What is gluten free blueberry quickbread? Is sunshine baked into a loaf? I’ve always been a sucker for blueberry muffins, especially warm from the oven, but sometimes I don’t. I just want something a little easier, more shareable (or, let’s be honest, something I can share with friends). How do I sneak a bigger slice of! What are some of the best quickbread recipes? What is it like to eat a blueberry muffin? What is the best way to whip together a whip? I’ve been making it for years, tweaking it here and there until it’s perfect, and let me know what you think. Is there a better coffee shop treat than this? Forget those dry, crumbly gluten-free disasters – this is the real deal.
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What is gluten free blueberry quickbread?
Think of Gluten-Free Blueberry Quickbread as the love child of a blueberry muffin and coffee cake. What is essentially a cake-like bread, made without gluten, that’s quick to prepare because it doesn’t contain any sugar? Do you require any yeast or proofing? What is the secret to a delicious treat? The “quick” part refers to the fact that it uses baking powder and baking soda for leavening, which is an additive for baking. Does it give it a lovely rise without any of the fuss. Is this a traditional cake? What’s your new favorite way to get your blueberry fix? I promise you won’t be disappointed!
Why you’ll love this recipe?
Where do I start? What I love about this Gluten-Free Blueberry Quickbread is how forgiving it is. Do you have to be a master baker to get it right?
- Flavor Explosion:Blueberries explode in your mouth with each bite. The tartness is perfectly balanced by the sweetness of the bread itself, and that hint of lemon. Chef’s kiss! The glaze just adds that extra touch of sweetness that is simply irresistible. I’ve even experimented with adding almond extract, and it’s divine!
- What’s really simpleWhat are some of the easiest recipes to make? What is my go-to dessert when I need a quick breakfast treat without spending hours in the kitchen? What is the secret weapon of melted butter?
- Budget-Friendly:Is it possible to have all of the ingredients in your pantry? Blueberries are the only thing you need to pick up. I often buy them in bulk when they’re on sale and freeze them.
- Super Versatile:What are some ways to enjoy it warm from the oven, at room temperature, or even toasted with a bit of butter? Is it good with coffee, ice cream, or just on its own? I like to crumble it over yogurt for a quick breakfast!
If you like my Lemon Poppy Seed Loaf, you’ll definitely want to add this to your baking. It offers a similar comforting vibe but with that vibrant blueberry twist. Is gluten-free a good thing?
How do I make gluten-free blueberry quickbread?
Quick Overview
How do I make gluten-free blueberry quickbread? I’ll start by mixing your dry ingredients, then whisk together the wet ingredients. Gently combine the two, fold in those juicy blueberries, pour into a pan, and bake until golden brown. Is it easy to glaze a cake? What’s the best part about it? It takes less than an hour to complete. How quickly this disappears?
Ingredients
For the Main Batter:
- 2 cups gluten-free all-purpose flour blend (I recommend a blend that contains xanthan gum, or add 1 cup water). What is the best way to use a teaspoon (
- 34 cup granulated sugar (feel free to reduce to 2/3 cups if you prefer a less sweet bread)
- 2 teaspoons of baking powder. 1 teaspoon of salt
- 12 teaspoon baking soda. 2 teaspoons baking
- 12 teaspoon salt.
- 12 cup unsalted butter, melted and slightly cooled.
- 2 large eggs, lightly beaten.
- 34 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
- 1 teaspoon vanilla extract. 1 tablespoon vanilla powder.
- 1 teaspoon lemon zest (this adds such a lovely brightness)
For the Filling:
- 1 12 cups fresh blueberries (frozen work too, but don’t thaw them)
- 1 tablespoon gluten-free all-purpose flour (this helps prevent the blueberries from sinking)
For the Glaze:
- 1 cup powdered sugar. 1 teaspoon salt.
- 2-3 tablespoons milk (or lemon juice for an extra zing)?
- 12 teaspoon vanilla extract (optional)
What is the best step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or line with parchment paper for easy removal – that’s what I used). If you’re using a dark pan, reduce the oven temperature by 25 degrees to prevent over-browning.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined – this ensures an even rise.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, buttermilk (or milk mixture), vanilla and salt. Set aside. Lemon zest, and lemon extract. What should be smooth and lump-free?
Step 4: Combine
Pour the wet ingredients into the dry ingredients and gently stir until just combined. How do you avoid overmixing bread? I usually stop mixing when I still see a few streaks of flour.
Step 5: Prepare Filling
In a small bowl, toss the blueberries with 1 tablespoon of gluten-free flour. Set aside. How do I prevent bread from sinking to the bottom of the pan during baking?
