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Gluten-free blueberry bread loaf with fresh blueberries

Gluten Free Blueberry Bread

This Gluten Free Blueberry Bread is a simple, moist treat packed with juicy blueberries, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 4 tablespoons unsalted butter (melted) for the batter
  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose gluten-free flour blend
  • 1/4 teaspoon xanthan gum omit if your blend already contains it
  • 1/8 teaspoon kosher salt
  • 1 3/4 cups all-purpose gluten-free flour blend
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 3/8 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter (melted and cooled) for the batter
  • 3/4 cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream (at room temperature)
  • 5 ounces blueberries (fresh or frozen; don’t defrost if frozen)
Topping
  • some flour, butter, and sugar to make a delicious topping

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set aside.
  2. Mix some flour, butter, and sugar together to make a delicious topping.
Baking
  1. For the bread, combine the wet and dry ingredients until well mixed.
  2. Gently fold in the blueberries—don’t mash them! We want those juicy pops of flavor.
  3. Pour the mixture into the prepared loaf pan and bake for about an hour until a toothpick inserted in the center comes out clean.

Notes

Serve your freshly baked loaf warm, with a pat of butter or dusted with powdered sugar. Store in the fridge for about a week or freeze for up to three months.