Blueberry Lemon Bread
Updated: Jun 22
I love this sweet bread. Here, it's baked in paper so I could send one to a friend.
I also make extra glaze to add to drinks and other recipes, because lemon syrup. A not too sweet, but still loaded with flavor, end if Summer treat. It disappeared fast.
I adapted this from a recipe, and as always, switch out the wheat flour for Cup 4 Cup gluten-free flour.
I used coconut milk because that's what was in the house and it was delicious.
Recipe: 1/3 cup butter, melted 1 cup sugar 3 tablespoons lemon juice 2 extra large eggs 1-1/2 cups Cup4Cup gf flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk (dairy, almond, or coconut) 1 cup blueberries (fresh, frozen, or a mix) 2 tablespoons grated lemon zest Glaze: 2 tablespoons fresh lemon juice 1/4 cup sugar
Preheat oven to 350 Combine and beat butter, sugar, lemon juice and eggs. Add salt and baking powder. Incorporate alternating flour and milk, and mix well. Fold in lemon zest, then blueberries.
Pour into a buttered loaf pan Bake at 350 for 60 minutes or until a tester comes out clean. While it's baking, combine the glaze ingredients. Treat his like a poke cake, for maximum lemon flavor: poke holes through the cooling cake and drizzle or spoon the glaze over, letting it drip in and soak through. Let Cool and serve.