Gluten-Free Blueberry Bread

Ingredients

Wet

• ¾ cup plain Greek yogurt (full-fat works best for moisture)
• ½ cup honey
• 2 large eggs
• ⅓ cup oil (avocado, light olive, or melted coconut oil)
• 1 tsp vanilla extract (optional but recommended)
• 1 Tbsp lemon zest or 1 tsp lemon juice (brightens the blueberries)

Dry

• 2 cups gluten-free flour blend (one that already contains xanthan gum, or add ¾ tsp xanthan if it doesn’t)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)

Fruit

• 1½ cups fresh blueberries (tossed with 1 tsp of the GF flour so they don’t sink)

Simple glaze (optional but pretty)

• ½–¾ cup powdered sugar
• 1–2 Tbsp milk or lemon juice
• Extra blueberries for topping

Instructions

1. Prep the Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper overhanging the long sides for easy removal.
2. Mix the Wet: In a large bowl, whisk together the Greek yogurt, honey, eggs, oil, vanilla, and lemon zest/juice until smooth.
3. Mix the Dry: In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Combine: Add the dry ingredients to the wet and stir just until combined. Do not overmix. The batter will be thick.
5. Add Blueberries: Gently fold in the floured blueberries.
6. Bake: Scrape the batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (start checking at 50 minutes). If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
7. Cool: Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before glazing or slicing.
8. Glaze: Whisk powdered sugar with enough liquid to make a thick but pourable consistency. Drizzle over the cooled loaf and top with a few extra blueberries.

Tips for Success

• Use room-temperature eggs and yogurt for the best rise.
• Fresh blueberries are ideal, but frozen work too. Don’t thaw them first, and toss with a little extra flour.
• Store tightly wrapped at room temperature for 2 days or in the fridge up to 5 days. It also freezes beautifully (slice first for easy thawing).

Enjoy your homemade gluten-free blueberry bread!