspoon of flour. Lightly toss berries in flour to coat.
Gently stir berries into batter.
Pour batter into loaf pan. Place in preheated oven at 350º for 55 – 60 minutes. Begin checking at about 50 minutes. Loaf will be ready when the top is golden brown and an inserted toothpick comes out clean & dry.
Place on rack (in pan) and cool for 30 – 40 minutes.
Lemon Glaze
Remove lemon blueberry bread from loaf pan. Place on rack with baking sheet or foil underneath.
In a small bowl, whisk together powdered sugar with lemon juice until it’s a slightly thick but pourable consistency. Adjust amount of sugar/juice if needed.

Using a spoon, drizzle glaze over loaf. Sprinkle with lemon zest.
Slice and enjoy!
NOTES
Blueberry tips – If using fresh blueberries, rinse just prior to using. Blueberries will sometimes have small stems still attached. Be sure to remove those before using. Leave blueberries whole. Slicing them will make the batter turn purple. Frozen blueberries don’t need to be thawed before baking, but I do suggest dusting them in flour before using, so they won’t sink in batter.
Storage – Store lemon blueberry bread by wrapping in plastic food wrap and refrigerating for up to 3 days.
NUTRITION
Calories: 240kcal
Carbohydrates: 44g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Trans Fat: 1g
Sodium: 173mg
Potassium: 112mg
Fiber: 2g
Sugar: 28g
Vitamin A: 340IU
Vitamin C: 6mg
Calcium: 45mg
Iron: 1mg