Springy Blueberry Lemon Bread

 Here’s a delightful recipe for Springy Blueberry Lemon Bread:

---

Ingredients:

For the Bread:

1 1/2 cups all-purpose flour (or gluten-free flour blend)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar (or coconut sugar)

1/2 cup unsweetened applesauce (or Greek yogurt for a non-vegan version)

1/4 cup vegetable oil or melted coconut oil

2 large eggs (or 2 flax eggs for vegan: 1 tbsp flaxseed meal + 3 tbsp water each)

1/3 cup fresh lemon juice (about 1 large lemon)

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

Optional Lemon Glaze:

1/2 cup powdered sugar

1-2 tablespoons lemon juice

---

Instructions:

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

In a large bowl, whisk together the sugars, applesauce, oil, eggs (or flax eggs), lemon juice, lemon zest, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:

Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix. Gently fold in the floured blueberries.

5. Bake:

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

6. Optional Lemon Glaze:

In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread for an extra burst of lemon flavor.

---

Enjoy this light and zesty bread

 as a springtime treat or a refreshing dessert! Perfect with tea or coffee.