Dairy Free Lemon Blueberry Loaf with Glaze

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Dairy Free Lemon Blueberry Loaf with Glaze

Bright lemon zest rubbed into sugar gives this loaf its fragrant, citrusy backbone, while juicy blueberries — tossed in flour so they stay suspended instead of sinking — bring bursts of color and sweetness to every slice. The batter comes together quickly in two bowls and folds into a tender, golden crumb that's deeply moist without being dense. Once it's baked and cooled slightly, a simple pourable glaze of sifted powdered sugar and fresh lemon juice gets spooned over the warm top, soaking in just enough to leave a sweet-tart sheen on every piece. It slices cleanly and keeps well on the counter, making it an easy make-ahead treat for brunch or an afternoon snack. This loaf is a great fit for a dairy free kitchen, so you can bake and share it without a second thought.

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Ingredients

10 servings

For the loaf

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tsp lemon zest (from about 2 lemons)
2 large eggs
½ cup sour cream
¼ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
⅓ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 ¼ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.

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