Gluten Free Blueberry Bread
A moist and delightful gluten-free blueberry bread that's easy to make and perfect for any occasion.
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
Store in the fridge for up to a week or freeze for up to three months. For the best texture, use room temperature eggs and sour cream. A sprinkle of cinnamon and swapping blueberries for other fruits can give a nice twist.