Perfect! A Gluten-Free Blueberry Lemon Bread is moist, tangy, and full of fresh flavor — a great treat for breakfast or dessert. Here’s a full recipe:
Gluten-Free Blueberry Lemon Bread
Makes 1 loaf (about 8 slices)
Ingredients
Dry Ingredients:
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1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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2 large eggs
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½ cup sugar (or coconut sugar)
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½ cup plain Greek yogurt (or dairy-free yogurt)
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¼ cup vegetable oil or melted coconut oil
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1 tsp vanilla extract
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Zest of 1 large lemon
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2 tbsp lemon juice
Add-ins:
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1 cup fresh or frozen blueberries (tossed in 1 tsp flour to prevent sinking)
Instructions
1. Prepare Oven and Pan:
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients:
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In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
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In a large bowl, whisk eggs, sugar, yogurt, oil, vanilla, lemon zest, and lemon juice until smooth.
4. Combine:
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Gently fold the dry ingredients into the wet ingredients until just combined — don’t overmix.
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Fold in the blueberries carefully.
5. Bake:
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Pour batter into prepared loaf pan and smooth the top.
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Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
6. Optional Glaze:
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Mix ½ cup powdered sugar with 1–2 tsp lemon juice and drizzle over the cooled loaf for extra lemony sweetness.
Tips for Best Results
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Use fresh blueberries for lighter texture; frozen can work but may make the batter slightly wetter.
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Don’t overmix the batter — gluten-free flour can become dense if overworked.
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Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
If you want, I can also give a mini loaf or muffin version of this gluten-free blueberry lemon bread that’s perfect for portion control or gift-giving.