Usually, I have this crazy notion that the baked goods I post here should be over the top, drool worthy, confections.
When really, sometimes you just want a nice little loaf. A basic recipe that doesn’t involve sourcing hard to find ingredients, especially those you have to order online, and then wait for delivery.
Nope, this little Blueberry Lemon Quick Bread came together without a trip to the grocery store. Just pantry staples and a few things from the fridge — nice huh?
And, I finally found a use for the dried organic (expensive) blueberries that I purchased months ago. It was just an added bonus, that they don’t need to be dusted with flour before adding to batter so they don’t drop to the bottom of the loaf, and they don’t bleed or stain the batter, just a perfect little berry burst from every one.
I will try to work on some dessert food porn, for another post.
- 2 cups Gluten-free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 3/4 cups organic cane sugar
- 1 tablespoon finely grated lemon zest
- 3 Large eggs
- 1/2 cup whole milk, or almond milk
- 1 teaspoon pure vanilla extract
- 1 cup dried blueberries, or fresh if you can get them
Preheat oven to 350 degrees.
In a medium size bowl mix flour, baking powder and salt.
In a separate bowl, beat the coconut oil, organic cane sugar and lemon zest on medium-high speed. When color lightens, add the eggs one at a time, until each is fully incorporated. Add the milk and vanilla and stir.
Blend in dry ingredients, fold in the blueberries into the batter.
Scrape batter into a prepared loaf pan (I lined mine with parchment paper, but you can use a non-stick spray as well).
Place in the center of a preheated 350 degree oven and bake for 45-55 minutes. Or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and let cool for 5 minutes in pan, then remove from pan and let cool completely on wire rack.