Blueberry Bread

This recipe was adapted from one of my favorite cookbooks ~ Gluten Free Baking by Rebecca Reilly.

Rebecca is a Cordon Bleu and Le Notre Patissier trained chef in addition to owning a Café, being an on-air chef for a Maine TV station, and numerous other degrees.  So she knows what she is talking about and she has applied this knowledge to the gluten free life style. 

Rebecca calls this a Blueberry Cake, but I made it in a bread loaf pan because I wanted it to be more like a quick bread that could be served for Sunday brunch.

•  1 ¼ cups gluten free flour mix **Rebecca’s basic GF flour mix is included below. 
• ½ cup almond flour
• 1 t GF baking powder
•  ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
•  1 cup sugar (I use super fine baking sugar)
•  2 eggs, at room temperature
•  1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce (recipe below)

Lightly butter a bread loaf pan and line the bottom with parchment paper.

Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.

Cream the butter until white.   Add the sugar and beat until fluffy, about 5 minutes. (yes- really for five minutes)

Add the eggs one at a time and mix well.

Add the lemon zest.

Add the dry ingredients in 2 parts, alternating with the milk.  Do not over mix.

Gently fold in the blueberries.

Let the mix rest on the counter for 30 minutes. 

Preheat the oven to 325 degrees and bake for one hour.

Remove from the bread pan and pour the lemon sauce over it.

Lemon Sauce

• 1/3 cup sugar
• 3 T lemon juice

Bring to a boil in a nonaluminum pot.

Rebecca Reilly’s Basic Gluten Free Flour Mix

•  2 cups brown rice flour
• 2/3 cup potato starch
•  1/3 cup tapioca starch