Citrus Blueberry Sweet Bread

Lemon zest and blueberries are a perfect match for this Citrus Blueberry Sweet Bread.  The texture is in between a muffin and a poundcake. Try it with any frozen berries to change up your breakfast rotation.


2 cups Lorraine’s Gluten-Free All Purpose Flour

1.5 tsp baking soda

1/2 tsp salt

1/2 cup sugar

2 eggs

1/3 cup vegetable oil

1 cup +2 Tbs sour cream

1 tsp vanilla extract

1 1/2 cup frozen or fresh blueberries


Citrus Glaze:

Juice and zest of 1 lemon

1 cup powdered sugar

1 tsp vanilla extract

Oven Temperature:

Preheat oven to 350ºF

Bake Time:

25-30 min until a wooden stick inserted in the center is dry

Spray a 9X5 inch loaf pan with cooking spray and set aside. Combine sugar, eggs, oil and sour cream and vanilla extract in a bowl and mix using a stand or hand mixer. Add dry ingredients and mix with a rubber spatula until just combined. Gently fold through the blueberries and spoon mixture into bread pan.  The batter will be thick. Bake until a wooden stick inserted in the center comes out dry. To make the glaze, whisk powdered sugar, lemon juice, vanilla extract and zest until smooth and set aside. Let bread cool for 10 min before drizzling on top.

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