Blueberry Tea Bread

Serves: 9
Total Calories: 2,361


2 tablespoons GF Featherlight Mix
1 1/2 cups frozen blueberries
2 1/2 cups GF Featherlight Mix
teaspoon xanthan gum
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 teaspoons lemon juice
2/3 cup milk

1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons margarine
1/2 cup quinoa flakes, or certified gluten free oats


Preheat oven to 350°F. Grease an 8 x 8-inch pan.

In a small bowl, toss together blueberries and 2 tablespoons Featherlight mix. (This will help keep the blueberries from sticking together.) Set aside.

In a separate bowl, combine 2 1/2 cups Featherlight mix, xanthan gum, baking powder, cinnamon, and salt.

In a large mixing bowl, cream butter, sugar, vanilla, eggs, and lemon juice until light and fluffy. At low speed, alternately beat flour mixture and milk into the creamed mixture beginning and ending with the flour. Fold blueberry mixture into the batter. Pour batter into prepared pan.

Combine all topping ingredients, cutting in the margarine. Sprinkle the topping onto the batter.

Bake for 45 minutes or until a knife inserted in the middle comes out clean. Serve with whipped cream or ice cream.

Nutritional Facts:

Serves: 9
Total Calories: 2,361
Calories from Fat: 107

This Blueberry Tea Bread recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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