This lemon blueberry bread is moist, tender, and packed with delicious flavor. Top it with lemon glaze, and it's irresistible!
Preheat oven to 350 degrees.
Using cooking spray or shortening, grease the bottom of a 9"x5" loaf pan.
Beat the butter and sugar in a mixing bowl with an electric mixer until combined.
Stir in the eggs, sour cream, vanilla, lemon zest and lemon juice.
Add the gluten-free flour, baking soda and baking powder and mix well.
Add 3/4 cup of the blueberries to the batter and gently fold in.
Spread the batter in the prepared pan and scatter the remaining blueberries on the top.
Bake for 60 minutes or until a wooden pick inserted in the center comes out clean.
Cool the bread in the pan for about 10 minutes before removing it from the pan.
Cool the bread completely on a wire rack.
To make the glaze, mix the powdered sugar, milk, and reserved lemon juice in a small bowl.
Spread the glaze over the bread. Allow the glaze to set before cutting the bread.
Recipe slightly adapted from Betty Crocker
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