Gluten Free Lemon Blueberry bread

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan with gluten-free flour.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
1 1/2 cups gluten-free all-purpose flour blend, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
1/2 cup unsalted butter, 3/4 cup granulated sugar
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
2 large eggs, 1 tsp vanilla extract
Mix in the Greek yogurt, lemon zest, and lemon juice until well combined.
1/2 cup plain Greek yogurt, zest of 2 lemons, juice of 1 lemon
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Gently fold in the flour-coated blueberries until evenly distributed.
1 cup fresh blueberries
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
1 cup powdered sugar, 2-3 tbsp fresh lemon juice
Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.

@cookinglikekate
gluten free blueberry lemon bread - full recipe at cookinglikekate.com
♬ Summer Vibes - GRLN

Room Temperature Ingredients: Ensure all ingredients, especially eggs and Greek yogurt, are at room temperature for smoother mixing and better texture.
Flour Coating for Blueberries: Toss blueberries in gluten-free flour before folding them into the batter to prevent sinking.
Avoid Overmixing: Mix the batter just until the ingredients are combined to keep the bread tender and prevent it from becoming dense.
Accurate Measurements: Use precise measurements for baking powder and baking soda to avoid the loaf sinking in the middle.
Doneness Test: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps maintain its structure.