gluten-free | vegetarian
+ eggs + milk of choice + cane sugar + avocado oil + pure vanilla + apple cider vinegar + gluten-free flour blend + baking powder + baking soda + salt + zest and juice of lemon + fresh or frozen blueberries + powdered sugar
In a bowl whisk together the eggs, milk, sugar, oil, vanilla, and vinegar.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients and mix well. Stir in the lemon zest and juice. Then fold in the blueberries.
Pour the batter into a loaf pan and bake for 50-60 minutes. Let cool for 10 minutes, then transfer to a wire cooling rack.
Combine the powdered sugar and lemon juice to make the glaze, drizzle over the cooled bread.
Treat your tastebuds to this delicious, light, and summery Gluten-Free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are bright and glorious in this gluten-free bread.
Perfect for easy breakfasts, quick snacks, or dessert!