It was a no-brainer to include this amazing fruit bread creation to my Perfect Mother's Day Lunch Menu. However, before I attempted making it, I had never had lemon blueberry bread before. I didn't even know it exisited. I was munching on some deliciously ripe blueberries and thought, "Wouldn't lemon blueberry bread taste amazing?" The next thing I thought was about the obstacles I faced. I'm gluten free and not a baker or chef. That's ok though because through trial and error, I have created some of my favorite gluten-free baked goods. So, on the third try, this recipe came to life and is so good that the first loaf I gifted was eaten in it's entirety in front of me within minutes of being given (Love you, Marjorie!) The rest of the loaves disappeared almost as fast.
- 1 1/2 cup gluten-free all-purpose flour mix with xantham gum (I just love Cup 4 Cup. It always turns out just like baked goods with gluten. Nobody can tell the difference!)
- 1/2 cup almond meal
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup honey, agave nectar or other preferred sweetener (will be less if you use stevia, truvia or other sugar alcohols)
- 1 teaspoon of lemon flavor (Simply Organic and Frontier are great brands. You'll find it in the baking or herbs section near the vanilla and almond extracts)
- 2 eggs
- 1/4 cup olive oil or butter
- 1/4 tsp lemon zest
- 1 Tablespoon lemon juice
- 1 cup blueberries- if you use frozen, be sure to thaw and drain them well
Preheat oven to 350º. In a large bowl, whisk together the dry ingredients: flour, almond meal, salt, baking soda and baking powder. In a seperate bowl, whisk together the sweetener, eggs, lemon flavor, lemon zest, lemon juice, and olive oil (or melted butter). Blend the two bowls together until a consistent batter forms (it'll be runny). Gently fold in the blueberries.
Prepare your bread pan. With these recipes, I have successfully used both one 8 1/2" x 4 1/2" x 2 1/2" sized ceramic pan and 4 mini aluminum bread pans. It matters what pan you use for baking time and I found this great site that breaks down the whole baking-bread-timing-in-what-container thing. Grease your bread pan(s) with oil or butter. Pour batter into pan over 1/2 way to 3/4 full (this bread expands!) Bake for 30 minutes for mini loaves and 55 minutes for a large loaf, or until a toothpick comes out of the center clean and the top is slightly browned.
Let the bread cool before you try to slice it. Gluten-free breads often firm up when they cool, so don't dig in too early.