This recipe for Gluten Free Lemon Blueberry Bread is absolutely delicious! We often go to the store to buy this easy Lemon Blueberry Bread. Making it on our own is something that will make you fall in love with this recipe.
1½cupoatmeal flourPlus one tablespoon more (to coat blueberries)
1teaspoonbaking powder
½teaspoonpink salt
½cupcoconut oilat room temperature
2largeeggsat room temperature
1teaspoonpure vanilla extract
1cupsugar
2tablespoonslemon juice
2teaspoonslemon zest
¼cupwhole milk
1cupblueberriesfresh or frozen
Blueberry Lemon Glaze
½cupblueberriesfresh or frozen
2tablespoonslemon juice
1¼cupicing sugar
lemon zestfor decoration
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INSTRUCTIONS
Preheat oven to 350 degrees F (180 degrees C) and line a (9.25 inch-long x 5.25-inch wide x 2.75-inch) deep loaf pan with parchment paper.
In a medium-sized mixing bowl, combine 1½ cups of oatmeal flour, 1 teaspoon of baking powder, and ½ teaspoon of pink salt. Set aside.
In a stand mixer fitted with a paddle attachment, combine ½ cup of room temperature coconut oil, 2 large eggs at room temperature, 1 teaspoon of vanilla, 1 cup of granulated sugar, 2 tablespoons of lemon juice, and 2 teaspoons of lemon zest. Mix until fully combined.
Combine some portion of the flour mixture and some of the milk. Whisk lightly. Repeat the process until you use up all of the flour mixture and milk.
Rinse 1 cup of blueberries (if you are using fresh blueberries) and dry them with a paper towel. Combine the blueberries with 1 tablespoon of oatmeal flour. This trick ensures the blueberries don't sink to the bottom of the loaf cake.
Combine the blueberries coated in flour with the bread mixture. Use a rubber spatula to mix it in gently but quickly. Stop right at the moment it's combined.
Pour this into the prepared 9-inch x 5-inch loaf pan. Pat it down on the kitchen surface or work surface to push down the air bubbles (if any)
Transfer the loaf tin directly to the middle rack of the oven. Bake for 65 to 68 minutes or until a toothpick inserted in the center of the bread comes out clean.
Allow the bread to cool in the pan for at least 15 minutes.
Transfer the bread onto a wire rack with parchment paper at the bottom. Allow the lemon blueberry bread to cool down for 30 more minutes.
Combine the ingredients to make the glaze in an electric blender or use a fork to mash the blueberries and combine with confectioner's sugar and lemon juice.
Pour the blueberry lemon glaze over the bread. Decorate with lemon zest and serve.
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Nutrition
Nutrition Facts
Lemon Blueberry Bread (Gluten-Free)
Amount Per Serving (1 serving)
Calories 304Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 38mg13%
Sodium 177mg8%
Potassium 90mg3%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 38g42%
Protein 4g8%
Vitamin A 76IU2%
Vitamin C 5mg6%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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