GF DF Lemon Blueberry Bread

My favorite thing to make this summer has been my Lemon Blueberry Bread and I am excited to get to share it with you! One thing I have learned about baking Gluten Free is the brand of Gluten Free flour you use makes a world of difference. I have tested plenty of different flour over the past 7 years and the one that seems to be the most versatile and the best in my opinion is the Organic Namaste Gluten Free Flour. For this recipe it is what I strongly recommend using any other flour may impact the outcome of your bread so make sure to keep that in mind!

Lemon Blueberry Bread

Bread

               3 Eggs

               1/3 cup Melted Earth Balance Dairy Free Soy Free Butter

               1/2 cups Almond Milk

               1/2 tsp Vanilla Extract

               2 tbsp Fresh Lemon Juice

               1 tsp Lemon Zest

               1 1/2 cups Namaste Gluten Free Flour

               1 cup Sugar

               1 tsp baking powder

               1 tsp Salt

               1 cup Fresh Blueberries

               1 tbsp Namaste Gluten Free Flour

Lemon Glaze

               1 cup Powder Sugar

               1 tbsp Almond Milk

               1/2 tsp Vanilla

               1 tsp Fresh Lemon Juice

Baking Instructions:

Preheat oven to 350 and lightly grease your bread pan.

Melt Earth Balance Dairy Free Soy Free Butter (make sure it is melted not just soft it makes a huge difference)!

In your mixing bowl combine all wet ingredients (don’t include the blueberries) one by one

(I placed them in the order I recommend).   

In a separate mixing bowl combine and mix all your dry ingredients (don’t include the 1 tbsp of flour). Then slowly add your dry ingredients to your wet ingredients.

In a separate mixing bowl mix together your blueberries and 1 tbsp of flour together (this prevents all your blueberries from sinking to the bottom of your bread). Add blueberries to the bread mixture. Make sure not to over mix the blueberries!

Pour batter into bread pan and place in the oven and bake for 55-65 minutes. Once done place on a cooling rack and let cool.

In a separate mixing bowl combine your Powder Sugar, Almond Milk, Vanilla, and Lemon Juice together. You may want to add more lemon, I recommend doing it to taste.

Once the bread is cooled drizzle the Lemon Glaze over the bread and enjoy!

*** If you are making this recipe and you are not gluten free I would recommend adding one less egg to your recipe. One thing I have found when making a recipe gluten free vs with gluten is adding an extra egg makes a world of difference.