Gluten-Free Blueberry Loaf
If you love the taste of fresh blueberries, this gluten-free blueberry loaf is the perfect treat for you! It is moist, sweet, and packed full of juicy blueberries. Whether you enjoy a slice for breakfast, a snack, or dessert, this loaf is sure to satisfy your cravings.
Why Make This Recipe
This gluten-free blueberry loaf is not just delicious; it’s also simple to make! It uses common ingredients you might already have in your kitchen. This recipe is great for people who need to avoid gluten but still want to enjoy baked goods. It’s perfect for sharing with friends and family, making it a great addition to any gathering!
How to Make Gluten-Free Blueberry Loaf
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum if possible)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp gluten-free flour (to coat blueberries and prevent sinking)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, then add the vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract. Mix well.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Toss the blueberries with 1 tablespoon of gluten-free flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Gluten-Free Blueberry Loaf
This blueberry loaf can be served plain, or you can spread a little butter or cream cheese on top for added flavor. It pairs wonderfully with a cup of tea or coffee, making it a versatile option for any time of the day!
How to Store Gluten-Free Blueberry Loaf
To store your gluten-free blueberry loaf, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for about 2-3 days. For longer storage, you can freeze slices by wrapping them individually in plastic wrap and placing them in a freezer bag.
Tips to Make Gluten-Free Blueberry Loaf
- Make sure all your ingredients are room temperature for the best results.
- Do not skip tossing the blueberries in a little flour; this helps to stop them from sinking to the bottom of the loaf.
- Feel free to use other fruits like raspberries or chopped strawberries for a different flavor!
Variations
You can add nuts like walnuts or pecans to the batter for added crunch. You could also use lemon zest to brighten up the flavors!
FAQs
1. Can I use frozen blueberries?
Yes! You can use frozen blueberries without thawing them. Just toss them in flour to prevent sinking.
2. Is this recipe dairy-free?
Yes, you can substitute the milk with any plant-based milk to make it dairy-free.
3. Can I make this loaf with regular flour?
Yes, if you don’t have gluten intolerance, you can use regular all-purpose flour instead of gluten-free flour.
Enjoy baking and indulging in your gluten-free blueberry loaf!
