Gluten Free Blueberry Bread

5 from 1 vote

This one-bowl gluten free blueberry bread is moist, sweet, and crammed with blueberries! Like blueberry muffins but turned into a sliceable loaf.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 292kcal

Line a standard-size loaf pan with a piece of parchment paper.
In a large bowl, melt the butter then whisk in ¾ cup granulated sugar. Add yogurt and eggs and whisk to combine. Sprinkle the surface of the batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, then stir in the gluten free flour. Fold in the berries. Note that the batter will be very thick.
Add the batter to the prepared loaf pan. Smooth the top and sprinkle it with the remaining sugar (you can use less sugar than ¼ up if you like).
Rest the batter for 20-30 minutes. In the last 10 minutes of resting time, preheat the oven to 375℉. Bake the loaf for 60 to 70 minutes, or until a tester comes out clean. Remove the loaf from the oven and cool it in the pan for 30 minutes. Gently transfer the loaf to a rack or plate, and slice.

Tips

- Rest the batter – Make sure to let the batter rest in the pan before baking it off - gluten free flour benefits from a rest so that the flour hydrates and makes the finished loaf taste better! You can rest the batter for 20-30 minutes or if you're short on time just let it rest while the oven preheats.

- What type of loaf pan? I am a big fan of using metal loaf pans because they help the contents to cook more evenly. If you can, I recommend using a metal standard-size loaf pan for this blueberry bread. If you need to use a glass loaf pan, lower the temperature to 350℉ and cook it a little longer.

- Make mini loaves. This recipe also works wonderfully in mini loaf pans! The batter will fit in about 2 mini loaf pans, and will need slightly less time to bake.

- Go dairy-free - Instead of butter, use melted coconut oil plus your favorite non-dairy yogurt to make this blueberry bread dairy-free.

- Make lemon blueberry bread - Rub the zest of 1 lemon into ¾ cup sugar to release the citrus oils, then add the rest of the ingredients (so, start with the sugar then whisk in the melted butter).

- A pinch of cinnamon - I love a little extra warming spice in this recipe. A bit of ground cinnamon or cardamom is perfect.

How to Store

Counter – Keep the blueberry bread on the counter wrapped in plastic or in a plastic bag for up to 3 days.

Fridge – Place the bread in a plastic bag or an airtight container and store it in the fridge for up to 5 days. I like to bring slices of blueberry bread to room temperature for the best flavor and texture.

Freezer – Wrap the bread in plastic and then a layer of foil and store it in the freezer for up to 3 months. Defrost in the fridge before serving.