Servings: 1 loaf (14 slices) 1x
Scale
Ingredients
- ¾ cup cane sugar
- ⅔ cups milk of choice, dairy or non-dairy
- 2 large eggs
- ¼ cup avocado oil (may substitute melted coconut oil or melted butter)
- ¼ cup fresh lemon juice (about 1-1 1/2 medium lemons)
- 2 tablespoons lemon zest (about 1-1 1/2 medium lemons)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups gluten-free flour blend (340-360 grams) (this recipe has been tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure
- 2 teaspoon baking powder
- ½ teaspoon fine salt
- 1 – 1 ¼ cup fresh or frozen blueberries
- Optional: thin lemon slices for the top of the bread
For the Lemon Glaze:
- ¼ cup powdered sugar
- 1 ½ teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350℉. Line a 9×5 loaf pan with parchment paper or spray generously with cooking spray. Set aside.
- In a large mixing bowl, whisk together the sugar, milk, eggs, oil, lemon juice and zest, and vanilla until smooth.
- To the same bowl, add the flour, baking powder, and salt. Stir just until combined.
- Fold in the blueberries using a spatula.
- Spread the batter into the prepared pan.
- Bake for 45-55 minutes or until a toothpick in the center comes out clean. Let bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If gluten-free is not needed, you can substitute an equal amount of unbleached all-purpose flour for the gluten-free flour.
If the top of the loaf is browning too quickly, cover very lightly with a sheet of foil after 30-35 minutes of baking time.
Nutrition Information
- Serving Size: 1 slice with glaze
- Calories: 214
- Fat: 5g
- (Sat Fat: 1g)
- Sodium: 267mg
- Carbohydrate: 41g
- (Fiber: 2g
- Sugar: 14g)
- Protein: 3g
- Cholesterol: 21mg