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!
Hands down, when it comes to game days, my hubby won’t eat anything else!.
WHITE VINEGAR ON THE BROOM TO CLEAN, THE FLOOR WILL NEVER BE THE SAME AGAIN
Ritz Cracker Cookies
I’m on fire with this recipe—made it four times already and still going!
Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
