Gluten Free Lemon Blueberry Bread Recipe
Last week I posted about a new amazing gluten free bread recipe and I had so many people ask me to share it! I was seriously thrilled with how it turned out, and how EASY it was. Like holy smokes. Nothing quite makes me feel like a professional wife like whipping up a loaf of bread from scratch. I’ve decided that since I now have a Fall ish GF Pumpkin Bread recipe and a Spring ish GF Lemon Blueberry Bread recipe (I’m pretending it’s Spring even though I know its Winter but shhhh) I need to acquire some for Winter and Summer. So keep your eyes peeled for that.
So this recipe is adapted from issue no. 10 from the Magnolia Journal!
Preheat your oven to 350 degrees, and butter an 8 x 4-inch loaf pan.
2 cups of gluten free flour - I used the Great Value blend because Walmart was out of my normal blend, which is the Bob’s Red Mill 1 to 1 Baking Flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 lemon’s zest
2 eggs lightly beaten
1/2 cup vanilla almond milk (you can use whatever milk you like)
1/2 cup melted butter
1 cup fresh blueberries
Mix all the dry ingredients, including the lemon zest. Once it’s all mixed, make a well in the middle of the dry mixture.
Mix the milk, eggs, and melted butter together, and then add into the well of the flour mixture. Stir just until it’s moistened- the batter should be lumpy. Fold in the blueberries.
Spoon in the mixture into the pan.
Bake 60-70 minutes- make sure the center of the bread is baked all the way through. You might need to put some foil over the top towards the end to make sure the top doesn’t get too brown while the center bakes through. (Maybe the last 15 minutes?)
Let cool for 10-15 minutes, then enjoy!
I would say this lasts about a week, especially if refrigerated!
Optional: Mix some lemon juice in with powdered sugar until runny. Glaze that on the loaf when its warm- yummy!
If you make this PLEASE tag me so I can see, or comment, or message me to let me know how you liked it! It is seriously beyond easy to make. 10/10- couldn’t recommend enough.