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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Gluten Free Lemon Blueberry Bread Recipe

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This recipe for Gluten Free Lemon Blueberry Bread is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1 cup gluten free all-purpose flour (I use Gluten Free Mamas Coconut Blend)
1 cup almond flour
1/2 tsp xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
2 tablespoons grated lemon zest
Sparkling sugar
Directions:
Directions:
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, almond flour, xanthan gum, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon zest. Sprinkle non-melting sugar over the top.

Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

 

 

 

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