Description

This gluten-free lemon blueberry bread is delicious and light with a moist crumb and bursts of blueberries throughout. This sweet bread would be perfect for breakfast, snacks, or desserts.

Ingredients

Scale

1 and ½ cups gluten-free flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
½ cup almond milk
⅓ cup avocado oil
2 large eggs
2 tablespoons lemon juice*
2 teaspoons lemon zest*
½ teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 tablespoon gluten-free flour
Lemon Glaze
1 cup powdered sugar
2 tablespoons lemon juice*

*Lemons – 2 lemons will give you enough zest and juice for this recipe.

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Instructions

In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, add avocado oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until combined.
Next, mix in half of the flour mixture with the egg mixture, then mix in half of the almond milk. Then repeat. Mix thoroughly, scraping the bowl with a spatula midway through. Then let the batter sit for 10 minutes.
Preheat the oven to 350°. Spray a 9×5-inch metal loaf pan with nonstick cooking spray or line the bottom of the pan with parchment paper.
If using frozen blueberries remove them from the freezer and toss with the tablespoon of gluten-free flour. If using fresh blueberries get them slightly wet with water and then toss with the flour.
After the batter has rested for 10 minutes, carefully fold in the blueberries and then pour the batter into the prepared pan.
Bake for 60-65 minutes or until a toothpick inserted in the middle of the bread comes out clean. Place pan on a wire rack for 10 minutes and then remove from pan and place the bread directly on the wire rack.
Glaze: After the loaf is completely cool mix together the powdered sugar and lemon juice. Spread over the top of the bread.

Notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour is King Arthur’s Gluten-Free Measure for Measure or use my Organic Homemade Gluten-Free Flour Mix (plus xanthan gum)