I don’t know about you but I don’t know why baking breads that don’t use yeast are called “quick breads.” I mean I understand that without the yeast it obviously doesn’t take as long to make and bake as a yeasted bread but still – it takes an hour to bake a bread! I mean when I think quick, I want it out of the oven within 30 minutes. Maybe that’s half a recipe. Hmm. Anyway, this vegan and gluten-free Lemon Blueberry Yogurt Bread is a quick bread and is totally worth the hour baking time.
I have been wanting to make some lemon blueberry bread for a while, but by not living anywhere near a Dollar Tree where you can get bags of frozen berries for a buck I have been putting it off. But, a store semi-close to me had a frozen fruit sale so – I got the blueberries. Mmm, this bread turned out so good. Not too sweet, with juicy berries and just a little tart. Again with my gluten-free baking making things not turn out just right, but goodness so good. The top didn’t have that wonderful white or wheaty flour break at the top (it’s just a tad bit hard) but the inside? So. Moist! Gosh. I don’t know about you but gluten-free substitutions are the hardest things in the entire world to figure out! I Googled to get the right answer on how to do it – ’cause Google always finds the right answer for you. So I found this site with substitution ideas and will be going back over and over to remember how to! I don’t have the funds to buy the expensive stuff (xanthum gum) but the site said I could substitute brown rice flour which was on sale at the store and I had a $1 off coupon. Yup. Got the rice flour and it all worked out. Obviously for the best.
Start by setting the oven at 350 degrees and getting the parchment into your bread pan. Next in a big bowl mix flours, cornstarch, baking powder and soda, and Splenda. After mixing make a well in the middle then add applesauce, extract, yogurt, mixed Veggs, and zested and juiced lemons. Mix until combined then dump blueberries in a bowl then add a couple teaspoons flour to the berries and mix until they are coated. Fold the berries into the batter with a spatula then dump into the parch lined bread pan. Bake for 45 minutes then lower the temp to 325 and bake 20 more minutes. Take out and let cool 10 minutes then take out of pan by paper and peel off paper. Let cool then cut with a sharp knife. Enjoy!
1 3/4 C Bobs Red Mill Gluten-Free All-Purpose Flour
1 Tsp Bobs Red Mill Brown Rice Flour
6 Tbsp Cornstarch
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Splenda
2 Tsp Vanilla Extract
1/3 C Unsweetened Applesauce
1 Cntr So Delicious Dairy Free Vanilla Coconut Milk Yogurt
2 The Vegg w/water
4 Lemons, zested and juiced
8 oz Frozen Blueberries, sprinkled with 2 tsp gf flour
1. Set oven to 350 degrees. Place parchment paper in a bread pan.
2. In a large bowl mix flours, cornstarch, baking powder and soda, and Splenda and mix. Make a well in the middle.
3. Add Veggs, extract, applesauce, yogurt, zested and juiced lemons, and mix.
4. Sprinkle blueberries with flour then gently fold into batter with a spatula.
5. Gently dump batter into parchment lined pan and spread out to fill the pan.
6. Bake for 45 minutes.
7. Lower temp to 325 degrees and bake for 20 more minutes or until toothpick comes out clean.
8. Take out of oven and let sit in pan 10 minutes then take out of pan and place on cooling wrack.