Gluten-free baking has become increasingly popular, not only among those with celiac disease or gluten intolerance but also among health-conscious individuals looking to reduce their gluten intake. One of the most delightful gluten-free recipes to try is the Gluten-Free Blueberry Lemon Bread. This moist, flavorful bread combines the tangy zest of lemon with the sweet burst of blueberries, creating a perfect balance of flavors. Whether you're new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite in your kitchen.
Gluten-free baking can be intimidating, but with the right ingredients and techniques, it can yield delicious results. Blueberry lemon bread is a classic treat that can easily be adapted to a gluten-free diet. The combination of blueberries and lemon not only provides a refreshing taste but also offers numerous health benefits. Blueberries are rich in antioxidants, vitamins, and fiber, while lemons are packed with vitamin C and have detoxifying properties. Together, they make for a nutritious and delicious snack or breakfast option.
To make this gluten-free blueberry lemon bread, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Almond flour | 1/2 cup |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (or coconut oil) | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Eggs | 2 large |
| Lemon zest | 1 tbsp |
| Lemon juice | 1/4 cup |
| Vanilla extract | 1 tsp |
| Plain Greek yogurt | 1/2 cup |
| Fresh blueberries | 1 cup |
Follow these simple steps to create your gluten-free blueberry lemon bread:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter (or coconut oil) and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the Greek yogurt, followed by the fresh blueberries. Be gentle to avoid crushing the berries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Here are some tips to ensure your gluten-free blueberry lemon bread turns out perfectly:
Yes, you can experiment with different gluten-free flours, but keep in mind that the texture and flavor may vary. A blend of gluten-free flours usually works best for baking.
Absolutely! You can substitute the butter with coconut oil and use a dairy-free yogurt alternative to make this bread dairy-free.
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Yes, you can experiment with other fruits like raspberries, blackberries, or even diced apples. Just be mindful of the moisture content of the fruit you choose.
Gluten-free blueberry lemon bread is a delightful treat that combines the tangy zest of lemon with the sweet burst of blueberries. It's a perfect option for those following a gluten-free diet or anyone looking to enjoy a healthier version of a classic baked good. With the right ingredients and a little patience, you can create a moist, flavorful bread that's sure to impress. Whether you enjoy it for breakfast, as a snack, or as a dessert, this gluten-free blueberry lemon bread is a recipe you'll want to make again and again.
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