Lemon Blueberry Bread

This bread is made with fresh blueberries and lemons and is gluten free, but you’d never know! It is CRAZY moist because of a secret ingredient. I stumbled upon this gluten free baking trick by accident. I had opened up a can of full fat coconut milk for a different recipe and didn’t use it all and I didn’t want it to go to waste. So a few days later I was baking this lemon blueberry bread and decided to use the coconut milk as the “dairy” in the recipe and I was shocked at the result!

The coconut milk makes the bread crazy moist and rich. I made this gluten free so that I could eat it, but my gluten eating family also loved it and it only lasted about two days!

1/2 cup butter, softened
1/2 cup oil (I used avocado oil)
1-1/2 cups sugar
1 tsp vanilla
Zest of 2 lemons
1/2 cup fresh lemon juice
3 cups gluten free all purpose flour (my favorites are Pamela’s and King Arthur Measure for Measure)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup coconut milk (the full fat coconut milk you get in a can. This is a GAME CHANGER!)
1-1/2 cup fresh blueberries

Preheat oven to 350. Mix together the butter, oil, and sugar. Add in the eggs, vanilla, lemon zest, and lemon juice. Stir to combine. Add in all the dry ingredients. Stir to combine. Mix in the coconut milk and stir to combine. Lastly, add in the blueberries. Gently fold them into the batter (be careful not to crush them!).

This makes a pretty big batch of batter, so I made one lemon blueberry loaf and 6 muffins. Bake the muffins for 16-18 minutes and the loaf for 55-65 minutes (don’t forget to spray the on with cooking spray.)

After the bread has cooled, remove from the pan and top with glaze. For the glaze I mixed 1 Tbsp of milk, 1 Tbsp of lemon juice, the zest from half a lemon, and 3/4 cups powdered sugar.