Gluten-Free Lemon Blueberry Bread

Welcome to my kitchen, where creativity meets health, and flavors dance harmoniously! Today, I’m thrilled to share with you my latest culinary triumph: a delightful Gluten-Free Lemon Blueberry Bread that will tantalize your taste buds and warm your soul. As a passionate food writer and a dedicated chef, I always strive to craft recipes that not only excite the palate but also cater to various dietary needs, including those who follow a gluten-free lifestyle.

Imagine a loaf of bread with a tender crumb, infused with the bright zest of lemons and adorned with juicy bursts of blueberries. The aroma alone will transport you to a sunny orchard, where the sweet scent of blueberries mingles with the tangy fragrance of lemons. This bread is not only a delightful treat for breakfast or brunch but also a wonderful companion for your afternoon tea or a pick-me-up snack.

I understand the importance of offering inclusive recipes, and this Gluten-Free Lemon Blueberry Bread has been meticulously perfected to ensure that everyone, regardless of dietary restrictions, can indulge in its delightful flavors. So, let’s embark on this culinary journey together, and I promise you’ll savor every bite of this scrumptious creation. Are you ready to infuse your kitchen with the magic of lemon and blueberries? Let’s dive right in!

Little Northern Bakehouse Gluten-Free Bread 

Recipe Ingredients:

• 2 cups gluten-free all-purpose flour: When it comes to gluten-free baking, finding the right flour blend is crucial. Through numerous trials and errors, I’ve discovered that a high-quality gluten-free all-purpose flour blend yields the best results. Look for a blend that includes a mix of rice flour, tapioca flour, and potato starch. It ensures a light and airy texture while providing a good structure for the bread.
• 1 teaspoon baking powder: Baking powder is the magic leavening agent that gives our bread that lovely rise. Make sure to check the label and ensure that it’s gluten-free, as some commercial brands might contain traces of gluten due to cross-contamination.
• 1/2 teaspoon baking soda: To balance the acidity from the lemon juice and create a tender crumb, a small amount of baking soda works wonders. Remember, a little goes a long way, so don’t overdo it!
• 1/4 teaspoon salt: Salt may seem like a small addition, but it plays a vital role in enhancing the overall flavors of the bread. I recommend using a high-quality sea salt or kosher salt to elevate the taste.
• 1 cup fresh or frozen blueberries: Blueberries are the star of this show, providing bursts of sweetness and a gorgeous pop of color. Opt for fresh blueberries when they are in season for the best flavor and juiciness. If using frozen ones, make sure to thaw and pat them dry before incorporating them into the batter.
• 1/2 cup unsalted butter (or coconut oil for a dairy-free option): Butter adds richness and a velvety texture to the bread. For a dairy-free version, you can easily swap it out with coconut oil, which brings its unique tropical aroma to the mix.
• 1 cup granulated sugar: Sweetness is essential to balance the zesty tang of the lemons and create a delightful harmony of flavors. I prefer using granulated sugar, but you can experiment with other natural sweeteners like coconut sugar or maple syrup if you wish.
• 2 large eggs, at room temperature: Eggs act as the binder in this recipe, helping to hold everything together while adding moisture and richness. Allowing them to reach room temperature ensures better incorporation into the batter.
• 1 cup plain yogurt (or dairy-free yogurt): Yogurt contributes to the bread’s moistness and tenderness. If you’re lactose-intolerant or following a vegan diet, fear not! Dairy-free yogurt alternatives made from almond, soy, or coconut milk work just as well.
• Zest of 2 lemons: The vibrant lemon zest brings a burst of citrusy fragrance and flavor to the bread. Be sure to use organic lemons and wash them thoroughly before zesting to avoid any wax or pesticides.
• 1/4 cup fresh lemon juice: Alongside the zest, freshly squeezed lemon juice brightens up the entire loaf and adds a refreshing tang. Avoid using bottled lemon juice, as it lacks the same fresh and lively essence.

Sam’s Choice Gluten-Free Bread 

Ingredient Notes:

Throughout my culinary adventures, I’ve learned that the secret to a truly exceptional Gluten-Free Lemon Blueberry Bread lies in the ingredients we choose. When it comes to gluten-free flours, I always recommend using a reputable blend that combines different flours for the best texture and flavor. Additionally, selecting plump, ripe blueberries ensures that each bite bursts with juiciness and natural sweetness.

