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Blueberry Lemon Loaf

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Blueberry Lemon Loaf



  • 3 tbsp. Sun Orchard Lemon Juice
  • 1 cup Sugar
  • 1/3 cup Butter, melted
  • 2 eggs
  • 1 ½ cups All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp. Salt
  • ¼ cup Sweetened Almond Milk
  • ½ tsp Vanilla Extract
  • 1 cup Fresh Blueberries
  • ½ cup Walnuts, chopped (optional)



Preheat oven to 350°F and lightly grease a large loaf pan. In a mixing bowl, whisk together butter, sugar, eggs, lemon juice, and vanilla. In a separate bowl, combine flour, baking powder, and salt. Stir flour into egg mixture, alternating with almond milk. Fold in blueberries and walnuts. Pour batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in a pan for 10 minutes. Meanwhile, combine lemon juice and powdered sugar in a small bowl. Remove bread from the pan and drizzle with glaze. Cool on wire rack.