This lemon blueberry bread is moist, tender, and packed with delicious flavor. Top it with lemon glaze, and it's irresistible!
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 large lemon grated and juiced (reserve 2 teaspoons of juice for glaze)
- 2 cups gluten free flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons fresh lemon juice
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Preheat oven to 350 degrees.
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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, baking soda and baking powder and mix well.
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Add 3/4 cup of the blueberries to the batter and gently fold in.
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Spread the batter in the prepared pan and scatter the remaining blueberries on the 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 from the pan.
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Cool the bread completely on a wire rack.
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To make the glaze, mix the powdered sugar, milk, and reserved lemon juice in a small bowl.
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Spread the glaze over the bread. Allow the glaze to set before cutting the bread.
- 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.
- Check your gluten free flour blend for xanthan gum. If it doesn’t contain it, try adding ½ teaspoon to the recipe.
- Allow the bread to cool completely before adding the 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