Lemon Blueberry Quick Bread ~ Gluten Free

Lemon Blueberry Quick Bread ~ Gluten Free

Gluten Free Lemon Blueberry Quick Bread is simple to make and so delicious.

If you are not Gluten Free you can use All Purpose Flour. You can also make Gluten Free Muffins with this Batter.

I hope you give these easy recipe a try.

ENJOY!

Lemon Blueberry Bread ~ Gluten Free 

Preheat oven to 350* Fahrenheit

In a medium bowl whisk together ~

1-1/2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)

2 tsp Baking Powder

1/2 Tsp Salt

In a Stand Up Mixer with a Paddle add ~

1 Cup Greek Yogurt

1 Cup Sugar

3 Eggs Slightly beaten with a fork

2 tsp Lemon Zest

1 TBL Lemon Juice

1/2 tsp Vanilla Extract 

1 Cup Vegetable Oil

Mix on low just until combined

Using a Rubber Spatula fold in the Dry Ingredients just until combined

In Bowl add ~

1 Cup Frozen or Fresh Blueberry's

Toss with 1 TBL Gluten Free Flour

Using a Rubber Spatula fold in the Blueberry's just until combined

Grease or Spray a 9X5 Loaf Pan

Pour the Batter into the Loaf Pan

Bake 55-65 minutes or until done

I use a digital thermometer, when it reaches an internal temperature of 205-210* the Bread is done

Cool in the pan in a wire rack for 10 Minutes

Remove from the pan and place on the wire rack.

Completely cool before Cutting and Serving.

Optional ~ (I find the bread sweet enough, I don't add a glaze)

To make a Glaze ~ 

Using Confectioner Sugar with a little Lemon Juice. Whisk together

and pour over the Cooled Bread

If you would like Muffins ~

Grease or use Muffin Tin Liners

Fill 2/3 Full

Bake 20-25 Minutes or until Done

Cool for 5 minutes. Remove from the Muffin pan and cool completely on wire rack

The Bread stays fresh for several days.

The Bread and Muffins can be frozen. I slice the Bread and wrap each piece individually, and same for the Muffins. Store in a Container or Ziplock Bag

VIDEO CHAPTERS:

0:00 Intro ~ Baking a Gluten Free Lemon Blueberry Quick Bread

0:10 Medium Bowl whisk Gluten Free dry Ingredients together

0:20 Using a KitchenAid stand mixer ~ Mix Sugar and Combine Wet Ingredients

0:33 Using Paddle Attachment ~ Mix on Low Speed

0:43 Fold Dry Ingredients in with a Rubber Spatula ~ Fold in Blueberries

0:58 Preheat oven to 350* Fahrenheit ~ Pour Batter into a Loaf Pan

1:08 How to make Gluten Free Lemon Blueberry Muffins

1:27 Bake Bread for 65 Minutes ~ Use a Digital Thermometer 

1:51 Remove bread from Pan and Cool on a Wire Rack

2:06 Bread is Moist and delicious

2:13 Outro