Name: Gluten-Free Lemon Blueberry Bread
Prep time: 10 min
Cook time: 10 min
Total time: PT-484703H39S
Cuisine: Gluten-Free
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 1 tbsp gluten-free baking powder; ½ tsp salt; ¾ cup granulated sugar (or coconut sugar); 8 tbsp butter, melted & cooled (or dairy-free alternative); ½ cup plain yogurt (or dairy-free yogurt); 3 large eggs; 1 tbsp fresh lemon juice; 2 tsp lemon zest; 1 tsp vanilla extract; 1 ½ cups fresh blueberries; 2 tbsp turbinado sugar (for a crunchy topping)

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Indulge in this delightful Gluten-Free Lemon Blueberry Bread, a quick and easy recipe that’s perfect for any time of the year. This bread boasts a light, fresh flavor with a hint of lemon, complemented by juicy blueberries, all enveloped in a soft and fluffy texture. Whether you’re enjoying it for breakfast, as a snack, or dessert, this bread is sure to please your taste buds.

Why You’ll Love This Recipe

Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible even for novice bakers.
Versatile Ingredients: The recipe accommodates various dietary preferences, offering dairy-free and sugar alternatives without compromising taste or texture.
Year-Round Appeal: The combination of lemon and blueberry provides a refreshing taste that’s enjoyable in any season.

Ingredients

2 cups gluten-free all-purpose flour (containing xanthan gum)
1 tablespoon gluten-free baking powder
1/2 teaspoon salt
3/4 cup granulated sugar or coconut sugar
8 tablespoons butter, melted and cooled (or dairy-free alternative)
1/2 cup plain yogurt (or dairy-free yogurt)
3 large eggs
1 tablespoon fresh lemon juice
2 packed teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, rinsed
2 tablespoons turbinado sugar (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
Mix the Wet Ingredients: In a separate bowl, whisk together the sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, ensuring there are no lumps, but avoid overmixing.
Incorporate the Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter.
Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 minutes. This step helps hydrate the flour, resulting in a softer texture.
Preheat the Oven: While the batter is resting, preheat your oven to 350°F (175°C). Grease a 10-inch loaf pan and a mini loaf pan, or line them with parchment paper.
Fill the Pans: After the resting period, pour the batter into the prepared pans, filling them evenly.
Add a Sweet Topping: Sprinkle the tops of the loaves with turbinado sugar to create a delightful, sweet crust.
Bake: Place the pans in the preheated oven. Bake the mini loaf for approximately 30 minutes and the large loaf for about 60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on the loaves to prevent overbaking.
Cool the Bread: Once done, remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing and serving.

Servings and Timing

Servings: This recipe yields one 10-inch loaf and one mini loaf.
Preparation Time: 10 minutes (plus 20 minutes resting time)
Baking Time: 30 minutes for the mini loaf; 60 minutes for the large loaf
Total Time: Approximately 1 hour and 30 minutes

Variations

Citrus Twist: Substitute lemon with lime or orange zest and juice for a different citrus flavor.
Berry Medley: Replace blueberries with raspberries, strawberries, or a mix of your favorite berries.
Glaze Option: Drizzle a simple lemon glaze over the cooled bread by mixing powdered sugar with fresh lemon juice until desired consistency is reached.

Storage/Reheating

Storage: Once cooled, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
Freezing: This bread freezes well. Wrap individual slices or whole loaves in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: To enjoy warm slices, microwave individual pieces for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture. Toss them in a tablespoon of flour before folding into the batter to help distribute evenly and reduce color bleeding.

What can I use as a substitute for yogurt?

If you don’t have yogurt on hand, sour cream or buttermilk can be used as substitutes. For a dairy-free option, use a dairy-free yogurt or coconut cream.

How can I make this bread dairy-free?

To make the bread dairy-free, use dairy-free butter alternatives and dairy-free yogurt, such as almond milk yogurt.

Is it necessary