An easy, gluten-free quick bread that’s perfect all year round! It has a light fresh-tasting flavor, is bursting with juicy blueberries and has the most amazing soft & fluffy texture!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- 2 cups GFJules Flour affiliate link or all purpose gluten-free flour containing xanthum gum
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar or coconut sugar
- 8 tablespoon butter dairy free alternative, or ghee melted and cooled
- 1/2 cup plain yogurt or plain almond milk yogurt
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 2 packed teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, optional * * add for more lemon flavor
- 1 1/2 cup fresh blueberries rinsed + extra rinsed blueberries for topping if desired.
- 2 tablespoon turbinado sugar
Instructions
- In a large bowl, whisk together flour, baking powder, salt.
- In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla extract (and lemon extract if using) until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in blueberries until evenly distributed.
- Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
- Meanwhile, preheat oven to 375 degrees and line a 10 inch loaf pan and mini loaf pan with parchment paper OR grease and flour the pans. Both work fine for keeping the baked bread from sticking to the pan.
- After 20 minutes, spoon the batter into the loaf pans and spread evenly.
- Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
- Bake the small bread for 25 minutes, then cover loosely with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
- Bake the large bread for 45-50 minutes, then cover loosely with foil and bake an additional 10 minutes or until a tooth pick inserted in the center comes out clean.
- Let the bread cool in the pans for about 30 minutes or longer, then gently remove from the pans and let continue cooling on wire rack.
