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Gluten Free Dairy Free Lemon Blueberry Yogurt Bread

<p>Filled with plump blueberries and topped with a tangy lemon glaze, Gluten Free Dairy Free Lemon Blueberry Yogurt Bread is a fun delicious start to your holiday.</p>
8 Servings Recipe By

Ingredients

  • 1 1/2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Xanthan Gum
  • 1/2 teaspoons Salt
  • 1 cup Yogurt, Dairy Free
  • 1 cup Sugar
  • 4 individual Egg
  • 4 tablespoons zest Lemon
  • 1/2 teaspoons Vanilla Extract
  • 1/3 cups Vegetable Oil
  • 1 1/2 cups Blueberries
  • 1 tablespoon Cornstarch
  • 1 cup Powdered Sugar
  • 2 1/2 tablespoons Lemon Juice

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of loaf
  • 423 Calories
  • 14g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 113mg Cholesterol
  • 298mg Sodium
  • 71g Total Carb
  • 1g Fiber
  • 45g Total Sugars (Includes 41g Added Sugars)
  • 7g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
  2. In a bowl, whisk together gluten free flour, baking powder, xanthan gum and salt; set aside.
  3. In another bowl, whisk together the dairy free yogurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. In a separate bowl, mix the blueberries with cornstarch, and fold them into batter.
  6. Pour the batter into the prepared pan(s) and bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  8. To make the lemon glaze, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable.
  9. Pour the lemon glaze over the top of the loaf and let it drip down the sides.
  10. Let the lemon glaze harden, about 15 minutes, before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
  2. In a bowl, whisk together gluten free flour, baking powder, xanthan gum and salt; set aside.
  3. In another bowl, whisk together the dairy free yogurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. In a separate bowl, mix the blueberries with cornstarch, and fold them into batter.
  6. Pour the batter into the prepared pan(s) and bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  8. To make the lemon glaze, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable.
  9. Pour the lemon glaze over the top of the loaf and let it drip down the sides.
  10. Let the lemon glaze harden, about 15 minutes.
  11. After bread is cooled, wrap well and place in gallon bags. Remove as much air as possible, seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Eat at room temperature or reheat if desired.

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