gluten free lemon blueberry sweet bread

WET

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt (plain, full-fat or 2%)
1/2 cup lemon juice
1 tablespoon lemon zest

DRY

1 cup (120g) almond flour
2/3 cup (110g) tapioca flour
1/2 cup oat flour
1/4 cup (20g) brown rice flour
2 teaspoons baking powder

1/2 tsp xanthan gum
1/2 teaspoon kosher salt
1 teaspoon cinnamon

1 cup blueberries 

Preheat the oven to 350°F (175°C).

 

Grease a 9x5-inch loaf pan and line it with parchment paper.

Cream Butter & Sugar:

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add Wet Ingredients:
Beat in the eggs, vanilla, Greek yogurt, lemon juice, and lemon zest until smooth.

Mix Dry Ingredients:
In a separate bowl, whisk together almond flour, tapioca flour, oat flour, brown rice flour, baking powder, salt, and cinnamon.

Combine Wet & Dry:

 

Gradually add the dry ingredients into the wet mixture, stirring until just combined.

Fold in Blueberries:

Gently fold in the blueberries, ensuring they are evenly distributed.

Bake:

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.