April 12, 2012 by Flora Dawn
You know how those chain coffee shops have glass display cases full of enticing baked goods? Well, I got a glimpse of a blueberry bread with a lemon glaze and knew I had to create a gluten-free version.
So here it is. With lots of lemon and lots of blueberries, it’s a delicious quick bread that won’t cost you $2 a slice. And not only is it gluten-free, but I made it dairy-free as well. I think it’s the perfect quick bread. It’s super moist and flavorful, and the texture is perfect. Quite frankly, it’s one of my favorite gluten-free creations.
I made the mistake of preparing the batter, only to realize I had to leave the house in a few minutes; so the uncooked batter sat in the loaf pan on the counter for over an hour before making it into the oven. Fortunately for me, this error didn’t ruin the bread. In fact I think it had the perfect crumb, so in the future I might purposefully let it rest a while before baking.
- Preheat oven to 350. Grease a loaf pan.
- In the bowl of a stand mixer, combine oil, sugar, lemon juice, and eggs. In a separate bowl combine the flours, cornstarch, baking powder, and salt. Add the dry ingredients to the egg mixture, alternating with the milk ( half dry ingredients, milk, remaining dry ingredients), mixing well after each addition. Add blueberries and pour into prepared pan.
- Bake in preheated oven until center tests clean, 45-55 minutes. Remove from oven and allow to cool 10 minutes before removing from pan. Cool on a wire rack.
- To make icing: in a small bowl combine 1/2 cup of powdered sugar and the 2 tablespoons lemon juice. Stir with a fork until smooth, adding more powdered sugar to get the desired consistency. Drizzle icing over top of cooled bread and allow to set for 5-10 minutes or until set before slicing the bread.