The Sweet Smell of Blueberries
Ever walked into a kitchen and had your senses danced about by the aroma of fresh-baked bread? Now, imagine that bread bursting with juicy blueberries! This Gluten Free Blueberry Bread isn’t just a typical loaf; it’s a moist, delightful treat that wraps you in warmth with every slice. It’s simple enough for beginners but fancy enough to serve at a brunch (or devour solo, no judgment here).
Why Make This Recipe
Why should you whip up this loaf? First off, it’s super easy – you just mix, pour, and bake! Plus, no fancy gadgets required—only basic kitchen tools. Who doesn’t appreciate a bread recipe that doesn’t turn into an all-day kitchen event? Finally, it’s incredibly family-friendly. Just slice it up, and even the pickiest eaters will be begging for more.
Ingredients
You don’t need fancy stuff — just these basics!
- 4 tablespoons unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose gluten-free flour blend (I used Better Batter)
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/8 teaspoon kosher salt
- 1 3/4 cups all-purpose gluten-free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3/8 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter (melted and cooled)
- 3/4 cup granulated sugar
- 2 eggs (at room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup sour cream (at room temperature)
- 5 ounces blueberries (fresh or frozen; don’t defrost if frozen)
Directions
- Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
- First, make the topping by mixing some flour, butter, and sugar.
- Next, make the bread by combining wet and dry ingredients. Just mix until combined!
- Assemble the bread by gently folding in the blueberries.
- Finally, bake for about an hour, until your kitchen becomes heavenly.
How to Make Gluten Free Blueberry Bread (Overview)
Whipping up this delightful Gluten Free Blueberry Bread is a breeze! Start by gathering your ingredients and preheating that oven so it’s all set when you are. First, stir together the topping. Next, mix the batter—don’t forget to add those plump blueberries! Pro tip: Fold them in gently to prevent a purple swirl; we want blueberries, not blueberry mush! Pour everything into your loaf pan and let the oven do the magic.
How to Serve Gluten Free Blueberry Bread
Slice this beauty warm, and let that buttery aroma waft through your home. You can serve it with a dollop of whipped cream or a drizzle of honey for an indulgent breakfast. It’s a feast for the eyes, too—those blueberries make every slice look like a masterpiece! Imagine sipping your morning coffee, surrounded by a cozy ambiance, and indulging in a piece of this bread. Heavenly, right?
How to Store Gluten Free Blueberry Bread
Storing this blueberry delight is easy-peasy. It stays fresh in the fridge for up to a week—if it lasts that long! You can also freeze it for up to three months. If you’re reheating, pop a slice in the microwave for about 15-20 seconds. Make-ahead tip: Bake it on a lazy Sunday and enjoy slices throughout your busy week. 💪
Tips to Make Gluten Free Blueberry Bread
- Room temperature eggs and sour cream make a difference in texture, so don’t skip this step!
- Try swapping out the blueberries for chopped strawberries or chocolate chips if you’re feeling adventurous!
- A sprinkle of cinnamon in the batter adds a lovely warmth. Who doesn’t love a little spice?
- Keep an eye on the baking time; all ovens are different. Check at 50 minutes and adjust as needed.
Variation
Want to change things up? Make it vegan by using flax eggs instead of regular eggs and coconut yogurt instead of sour cream. You can also add a squeeze of lemon juice for a delightful citrus twist!
FAQs
Can I use different fruits in this recipe?
Absolutely! Try raspberries, chopped apples, or even pecans for a crunchy addition.
How do I know when my loaf is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!
Can I double this recipe?
Yes! Just use two loaf pans. More blueberry goodness equals more happiness.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Blueberry Bread
Ingredients
For the bread
- 4 tablespoons unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose gluten-free flour blend (I used Better Batter)
- 1/4 teaspoon xanthan gum omit if your blend already contains it
- 1/8 teaspoon kosher salt
- 1 3/4 cups all-purpose gluten-free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 3/8 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter (melted and cooled)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup sour cream (at room temperature)
- 5 ounces blueberries (fresh or frozen; don’t defrost if frozen)
Instructions
Preparation
- Preheat your oven to 325°F (about 160°C). Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
- Make the topping by mixing some flour, butter, and sugar.
- In a bowl, combine the wet and dry ingredients for the bread. Mix until just combined.
- Gently fold in the blueberries to avoid mushing them.
Baking
- Pour the mixture into the prepared loaf pan.
- Bake for about an hour, or until a toothpick inserted into the center comes out clean.
Notes
Printable Recipe Card
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