This bread is SO good. It is so moist inside, and has the perfect mixture of blueberry and bright lemon flavors. The glaze on top seeps into the bread and makes it delicious. Top with lemon zest and make sure to share with friends and family. It just so happens to be gluten free, dairy free, and made in just one bowl.
1/3 cups DF buttery spread, melted (I used earth balance vegan butter sticks)
2 eggs, whisked
1 tsp lemon extract
1 tsp vanilla extract
1 1/2 cups GF flour ( I used Pillsbury GF flour blend for this recipe)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp lemon zest, optional extra 1 tsp for topping
1/4 tsp salt
1 cup almond milk
1 cup fresh or frozen blueberries
1 cup powdered sugar
3-4 tbsp lemon juice
Line a bread pan with parchment paper or coat lightly with oil. Preheat the oven to 350 degrees F.
In a large bowl, mix together the DF buttery spread, eggs, lemon and vanilla extracts.
Add in the GF flour, granulated sugar, brown sugar, baking soda, baking powder, lemon zest and salt and mix until fully combined.
Poor in the almond milk and mix until just combined. It is okay if the batter has some lumps in it. Fold in the blueberries.
Poor the batter into the bread pan and bake for 55 minutes to 1 hour.
In the mean time, make the glaze by mixing together the powdered sugar and lemon juice in a small bowl.
Remove the bread from the oven and allow to cool slightly. Drizzle the glaze over a warm piece of bread and enjoy!