When it's time to pick lemons in Arizona, it's time to make lemon blueberry bread. There's nothing like fresh lemon juice and lemon zest for lemon blueberry bread. And, there is nothing like the taste of fresh lemons right off the tree.
In Arizona, lemons ripen in the trees and need to be picked in January. This year, however, our warmer than usual winter presented an early harvest. In other words, I have hundreds of beautiful lemons.
Obviously, we share our lemons with our neighborbors and family, and I juice and zest as many as I can to use when lemons are $1.00 apiece at the grocery store.
Since lemon brings out the berries' flavor, I decided to add some beautiful organic blueberries I found at the market. Blueberry lemon bread, without a doubt, resembles desert rather than bread.
Like my Orange Cranberry Bread recipe, I made this blueberry lemon bread recipe oil-free and without refined sugar.
Let's make some luscious blueberry lemon bread.
Juicing and zesting the lemons
To juice the lemons for the freshest lemon juice, I used my Cuisinart Juicer. Although I only needed 1/2 cup of lemon juice for the blueberry lemon bread, I juiced additional lemons and zest to freeze to use later.
Tips for juicing in-season fruits to use in the off-season
Even though the juicer quickly juices the lemons, it helps strain the already juiced lemons. Once strained, the juice is free of any additional pulp or seeds that may slip through the juicer.
Additional ways save juices in-season to save money in the off-season.
As you know, lemons, limes, and other citrus are expensive, especially in the off-season. Regardless if you have a lemon tree in your back year, in-season fruit is cheaper and fresher than off-season fruit.
Instead of wasting money, consider these ways of using in-season fruit and preserving it for later use.
- Juice lemons, oranges, and limes freeze in ice cube trays (2-3 Tablespoons each ice cube reservoir); then transfer into a zip lock bag for easy access to use drinks, sauces, or other recipes calling for citrus.
- Freeze lemon, orange, and lime slices or wedges for up to 3 months to add to summer drinks
- Freshly squeezed citrus juice lasts up to two weeks in the refrigerator.
- Make fresh lemonade
- Zest multiple lemons or other citrus and keep in the refrigerator in a mason jar for up to 2 weeks. Zest can also be frozen in a mason jar or freezer-safe container and scooped out as needed.
What ingredients are in blueberry lemon bread?
- All-purpose flour
- Baking Powder
- Baking Soda
- Fresh Squeezed Lemon Juice
- Unsweetened Apple Sauce
- Lemon Zest
- Oat Milk
- Vanilla Extract
- Maple Syrup (or coconut sugar)
One of my favorite parts about this blueberry lemon bread recipe is it all happens in one bowl. Once the dry ingredients are stirred together, the rest of the ingredients go into the very same bowl.
The blueberries, however, aren't folded in until the very end, so they maintain firmness and don't break apart. Also, I reserve some blueberries to add to the top of the batter once it's poured into the pan.
Another tip is to use a silicone loaf pan or line the pan with parchment paper to avoid having to use any sprays or oils.
When the bread is completely cooked, check to make sure it's done by placing a knife into eh middle of the loaf pan. If it's done, the knife comes out clean. Pop it back into the oven if some batter appears on the knife.
Additionally, allow the blueberry lemon bread to cool completely before removing the bread from the pan. As a result, the flavors in the bread enhance even more if you can wait until the next day to eat the bread.
If you can wait, cover the bread tightly and patiently wait for a delicious piece of blueberry lemon bread with a cup of your favorite tea or coffee.
So, the next time you're craving a sweet treat, give blueberry lemon bread a try.
If you are looking or some sweet treats, check out these healthy sweet recipes
- Orange Cranberry Bread
- Greek New Year Bread
- Pumpkin Spice Bread
- Mini Chocolate Donuts
- Pomegranate Chocolates
- Simple Vegan Chocolate Covered Strawberries
- Vegan Vanilla Pudding
- Chocolate Vegan Pudding
- Chia Seed Pudding
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