This is the result of another one of my pinterest finds. My friend, Allison, posted it and I knew immediately I must convert this to GF.  I’m not usually a big fan of lemon, but when combined with blueberry it piqued my interest.  This is one of those items that is multifunctional – breakfast, snack, dessert.

Preheat oven to 350°
Prepare loaf pan.  Lightly spray with cooking spray and sprinkle sugar on the bottom and sides, if you want.  I use a coarse Turbindado sugar for this.

1 1/2 cups GF Healthy Flour Blend
1/2 teaspoon xanthan IF not in your flour blend
1 Tablespoon baking powder
1/2 teaspoon salt

3/4 cup kefir
1 cup sucanat OR 3/4 cup sugar
3 eggs
zest of 2 lemons
1 teaspoon vanilla
1/2 cup light olive oil OR other oil

1 1/2 cups blueberries (I used frozen straight from the freezer)
1 Tablespoon GF Flour

Lemon Simple Syrup:
 1/4 cup lemon juice
1/4 cup white sugar

Lemon Glaze:
1 cup powdered sugar
2-3 Tablespoons lemon juice

In a large mixing bowl mix kefir, sugar, eggs, zest, vanilla and oil together.
In a separate bowl whisk dry ingredients: flour, baking powder, salt, xanthan IF not in flour.
Add dry ingredients to wet and beat until the color
lightens slightly, about 2-3 minutes. 
In a separate bowl combine berries and 1 T. flour, stir to coat berries with flour.  This should help them not all sink to bottom.  I should because, in my experience, it doesn’t always work.  Once coated gently fold blueberries into batter.
Pour into prepared loaf pan. The batter is a little thin.
Bake at 350° for 50-60 minutes.  Check after 50 minutes.  A toothpick should come out clean or maybe a few tiny crumbs.  If not done bake at 3-5 minute intervals until done.

Syrup:  While the bread bakes make your syrup.  Combine lemon juice and sugar in a small saucepan.  Cook over med-high heat until sugar is dissolved completely.  Let boil 1 minute.

Once the bread is out of the oven use a toothpick or long pick to poke holes in the loaf along top and sides.  Then brush the lemon syrup on the HOT loaf of bread.  Brush one the top and sides of loaf and let sit for a couple of minutes to soak in  and then repeat until syrup is gone.  Let loaf cool completely.

Once loaf is cooled make the glaze.  Combine powdered sugar and 2 Tablespoons of lemon juice.  Stir until smooth and no lumps.  You want a thick but pourable glaze.  If it’s too thick add a little more lemon juice.  Pour glaze over loaf letting it run down sides.

2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!

Shared the recipe over at:”” “=””>