November 25, 2023
Gluten Free Citrus Blueberry Bread
Prep time:
15 min
Cook time:
1 hour
Total time:
70 min
Gluten Free Citrus Blueberry Bread
Elevate your breakfast game with our Gluten Free Lemon Blueberry Bread, a delightful creation made effortlessly with Hand + Heart Gluten Free All Purpose Flour (1 to 1). Lemon zest and blueberries team up to create a perfect harmony in this Citrus Blueberry Sweet Bread. Picture a texture that falls right between a muffin and a pound cake, delivering the best of both worlds.
The zesty kick from the lemon zest complements the burst of sweetness from the blueberries, creating a flavor combination that’s truly divine. And here’s a pro tip – feel free to switch things up by using any fresh or frozen berries to give your breakfast rotation a delicious twist.
Whether you enjoy it as a morning pick-me-up or a delightful afternoon snack, this Gluten Free Lemon Blueberry Bread is a treat for your taste buds. The magic of Hand + Heart Gluten Free Flour ensures that every slice is gluten-free without compromising on texture or taste. So, go ahead, slice into this delightful creation, and let the flavors transport you to a world of gluten free breakfast bliss!
Gluten Free Citrus Blueberry Bread
Prep time:
15 min
Cook time:
1 hour
Total time:
70 min
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
- 2 1/4 cups Lorraine’s Gluten-Free All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 13 tablespoon unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/2 vanilla extract
- 1 1/4 cups sour cream1
- 1/2 cup fresh or frozen blueberries
Citrus glaze:
- Juice and zest of 1 lemon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF.
- Spray a 9X5 inch loaf pan with oil spray and line with parchment paper with 2 inch overhang on the sides. Set aside.
- In a small bowl, sift the flour, milk powder, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle, cream butter and sugar until light, about 5 minutes. A
- Add eggs one at a time making sure to mix well with each addition until it’s light and somewhat smooth.
- Add the vanilla extract and sour cream. Mix until light and smooth.
- Add the flour mixture and beat until flour is well incorporated with the wet mixture and there’s no lumps remain. Scrape the sides and bottom and mix for a few seconds.
- Gently fold through the blueberries. Add batter into the prepared loaf pan.
- Bake for 55 – 60 minutes until a wooden stick inserted in the center comes out dry.
Make the glaze:
- Whisk powdered sugar, lemon juice, vanilla extract and zest until smooth and set aside. Let bread cool for 10 min before drizzling on top.
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