Monday, February 24, 2014

Gluten Free Lemon Blueberry Bread Recipe

What's better than lemons and blueberries? When it comes to flavor combinations, I don't know if there is anything that goes together better! Though grown in completely different climates, lemons and blueberries are as good a pair as peanut butter & jelly!

For me, these two titans of taste are the perfect flavors to get me in a spring-time mood, even if the weather outside is still dark and dreary. Yes, nothing seems to work better together, except maybe the gluten-free, tag team combo of our amazing Almond and Coconut Flour! Lucky for you, today's recipe combines all these flavors and more! Naturally gluten free and packed full of taste and texture, this recipe is just in time to welcome in the spring season! Prepare your taste buds for the delectable taste of Lemon Blueberry Bread!

1 cup Honeyville Blanched Almond Flour
1/4 cup Honeyville Organic Coconut Flour
1/2 cup Agave Nectar
1/4 tsp Salt
1 1/2 tsp Baking Powder
1 1/2 tsp Vanilla
3 Eggs
1 Lemon zested and 1/2 Lemon squeezed
1/4 cup Water
1 1/2 cups Honeyville Freeze Dried Blueberries

Lemon Glaze:
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar
2 Tbsp Milk
2 Tbsp Lemon Juice
1/2 tsp Vanilla
2 cups Powdered Sugar

Preheat oven to 350 degrees.

In a mixing bowl, combine almond and coconut flour, salt, baking powder, and lemon zest.

In a smaller bowl, combine eggs, agave nectar, vanilla, water, and lemon juice, and mix together.

Re-hydrate blueberries by soaking in water until soft, then drain the excess water.

Add wet ingredients to dry ingredients and mix until a soft batter begins to form. Gently fold in blueberries until fully combined.

Pour batter into a greased bread pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out cleanly.

Remove and allow to cool on a wire rack.

While bread is cooling, make your glaze by combining all glaze ingredients and mixing with an electric hand mixer.

Drizzle glaze on top generously. Slice and serve.

This is the perfect gluten free snack for any spring time day. The sweet flavor of the blueberries, combined with the zest of the lemons, gives this bread the perfect balances of taste you want in a dessert bread. The coconut oil in the lemon glaze adds another layer of flavor that you just can't find anywhere else. You won't even realize that this is gluten free!

What's your favorite lemon and blueberry recipe?


Anonymous said...

Is the pan size 9x5 loaf
or 9x13?? I'm confused.
Love your recipes. Thanks

Cookin' Cousins said...

It's a 9x13 pan. Thanks for the question!

Patricia said...

Ok, I had a question about the pan too. That does not look like a 9x13 pan. It looks like a bread pan. The ingredients listed do not look like they could possibly fill a 9x13 pan. Could you please check again? Thanks!

Cookin' Cousins said...

Actually, you are right Patricia, this is a bread pan. We'll make sure to get that changed on the recipe. Thanks for the catch!

Gina Dowd said...

Could fresh blueberries be used

Cookin' Cousins said...

Hi Gina! Yes, you could totally use fresh blueberries in this recipe and it should turn out just as delicious!

Beka said...

Can you substitute honey for the agave?

In The Kitchen With Honeyville said...

Hi Beka! Yes, you can totally substitute Honey for Agave. In this recipe, they're pretty interchangeable.

Anonymous said...

Thank you for this delicious gluten free recipe! I love the lemon blueberry taste, and the combination of coconut flour and almond flour gives a great cake texture.

Anonymous said...

Hi, how would I make this substituting a sugar free substitute like Swerve that pours cup for cup like regular sugar? Would I need to increase a liquid somewhere to make this substitution? Thanks!

Martha Summers said...

So I made this today and it came out kind of grainy. What could I have done wrong?

Martha Summers said...

So I made this today and it came out kind of grainy. What could I have done wrong?