Normally, I don’t use recipes from Facebook, but a friend posted one called Lemon Blueberry Bread and I just couldn’t resist. It came from Nell’s Old Fashioned Recipes page, but I couldn’t find a direct link to it.
Lemon Blueberry Bread
Adopted from Nell’s Old Fashioned Recipes
1/3 cup melted butter*
1 cup sugar (used coconut sugar)
3 Tablespoons lemon juice
1 1/2 cups gluten-free flour mixture with xanthan gum (I used Better Batter)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plain full-fat kefir*
2 Tablespoons lemon zest
1 cup fresh or frozen blueberries
1/2 cup walnuts (optional)
2 Tablespoons Lemon juice
1 Tablespoon melted butter*
1 cup confectioners sugar
Pre-heat oven to 350 degrees F. Grease a large loaf pan or 3 miniature pans. Zest the lemons to get the 2 Tablespoons of zest and set aside.
Beat the butter, sugar, lemon juice, and eggs until combined.
Combine in separate bowl the flour, baking powder, and salt. Stir the flour mixture in the wet mixture alternately with the kefir. Fold in lemon zest, blueberries, and walnuts if using. Pour the batter into the loaf pan. Bake for 50-60 minutes or until the top of the loaf is lightly brown.
Mix all the ingredients together. Drizzle over slightly cooled bread.
*I almost used coconut oil and I think either coconut oil or earth balance would be a good substitute for the butter. I used kefir because it seems to give an extra lift to gluten-free baked goods. If you can’t have it I would suggest a 50/50 mixture of almond milk and coconut milk. Sometimes just almond milk will give a grey color to baked goods.