Lemon Tea Bread with Berries
The inspiration for this post was simple. My hubby told me he really liked lemon blueberry bread. I dashed to the store for fresh lemons and some berries.
Servings: 9 people
Equipment
- 1 Loaf Pan
Ingredients
for the cake
- 1.5 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup organic granulated sugar
- 1/2 cup unsweetened non-dairy yogurt use a thick one, such as Kite Hill almond milk yogurt
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1 teaspoon lemon zest
- 2 tablespoons + 1 teaspoon fresh lemon juice
- 1 tablespoon aquafaba
- 1 cup mixed berries frozen and not thawed
for the glaze
- 2 tablespoons fresh lemon juice
- 1/4 cup organic granulated sugar
Instructions
- Preheat oven to 350F with a rack in the middle of the oven. Grease an 8.5 x 4.5-inch loaf pan, then line it with parchment paper and set it aside.
- Sift the flour, baking powder, baking soda, salt, and 1 cup sugar into a medium bowl.
- Combine the yogurt, non-dairy milk, vanilla, oil, lemon zest, and 2 tablespoons + 1 teaspoon lemon juice in a large bowl. Place the aquafaba in a small dish and whisk until frothy. Add it to the other wet ingredients and whisk together.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Add the berries and fold them gently into the batter.
- Transfer the batter to the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. (If you hit a berry, then try again in another spot).
- While the bread is baking, make the glaze by adding the glaze ingredients to a bowl and whisking until the sugar dissolves.
- When the bread is done baking, remove it from the oven and poke holes into it with a toothpick. While the bread is hot, pour the glaze over the top and let it sink into the holes.
- Place the glazed bread on a cooling rack and let it cool for 15 minutes. When the bread is somewhat cool, pull the bread out of the pan by the parchment paper and return it to the rack to cool completely.
Notes
Notes: If your berry pieces are not the same size, chop them to the size of blueberries and place them back in the freezer until ready to add to the batter. Unthawed berries are less likely to change the color of the batter.
This tea bread is best eaten the day it is baked.
Inspired by Sally’s Baking Addiction and King Arthur Baking Company.