This lemon blueberry bread is moist, tender, and packed with delicious flavor. Top it with lemon glaze, and it’s irresistible!
PREPARATION TIME:
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
For the Bread:
- ½ cup butter softened
- 1 cup sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla
- 1 cup sour cream at room temperature
- 1 large lemon grated and juiced (reserve 2 teaspoons of juice for glaze)
- 2 cups gluten free flour blend
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons fresh lemon juice
Instructions
Make the Bread:
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Preheat oven to 350° F.
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Using cooking spray or shortening, grease the bottom of a 9″x5″ loaf pan.
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Beat the butter and sugar in a mixing bowl with an electric mixer until combined.
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Stir in the eggs, sour cream, vanilla, lemon zest and lemon juice.
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Add the gluten free flour blend, baking soda and baking powder and mix well.
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Fold ¾ cup of the blueberries into the batter.
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Spread the batter in the prepared pan and scatter the remaining blueberries on top.
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Bake for 60 minutes or until a wooden pick inserted in the center comes out clean.
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Cool the bread in the pan for about 10 minutes before removing it to a cooling rack to finish cooling.
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Allow the bread to cool completely before adding the glaze.
Make the Glaze:
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Mix the powdered sugar, milk, and reserved lemon juice together in a small bowl.
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Spread the glaze over the bread. Allow the glaze to set before cutting the bread.
Notes
- Use fresh blueberries and fresh lemon juice to get the most out of this flavor combination. For some recipes bottled lemon juice is a good substitute, but in this case, using real lemons is definitely worth the effort.
- Remember to zest the lemon before juicing it. It’s much easier to get the zest off the lemon before you cut into it.
- Before juicing the lemon, use the palm of your hand to press down on the lemon while rolling it back and forth on the counter. Doing this will allow you to get more juice from the lemon.
- Check your gluten free flour blend for xanthan gum. If it doesn’t contain it, try adding ½ teaspoon to the recipe. I like Bob’s Red Mill 1 to 1 Baking Flour.
- Allow the bread to cool completely before adding the lemon glaze. If the bread is still warm, the glaze will slide right off the bread. Placing the bread on a wire rack, set over a sheet pan, will keep the extra glaze off the countertop.
Recipe slightly adapted from Betty Crocker
Nutrition
Serving: 1sliceCalories: 295kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 57mgSodium: 234mgPotassium: 80mgFiber: 2gSugar: 29gVitamin A: 400IUVitamin C: 1.7mgCalcium: 56mgIron: 1mg
