Gluten-Free Lemon Blueberry Bread

Instructions

1. Preheat & Prepare Pans:
   Preheat oven to 375 °F (190 °C). Line a standard loaf pan and a mini-loaf pan with parchment paper or grease well.

2. Mix Dry Ingredients:
   Whisk together flour, baking powder, and salt in a large bowl.

3. Mix Wet Ingredients:
   In another bowl, whisk sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, and vanilla until combined.

4. Combine & Add Blueberries:
   Pour wet mixture into dry and stir until just combined. Fold in blueberries gently.

5. Rest the Batter:
   Cover and rest at room temperature for ~20 minutes (not more than 30).

6. Fill Pans & Top:
   Spoon batter into prepared pans. Top with extra blueberries and sprinkle turbinado sugar.

7. Bake:

   • Mini-loaf: Bake 25 minutes, cover with foil, then bake another 10 minutes or until toothpick comes out clean.

   • Large loaf: Bake 45-50 minutes, cover with foil, then bake another 10 minutes until center is cooked.

8. Cool & Slice:
   Cool in pans for 30 minutes, then transfer to a wire rack. Slice once fully cooled.

Storage Tips

• Room Temperature: Store airtight for 2-3 days.

• Refrigeration: Keep in the fridge if your kitchen is warm (slightly dries the crumb).

• Freezing: Slice, then freeze in portions. Thaw at room temperature or gently warm.

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