Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (13)
Lemon Blueberry Bread
NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 4%
CARBS 34G68% OF CAL
0G FIBER0G ADDED0G INTRINSIC12G OTHER21G TOTAL SUGAR
FAT 7G33% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist quick bread with lemon and blueberry flavors and a citrus glaze. Tender and tangy, enjoy it for breakfast or as a snack.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup cane sugar (200g or any granulated sugar)
- ½ cup oil (100g, if using coconut oil ensure it’s melted)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract or paste
- 2 teaspoons lemon zest (from two lemons)
- 1 cup vegan yogurt (plain and unsweetened)
- ⅓ cup lemon juice (from two lemons)
- 2 cups all-purpose flour (240g, sifted)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup blueberries
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 75M
CAL 10%·PRO 4%
CARBS 34G68% OF CAL
0G FIBER0G ADDED0G INTRINSIC12G OTHER21G TOTAL SUGAR
FAT 7G33% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 21mg
- Total sugar
- 21g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 30mg
- Calcium
- 5mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.