GLUTEN-FREE LEMON BLUEBERRY BREAD

Unsalted butter or cooking spray for the pan.

2 cups gluten-free all-purpose flour (recipe on this blog)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp salt

2 eggs (large)

1 cup sugar

2/3 cup vegetable oil

1/3 cup lemon juice (freshly squeezed)

2 tsp finely grated lemon zest

3/4 cup fresh blueberries

Preheat oven to 350-degrees.

Grease a 4 1/2 x 8 1/2-inch loaf pan with unsalted butter or nonstick cooking spray.

Using a large bowl, whisk the flour, baking powder, baking soda, xanthan gum and salt together until well combined. Make a well in the center; set aside.

In a medium bowl, beat the eggs lightly using a wire whisk. Add sugar and whisk until smooth. Gradually whisk in the vegetable oil until well blended. Whisk in the lemon juice and zest.

Pour the egg mixture into the well of the flour mixture and stir slowly until combined. Fold in the blueberries then spoon the batter into the prepared pan.

Bake at 350-degrees until golden brown and a wooden toothpick inserted in the center comes out clean, about 50 to 60 minutes. Remove the pan from the oven and immediately remove the bread from the pan to cool on a wire rack.

Note: It is best to use smaller berries when baking breads. The larger berries tend to sink to the bottom of the bread while the smaller berries will remain more throughout the bread.

file photo for reference