Step 6: Layer & Swirl
Gently fold the floured blueberries into the batter. Pour the mixture into a loaf pan. If you want, you can reserve a few blueberries to sprinkle on top for an elegant presentation. I sometimes do a simple swirl with toothpicks for more rustic look!
Step 7: Bake
Bake for 50-60 minutes or until toothpick comes out clean. I start checking for doneness around 50 minutes. If the top is browning too quickly, loosely tent it with foil. I usually have to bake mine for around 60 minutes, but every oven is different!
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, prepare the glaze by whisking together the powdered sugar, milk (or lemon) and salt. What is the best way to make a smooth paste? Once the bread is completely cool, drizzle the glaze over the top. I like to let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Slice and serve! This bread is delicious warm or at room temperature. It’s also great toasted with a little butter. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
What to Serve It With
This Gluten-Free Blueberry Quickbread is fantastic on its own, but here are some ideas to take it to the next level:
For Breakfast: Pair it with a strong cup of coffee or a creamy latte. I love serving it alongside a bowl of Greek yogurt and fresh berries for a more substantial breakfast.
For Brunch: Slice it thinly and arrange it on a platter with other brunch favorites like scrambled eggs, bacon, and fresh fruit. Serve with mimosas for a truly celebratory brunch!
As Dessert: Warm a slice and top it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of warm honey or maple syrup is also divine.
For Cozy Snacks: Enjoy a slice with a cup of hot tea or cocoa on a chilly afternoon. It’s the perfect comfort food! My kids love having it as an after-school snack with a glass of milk.
My family tradition is to bake this for Sunday brunch. We all gather around the table, and there’s never a crumb left! It’s the perfect way to start the day.
Top Tips for Perfecting Your Gluten-Free Blueberry Quickbread
Here are some of my tried-and-true tips for making the perfect Gluten-Free Blueberry Quickbread:
Flour Power: Using a high-quality gluten-free all-purpose flour blend is key. I’ve found that blends containing xanthan gum work best, as they provide structure and prevent the bread from being too crumbly. If your blend doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients.
Mixing Magic: Be careful not to overmix the batter! Overmixing can develop the gluten (even in gluten-free flour), resulting in a tough bread. Mix until just combined, and don’t worry about a few lumps.
Blueberry Bliss: Tossing the blueberries with a tablespoon of gluten-free flour before adding them to the batter is crucial. This prevents them from sinking to the bottom of the bread during baking. I learned this the hard way!
Ingredient Swaps: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk. Let it sit for a few minutes to curdle before using. You can also substitute melted coconut oil for the butter for a dairy-free option.
Baking Brilliance: Every oven is different, so keep an eye on your bread while it’s baking. Start checking for doneness around 50 minutes. If the top is browning too quickly, loosely tent it with foil. I always rotate my pan halfway through baking to ensure even browning.
Glaze Variations: Get creative with the glaze! You can use lemon juice instead of milk for an extra zing, or add a pinch of cinnamon or nutmeg for a warm, cozy flavor. I’ve even made a maple glaze by substituting maple syrup for the milk. So good!
Over the years, I’ve learned that the little details make a big difference. Don’t be afraid to experiment and find what works best for you. Baking should be fun!
Storing and Reheating Tips
Here’s how to keep your Gluten-Free Blueberry Quickbread fresh and delicious:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. To prevent it from drying out, wrap it tightly in plastic wrap or foil before placing it in the container.
Refrigerator Storage: For longer storage, keep the bread in the refrigerator for up to a week. Make sure it’s well wrapped to prevent it from absorbing odors. I find that refrigerating it can make it a bit denser, so I prefer to eat it at room temperature.
Freezer Instructions: To freeze, wrap the bread tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. You can also slice it before freezing for easy access to individual portions.
Glaze Timing Advice: If you’re planning to store the bread for more than a day, it’s best to glaze it just before serving. The glaze can become sticky or dissolve if stored for too long. However, I find the bread delicious even without the glaze if you want to skip it.
Frequently Asked Questions
Final Thoughts
This Gluten-Free Blueberry Quickbread is more than just a recipe – it’s a hug in a loaf! It’s a simple, comforting treat that’s perfect for any occasion. The moist, tender crumb, the burst of juicy blueberries, and that sweet glaze…it’s simply irresistible! And knowing that it’s gluten-free means everyone can enjoy it. If you love this recipe, be sure to check out my Gluten-Free Banana Bread – it’s another family favorite! I truly hope you give this recipe a try. It’s one of those that I make over and over again, and it always brings a smile to everyone’s face. Happy baking, and I can’t wait to hear how yours turns out!
Gluten-Free Blueberry Quickbread
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 cups fresh blueberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
