It’s finally spring, and this time of year just screams LEMON EVERYTHING. It might also be one of my favorite times of year, when we finally see the sun after a long and gloomy winter (on that note, who else had a blizzard in April?!). So grab those lemons and some fresh blueberries, because this taste of spring is just waiting to get started in your gluten free kitchen.
This gluten free lemon blueberry bread is probably one of my favorite recipes I’ve made so far. I honestly don’t even know if I should call it bread… maybe a loaf cake. Maybe something in-between. Either way, it’s downright delicious.
I’ve finally found my way when it comes to quick breads. Seriously…. gone are the days of dry and dense gluten free bread! This lemon blueberry bread is so moist! The slight lemon taste in the bread itself is complemented so well by the juicy blueberries. Top it off with a sweet and tangy lemon icing, and this quick bread would go extremely well with a nice hot cup of coffee or tea.
Let’s talk about the recipe, shall we? This quick bread comes together in a matter of minutes, and smells like spring in a bowl. I buy two lemons to make this recipe, and that seems to cover the lemon both in the batter and in the icing as well. I also coat the blueberries in a Tablespoon of my flour mixture/dry ingredients before folding them into the batter. This does help prevent them a little from all sinking to the bottom, but since the batter isn’t incredibly thick you may still have some sink. Oh well… I guess that just means more blueberries in one bite.
I’m also going to take a quick second to talk about gluten free flour. In most of my baking recipes, I use Bob’s Red Mill 1:1 gluten free baking flour. I’ve always achieved amazing results with it, so it’s definitely my all-purpose flour of choice. The reason I mention it specifically in my recipes is because not all gluten free all-purpose flours are created equally. Some mixtures contain xanthan gum (like Bob’s 1:1), some use bean flour, and some have a higher proportion of rice flour. They all absorb liquids a little bit differently. So if you are using a different flour mixture than the one I use, try using a 1:1 all-purpose flour that has xanthan gum in it for the best results! If yours doesn’t contain xanthan gum, I do suggest adding some to the dry ingredients in this recipe. Whatever you choose, just note that your results might not turn out exactly the same.
Anndd back to the bread! After it bakes, don’t forget to add icing once it has cooled. It’s so simple to make, yet adds such a nice tangy note to the sweetness of the berries. It’s pretty much a must-do.
Enjoy your spring!
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