Saturday, October 20, 2012

Mmm, Lemon Blueberry Bread

 This recipe is adapted from this one at Once a Month Mom with alterations of my own design.

I always love when I can make something to share with a friend, and when it turns out delicious, it is that much better! My friend Laura (hmm, what a great name) and I tried hard all summer to get together for some girl time and a trip to her CSA. It was mid-August until our schedules meshed, but what a nice visit it was! She has two of the sweetest children ever and such a cute farm that we visited for some produce. I have recently fallen in love with the mix of lemon and blue/raspberry flavors (mostly due to Christina's gluten free scones, but alas, my favorite bakery just recently went out of business!). So thank you, Pinterest, for allowing me to pin and save this recipe for when I needed it!

2/3 cup white rice flour (although I would like to try it with brown next time)
1/3 cup sorghum flour plus 2 tsp sorghum
1/3 cup arrowroot powder
2 tablespoons potato starch

2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup sour cream (you could also use yogurt)
1/2 cup sugar
3 large eggs
4 tablespoon lemon zest (about 1 lemon)

1/2 teaspoon vanilla extract
1/3 cup coconut oil, melted
1 1/2 cups blueberries mixed with 1 T arrowroot powder


1 cup powdered sugar
2 1/2 tablespoons lemon juice (about 2 lemons worth, I just used the juice from the lemon I zested and one more)

Preheat oven to 350. Grease loaf pan (I used a glass pan sprayed with olive oil). Then dust with rice flour (not part of the ingredient list) and tap out extra.

Whisk flours and dry ingredients in small bowl. In another, larger, bowl whisk wet ingredients. Add dry ingredients to wet, whisking slowly. Fold in blueberries  and pour into bread pan. Bake 50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on wire rack.

While cooling, mix the powdered sugar and lemon juice to make glaze. You want it to be think but pourable. Wait until the bread is cool before pouring on the glaze (OR you can pour on too soon because you are impatient like me).

This bread is phenomenal, I'm getting ready to make another batch soon!

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