How to Make the Best Gluten-Free Blueberry Quickbread Loaf: 7 Tips
This gluten-free blueberry quickbread loaf is moist, tender, and bursting with fresh blueberries. It's perfect for breakfast, brunch, or a sweet treat any time of day.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 5 minutes
Ingredients
Main Ingredients
- 1.75 cups Gluten-Free All-Purpose Flour Blend I use a blend with xanthan gum already added.
- 0.75 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Milk Any kind will work.
- 0.33 cup Vegetable Oil Or melted coconut oil.
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Blueberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, let the quickbread cool completely before slicing and serving. Store in an airtight container at room temperature for up to 3 days.