Lemon Blueberry Yogurt Bread
April 20, 2018
A perfect spring dessert bursting with blueberries and a refreshing hint of lemon. The decadent lemon juice frosting will have you coming back for seconds! Don't be scared of the lengthy ingredient list. This recipe is easy to make and well worth the effort.
Gluten free and dairy free.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 Servings
Dry Ingredient Mixture
Wet Ingredient Mixture
1Preheat your oven to 350 degrees. Grease bread pan and dust with rice flour. Set aside.
2Mix dry ingredients in a separate bowl. Start with your brown rice flour and end with sea salt.
3Mix yogurt, sugar, eggs, zest, vanilla and coconut oil in a mixer until combined. Slowly begin to add dry mixture to wet ingredients.
4After washing your blueberries, mix them with the 1 Tablespoon of potato starch. Fold into your batter.
5Pour your batter into the prepared bread pan and bake for 55 minutes. It's a good thing to check the center of the bread with a toothpick to see if it is finished baking. It may need an extra minute or two.
6Leave the lemon blueberry bread to cool in the pan for 10 minutes. Remove the bread from the pan and finish cooling on a wire cookie rack on top of a baking sheet.
7Once your bread is completely cool, mix your powdered sugar and freshly squeezed lemon juice. The consistency should be nice and thick. Pour the glaze over the bread and let it run down the sides. You will have a little extra pool around the base. I scooped this up and made sure every part of the loaf was covered!
8Enjoy immediately or keep in refrigerator.
KITCHEN TOOL TIP: This Christmas, my mom gave me a kitchen tool that has made my life so much easier....a zester! I highly recommend one as it saves time, cleans well in the dishwasher and fits neatly in your kitchen drawer. It works great for fruits, chocolate and cheese (if you're not dairy free, that is!).