For a healthier twist, consider opting for coconut oil instead of butter, adding a delightful tropical nuance to the bread. As for the sweetener, I find that using granulated sugar strikes the perfect balance, but feel free to explore alternatives like coconut sugar for a subtle caramel-like taste.

Incorporating lemon zest and fresh lemon juice elevates this bread to a whole new level. Organic lemons are ideal, as their zest adds brightness without any unwanted chemicals. Finally, don’t forget the yogurt, which keeps the bread incredibly moist and tender. Whether you choose dairy or non-dairy yogurt, both yield fantastic results.

With these top-notch ingredients, get ready to create a Gluten-Free Lemon Blueberry Bread that will have everyone coming back for seconds!

Gluten-Free Brioche Bread 

How to Make Gluten-Free Lemon Blueberry Bread:

Preparation Time: 15 minutes
Baking Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/2 cup unsalted butter (or coconut oil for a dairy-free option)
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup plain yogurt (or dairy-free yogurt)
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

Instructions:

• Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or coconut oil and line the bottom with parchment paper for easy removal.
• Prepare the Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined. This will ensure an even distribution of the leavening agents and salt throughout the bread.
• Toss Blueberries in Flour: Take about 1 tablespoon of the prepared dry mixture and toss the fresh or thawed blueberries in it. This step helps prevent the blueberries from sinking to the bottom of the loaf during baking.
• Cream the Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter (or coconut oil) and granulated sugar together until light and fluffy. You can use an electric mixer on medium speed for this step, or do it by hand for a more personal touch.
• Add Eggs and Lemon Zest: Beat in the eggs, one at a time, into the butter-sugar mixture. Make sure each egg is fully incorporated before adding the next. Then, add the freshly grated lemon zest and mix it in to infuse the batter with that wonderful citrus aroma.
• Incorporate Dry and Wet Ingredients: Now, it’s time to bring everything together. Gradually add the dry flour mixture to the wet ingredients, alternating with the plain yogurt. Begin and end with the flour mixture, mixing each addition until just combined. Avoid overmixing, as it can result in a tough and dense loaf.
• Add Lemon Juice and Blueberries: Pour in the fresh lemon juice and gently fold in the flour-coated blueberries into the batter. The lemon juice adds a tangy punch, while the blueberries contribute their juicy sweetness, creating a delightful contrast.
• Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to remove any air bubbles.
• Bake the Bread: Place the loaf pan in the preheated oven and bake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean. The top should turn golden brown, and the kitchen will be filled with the heavenly aroma of lemon and blueberries.
• Cool and Serve: Once baked, remove the Gluten-Free Lemon Blueberry Bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. The waiting can be tough, but trust me, it’s worth it!
• Enjoy Your Delicious Creation: Slice the cooled bread, and serve it as a delectable breakfast treat, an afternoon pick-me-up, or a delightful dessert. You can enjoy it as is or spread some butter or your favorite jam on top for an extra indulgence.

Pro Tips:

• If you’re using frozen blueberries, make sure to thaw them first and pat them dry with paper towels to avoid excess moisture in the batter.
• For an even more vibrant lemon flavor, consider adding a teaspoon of lemon extract or a splash of limoncello to the batter.
• To store the leftover bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the slices for longer storage, just make sure to wrap them well.

Gluten-Free Lavash Bread 

Storage and Freezing Instructions:

Storage Instructions:

To keep your Gluten-Free Lemon Blueberry Bread fresh and delicious, proper storage is key. Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store the bread at room temperature for up to 3 days. This will ensure it retains its moisture and flavor.

Freezing Instructions:

Yes, you can freeze this recipe! Freezing is an excellent way to extend the shelf life and enjoy the bread at a later time. To freeze the Gluten-Free Lemon Blueberry Bread, follow these steps:

• Cool Completely: Allow the bread to cool completely after baking. It’s essential to avoid trapping excess moisture, which could lead to a soggy texture when thawed.
• Wrap in Plastic Wrap: Wrap the whole loaf tightly in plastic wrap, making sure it’s completely sealed to prevent freezer burn and odors from seeping in.
• Add Extra Layer: For an extra layer of protection, wrap the plastic-wrapped loaf in aluminum foil.
• Label and Date: Don’t forget to label the package with the date of freezing. This will help you keep track of how long it has been in the freezer.
• Freeze: Place the wrapped loaf in the freezer, ideally in a spot where it won’t get crushed or bumped around.

