Blueberry-Lemon Bread

Blueberries and lemons go so well together! So as Mother’s Day was a approaching, I was trying to think of something to bake for brunch with the ingredients we already had in the house. Cue the fresh blueberries and lemons we had in the refrigerator that needed to find a purpose, and soon 🙂

I made a gluten-free, blueberry lemon coffee cake before, and while it was delicious, I didn’t love it enough to make the same one again.

So I started looking for a different recipe and turned to Healthy Gluten-Free Family, an Instagram account and blog I follow. The recipes from this site never let me down, and this one was no different.

I followed the recipe found here on the blog with a few modifications. I’ll include my ingredients and steps below.

Ingredients:

• 2 cups gluten-free flour containing xanthum gum (I used Bob’s Red Mill)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar or coconut sugar
• 8 tablespoon butter, melted and cooled
• 1/2 cup plain yogurt or plain almond milk 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 + extra rinsed blueberries for topping if desired
• 2 tbsp. turbinado sugar

Instructions:

1. In a large bowl, whisk together flour, baking powder, salt.
2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, and vanilla until well combined.
3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
4. Gently fold in blueberries until evenly distributed.
5. Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes).
6. Meanwhile, preheat the oven to 375 degrees and line a 10 inch loaf pan and mini loaf pan with parchment paper OR grease and flour the pans. Both work fine for keeping the baked bread from sticking to the pan.
7. After 20 minutes, spoon the batter into the loaf pans and spread evenly.
8. Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
9. Bake the small bread for 25 minutes, then cover loosely with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
10. Bake the large bread for 45-50 minutes, then cover loosely with foil and bake an additional 10 minutes or until a tooth pick inserted in the center comes out clean.
11. Let the bread cool in the pans for about 30 minutes or longer, then gently remove from the pans and let continue cooling on wire rack.

A note on the mini loaf: It looked like I could just add all the batter to one loaf pan, but given how much the bread rises while baking, I’m glad I put the excess in a smaller loaf pan like the recipes says. We also used the mini loaf as our taste tester and saved the larger loaf for Mother’s Day brunch!