Gluten-Free Blueberry Lemon Bread

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus 1 tbsp for the berries, xanthan gum, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups gluten-free all-purpose flour blend (about 280 g), plus 1 tbsp for the berries Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 2 tsp gluten-free baking powder Shop
• 1/2 tsp salt
• 3/4 cup granulated sugar Shop
• 1 tbsp finely grated lemon zest
• 2 large eggs, at room temperature
• 3/4 cup plain whole-milk yogurt or sour cream
• 1/2 cup neutral oil
• 2 tbsp fresh lemon juice, for the batter
• 1 1/4 cups blueberries, fresh or frozen (not thawed)
• 1 cup powdered sugar, for the glaze Shop
• 2 tbsp fresh lemon juice, for the glaze

Instructions

1. 1 Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
2. 2 Whisk 2 cups gluten-free flour blend, xanthan gum (if using), baking powder and salt.
3. 3 In a large bowl, rub the sugar and lemon zest together with your fingers. Whisk in the eggs, yogurt, oil and 2 tbsp lemon juice until smooth.
4. 4 Stir in the dry ingredients just until no dry flour remains. Toss the blueberries with 1 tbsp flour blend and fold them in.
5. 5 Spread in the pan and bake for 55-65 minutes, until golden and a skewer in the center comes out clean of raw batter. If the top browns too fast, cover it loosely with foil after 40 minutes.
6. 6 Cool in the pan for 15 minutes, then lift out and cool completely on a rack, about 1 hour.
7. 7 Whisk the powdered sugar with 2 tbsp lemon juice until smooth and thick, then spoon it over the cooled loaf. Let it set for 10 minutes before slicing.

Tips & Notes

• Toss the blueberries in a tablespoon of the flour blend before folding them in. It helps keep them from sinking to the bottom of the blueberry lemon bread.
• Use frozen blueberries straight from the freezer. Thawed berries bleed purple streaks through the batter and add extra moisture.
• Wrap the cooled blueberry lemon bread and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days.

Common questions