Blueberry-Lemon Quick Bread

Blueberry-Lemon Quick Bread

Source: Pulse Canada Photos by Brian Gould

Yield: Makes 12 servings

Nutrition (1 slice (72g))

Calories 234 ;
Protein 4 g;
Fat 11 g;
Carbohydrates 31 g;
Sodium 259 mg;
Saturated Fat 1 g;
Potassium 68 mg;
Fibre 2 g;
3/4 cyellow pea flour*175 mL
3/4 cbrown rice flour blend*175 mL
3/4 csugar, plus 1 tbsp for topping175 mL, 15mL
1 tbspbaking powder15 mL
1 tspxanthan gum5 mL
3/4 tsptable salt4 mL
1 cmilk of choice, room temperature250 mL
1/2 ccanola oil125 mL
1 tspvanilla5 mL
2large eggs, room temperature2
3 tsplemon zest, divided15 mL
1 cfresh or frozen blueberries250 mL
1/2 csliced almonds, plus 1 tbsp for topping (optional)125 mL, 15 mL


The pea flour can be replaced with white bean flour, or other flours.*

Brown rice flour blend *

1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.

1 Place rack in middle of oven. Preheat oven to 375ºF (190ºC). Generously grease an 8×4-inch nonstick metal loaf pan.

2. In a medium mixing bowl, whisk together the yellow pea flour, rice flour blend, ¾ cup sugar, baking powder, xanthan gum and salt until well blended. With electric mixer on low speed, beat in milk, oil, vanilla, eggs and 2 tsp (10 ml) zest until batter thickens slightly, about 30 seconds. Mix in blueberries and almonds (if desired).

3. Spread batter evenly in pan. Combine remaining sugar, lemon zest and almonds (if desired) and press on top of bread. Let stand for 10 minutes.

4. Bake until loaf browns and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Lay a sheet of foil over loaf after first 20 to 30 minutes to prevent over-browning. Cool bread in pan on wire rack for 10 minutes, then remove bread from pan and cool completely on the wire rack.