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lemon blueberry bread with sour cream recipe

Lemon Blueberry Bread with Sour Cream Recipe

Kristina Cadelina
A gluten free and delicious treat infused with fresh lemon, juicy blueberries and a hint of dried basil.
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8
Calories 321 kcal

Equipment

Ingredients
  

  • 1 1/3 cup almond flour
  • 1/2 cup gluten free all purpose flour *see note on xanthan gum
  • 1/2 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried basil
  • 3/4 cup lite sour cream or sub with regular sour cream
  • 1/3 cup milk 2 %
  • 1 large lemon lemon juice and lemon zest of 1 large lemon
  • 1 large egg
  • 1/4 cup olive oil extra virgin
  • 1 cup fresh blueberries
  • cooking spray

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 350 degrees.
  • Gently spoon the flours (one by one) into a measuring cup and level with a knife. Combine them all in a large bowl with all the dry ingredients except the dried basil. Whisk to combine.
  • In a medium size bowl, add the sour cream along with all the other wet ingredients. Mix to combine.
  • Add the wet ingredients to the dry ingredients and then add the dried basil. Gently stir or whisk to combine well. Then fold in the blueberries.
  • Coat the loaf pan with cooking spray and then pour batter into the pan.
  • Bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for a few minutes then remove it from the pan and place onto a wire cooling rack.
  • Sift the powdered sugar into a small bowl and whisk in the lemon juice.
  • Pour the lemon glaze on top of the loaf.

Notes

Notes:
The all purpose gluten free flour blend I use is from Trader Joe's and contains xanthan gum already. If you are using a brand that doesn't have it mixed in already, then you will need to add a 1/4 tsp xanthan gum.
Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 321kcalCarbohydrates: 48gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 32mgSodium: 352mgPotassium: 136mgFiber: 4gSugar: 16gVitamin A: 133IUVitamin C: 3mgCalcium: 159mgIron: 2mg
Keyword Gluten Free Loafs, Gluten Free Quick Breads, Lemon Blueberry Loaf, Quick Breads
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