Freezing Time: The Gluten-Free Lemon Blueberry Bread can be stored in the freezer for up to 2 to 3 months without significant loss of quality.

Thawing: When you’re ready to enjoy the frozen bread, follow these thawing steps:

• Room Temperature Thawing: Remove the wrapped loaf from the freezer and let it thaw at room temperature. This should take approximately 2 to 3 hours.
• Oven Thawing (Optional): If you’re short on time, you can unwrap the loaf, place it on a baking sheet, and warm it in a preheated oven at 350°F (175°C) for about 15 to 20 minutes. Check it periodically to avoid overheating.

Tips to Make This Recipe:

Dos:

• Do Use Quality Gluten-Free Flour: Invest in a high-quality gluten-free all-purpose flour blend that has been specifically designed for baking. This ensures better texture and taste.
• Do Fold in Blueberries Gently: When incorporating the blueberries into the batter, use a gentle folding motion to prevent them from breaking and discoloring the entire loaf.
• Do Test for Doneness: To check if the bread is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
• Do Allow Cooling Time: Give the bread ample time to cool before slicing to achieve clean, neat slices.

Don’ts:

• Don’t Overmix the Batter: Overmixing the batter can result in a tough and dense bread. Mix until the ingredients are just combined.
• Don’t Skip Tossing Blueberries in Flour: Tossing the blueberries in flour prevents them from sinking to the bottom, ensuring even distribution throughout the loaf.
• Don’t Overbake: Keep a close eye on the bread towards the end of the baking time to avoid overbaking, which can lead to dryness.

Points to Remember:

• Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries, but make sure to thaw and pat dry frozen ones before using to avoid excess moisture.
• Room Temperature Eggs: Using room temperature eggs allows for better incorporation into the batter, resulting in a more homogenous mixture.
• Organic Lemons: Choose organic lemons for zesting, as they are free from wax and pesticides that could affect the flavor.

Frequently Asked Questions:

1. Can I use regular all-purpose flour instead of gluten-free flour?
   While it is possible to substitute regular all-purpose flour, it will no longer be a gluten-free recipe. For the best results and to cater to dietary needs, it’s recommended to stick with a high-quality gluten-free all-purpose flour blend.
2. Can I use frozen blueberries directly in the batter without thawing?
   Yes, you can use frozen blueberries directly in the batter, but it’s essential to thaw them first and pat them dry with paper towels. This prevents excess moisture and ensures even distribution throughout the bread.
3. Can I use lemon juice from a bottle instead of fresh lemons?
   It’s best to use fresh lemon juice for this recipe, as it imparts a vibrant citrus flavor. Bottled lemon juice may lack the same freshness and tangy essence, affecting the overall taste of the bread.
4. Is the bread suitable for people with dairy allergies?
   Yes, the recipe can be made dairy-free by using coconut oil instead of butter and opting for a dairy-free yogurt alternative. Be sure to check that all ingredients, including the baking powder, are also dairy-free.
5. Can I reduce the amount of sugar in the recipe for a healthier version?
   Reducing the sugar might alter the taste and texture of the bread. However, you can experiment with natural sweeteners like coconut sugar or maple syrup, keeping in mind that the results may vary.

Gluten-Free Lemon Blueberry Bread

Recipe by Arthur Wilson

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

Ingredients

• 2 cups gluten-free all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup fresh or frozen blueberries

• 1/2 cup unsalted butter (or coconut oil for a dairy-free option)

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 cup plain yogurt (or dairy-free yogurt)

• Zest of 2 lemons

• 1/4 cup fresh lemon juice

Directions

• Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with greasing and parchment paper.
• In a medium bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• Toss 1 cup of fresh or frozen blueberries in 1 tablespoon of the flour mixture to prevent sinking.
• In a separate large bowl, cream 1/2 cup of unsalted butter (or coconut oil) with 1 cup granulated sugar until light and fluffy.
• Beat in 2 large eggs, one at a time, then add the zest of 2 lemons for a burst of flavor.
• Gradually add the dry flour mixture and 1 cup of plain yogurt to the wet ingredients, alternating and mixing until just combined.
• Stir in 1/4 cup of fresh lemon juice and gently fold in the flour-coated blueberries.
• Transfer the batter to the prepared loaf pan and bake for 55-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.