Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk (such as almond, soy, or oat milk)
1/4 cup vegetable oil
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze (optional):
1/2 cup powdered sugar
1 tablespoon lemon juice
Zest of 1 lemon
Preparation
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine the non-dairy milk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Gently fold in the blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled bread.
Slice and serve the blueberry lemon bread, and enjoy!