I did a thing. And it actually TURNED OUT. I’m loving all things lemon lately and have wanted to bake something with lemon for a while (and let’s be honest, have it actually turn out) and I’m so pumped this Lemon Blueberry Bread turned out as well as it did!

I’ve been experimenting with a couple gluten-free flour blends and would love your guys advice since you’ve heard me say tons of times how much I struggle with GF baking. I used the Trader Joe’s gluten-free flour blend for this one, and it was delicious, but I’ll be interested to see how it turns out with other blends too. I’ve heard great things about the Cup4Cup blend, and I’ve used the King Arthur and Bob’s Red Mill GF blends with pretty good success too. What’s been working well for you?

One thing I DO know about baking is that if there are weights provided, you should go with those over the cup measurements. I’ve included gram and cup amounts for both the flour and sugar in this recipe, since different flour blends may yield different weights – and I don’t want you guys yelling at me if it doesn’t turn out 🙂 

Celebrate all the great flavors of spring and early summer with this Lemon Blueberry Bread!

PS – this is delicious cold if you store it in the refrigerator!

Blueberry Lemon Bread

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Dana: Real Food with Dana

Serves: 10 slices

Ingredients

• ½c ghee, at room temperature
• ½c coconut sugar (160g)
• one lemon, juiced and zested*
• 2 eggs, whisked
• 1 Tbsp vanilla almond milk
• 1½ cups GF flour blend (I used the Trader Joe's blend) (190g)
• 1 tsp baking powder
• 1 tsp salt
• 1c blueberries (frozen)

Directions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Combine the dry ingredients in a small bowl (flour, baking powder, salt) and set aside.
3. In a medium-sized bowl, cream the ghee and sugar together. You could use a hand mixer, but I just whipped it really aggressively with a whisk. Laziness, for the win.
4. Stir in the eggs, lemon juice and lemon zest until mixed.
5. Gently fold in the flour until incorporated, then fold in the blueberries.
6. Spread the batter in the prepared baking pan and bake for 50-55 minutes, or until a knife inserted in the center comes out clean. Allow to cool in the pan for 10 minutes.

Notes

*don't have fresh lemon? You can use 2 Tbsp lemon juice and skip the zest! It'll just be a little less lemon-forward, but still delicious!

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