You’ll probably be seeing a lot of the lemon/berry combination over the next couple of months. The lemon berry breakfast cookies were awesome, but I think this recipe may have topped them. They’re different enough that the cookies don’t have to be jealous, though. I was surprised at how moist and light this bread was. I would describe it as a “coffee cake” type bread, but definitely not a sink-to-the-bottom-of-your-stomach coffee cake. It’s another gluten-free recipe with my co-worker in mind. If you’re not on a gluten-free diet, you can just use regular flour. I made the original recipe a bit lighter with egg whites and banana instead of the eggs, and 2% milk instead of the whole milk. You really don’t taste the banana in the final product, either. Does it help convince you to try this recipe out if I tell you I am about to put another loaf in the oven?
Recipe Located At: http://www.glutenfreeyummy.com/gluten-free-blueberry-loaf/
- 1 1/2 cups Gluten-free flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup coconut oil
- 3/4 cup organic cane sugar
- 1 Tbsp. finely grated lemon zest
- 1 egg white
- 1 medium ripe banana, mashed very well
- 1/2 cup 2% milk
- 1 tsp. pure vanilla extract
- 1 cup fresh blueberries
For the syrup:
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. agave syrup
For the glaze (which you could probably skip if you want to save on sugar):
- 1/2 cup confectioners’ sugar
- 3 tsp. fresh lemon juice
1. Preheat oven to 350 degrees.
2. In a medium size bowl mix flour, baking powder and salt. In a separate bowl, beat the coconut oil, organic cane sugar and lemon zest on medium-high speed. When color lightens, add the eggs one at a time, until each is fully incorporated. Add the milk and vanilla and stir. Blend in dry ingredients. In a small bowl, toss the blueberries with the 1 teaspoon gluten-free flour. Gently fold into the batter.
3. Scrape batter into a prepared loaf pan (I lined mine with parchment paper, but you can use a non-stick spray as well). Place in the center of a preheated 350 degree oven and set the timer for 45 minutes (you may need to cook it for 50-55 minutes, whenever a toothpick inserted in the center comes out clean.)
4. While the bread is baking, make the syrup: mix lemon juice and agave syrup in a small bowl (I heated the mixture in the microwave so it really formed a nice cohesive syrup).
5. Once you have removed the bread from the oven, allow to cool for about five minutes before transferring to a plate. Using a wooden skewer, pierce the top of the bread all over using a wooden skewer, then brush the loaf generously with the syrup, allowing it to seep into the holes.
6. Allow the loaf to completely cool before icing it with the glaze. Stir together the confectioners’ sugar and lemon juice in a small bowl. Drizzle the glaze over the top. Makes 1 large loaf.