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Brueck's Gluten-Free Lemon Blueberry Bread with Glaze

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Treat your taste buds to this delicious, light, and summery Gluten-free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are bright and glorious combination when baked into a loaf of bread and drizzled with a lemon glaze. Perfect for easy breakfasts, quick snacks, or dessert.

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
  1. Preheat the oven to 350℉. 
  2. Line a 9×5 loaf pan with parchment paper or spray generously with cooking spray. Set aside.
  3. In a large mixing bowl, whisk together the sugar, milk, eggs, oil, lemon juice and zest, and vanilla until smooth.
  4. To the same bowl, add the flour, baking powder, and salt. Stir just until combined.
  5. Fold in the blueberries using a spatula.
  6. Spread the batter into the prepared pan.
  7. Bake for 45-55 minutes or until a toothpick in the center comes out clean. 
  8. 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.

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