The Best Gluten Free Blueberry Bread – Easy!
This Gluten-Free Blueberry Bread is moist, delicious, and brimming with sweet, fresh blueberries. This easy recipe is a no-fail gluten-free loaf cake your whole family can enjoy! We love eating it warm with a pat of butter or cream cheese. It’s also perfect for breakfast!
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 60 Minutes
- Yield: 8-10 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour (scoop and level)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 3/4 cup Granulated White Sugar
- 8 Tablespoons Butter – Melted and cooled
- 1/2 cup low-fat Sour Cream (We used Daisy)
- 3 Large Eggs
- 1 1/2 Teaspoons Pure Vanilla Extract
- 1 and 1/2 Cups sweet fresh Blueberries
Instructions
- Pre-heat Oven to 350 degrees F.
- Melt butter over low heat and set aside to come to room temperature.
- Whisk Flour, baking powder, and salt together until well combined.
- Mix sugar, melted butter, whisked eggs, sour cream, and vanilla in a separate bowl until thoroughly combined.
- Add dry ingredients to wet ingredients and mix until combined.
- Add blueberries and mix until evenly distributed.
- Cover the batter and let sit at room temperature for 15 minutes.
- Pour batter into a buttered loaf pan
- Place in preheated 350-degree oven in middle rack
- Bake for 50 minutes. Remove from oven when toothpick test is clean. Every oven is different, so watch carefully at 45 minutes.
- Let blueberry bread rest until it is at room temperature. Carefully slide a knife around the edge of the bread, turning it over onto a cutting board. Slice and enjoy!
Notes
- This recipe works best with fresh sweet blueberries
- You can also use King Arthur Gluten-Free Flour for this recipe
- You can also substitute full fat yogurt or coconut yogurt for the sour cream.