Gluten-Free Lemon Blueberry Protein Bread
Enjoy a delicious and healthy gluten-free lemon-blueberry protein bread. This wholesome baked good combines the bright flavor of citrus with sweet berries, providing a significant protein boost for a fulfilling snack or breakfast.
Ingredients
- 1 ½ cups Gluten-free flour blend (with xanthan gum)
- ½ cup Protein powder (vanilla or unflavored)
- ¾ cup Granulated sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 2 large Eggs
- ¼ cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- ½ cup Unsweetened almond milk, or other plant-based milk
- ¼ cup Vegetable oil, or melted coconut oil
- 1 cup Blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan. This ensures your loaf releases easily.
- In a large bowl, whisk together the dry ingredients. This includes the gluten-free flour, protein powder, sugar, leavening agent, and salt.
- In a separate bowl, combine the wet ingredients. This includes the eggs, oil, lemon juice, and lemon zest. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to over-combine the batter.
- Gently fold in the blueberries. Distribute them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan. Spread it evenly.
- Place the pan in the preheated oven. Cook for 50-60 minutes. A toothpick inserted into the center should come out clean.
- Let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your homemade lemon pound cake!
Tried this recipe?Let us know how it was!