Gluten-Free Easy Blueberry Bread
This Blueberry Lemon Bread is moist, soft, and easy to make. It's bursting with juicy blueberries, which can be fresh or frozen, and is delicious! It’s a simple, quick bread that’s ideal for breakfast, brunch, or an afternoon treat. With a hint of lemon and a soft crumb, this loaf is a baking staple.
Ingredients
- 1 and 1/2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2/3 cup granulated sugar
- 1/2 lemon zest
- 1 egg, room temperature
- 1/4 cup oil
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups blueberries
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar. Set aside.
- Whisk the gluten-free all-purpose flour, baking powder, and salt together in a large bowl.
- In a medium bowl, beat the sugar with the oil, lemon zest, egg, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in 1 cup of the blueberries and mix carefully.
- Transfer the batter into the prepared baking pan and place the remaining blueberries on top. Bake for 30/40 minutes. If it’s turning too brown, cover the pan with aluminum foil until cooked. To check if it’s ready, insert a toothpick into the center of the loaf, and it should come out clean.
- Let cool before removing.
Notes
If you are going to use frozen blueberries, don’t thaw them; keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and add them to the batter.
Store the loaf cake covered in the refrigerator for up to 5 days.