Gluten Free Blueberry Quickbread | impossibly tender
"This gluten free blueberry quickbread is a tender and rich loaf made tender with sour cream, and packed with blueberries. Crumble topping optional!..."
INGREDIENTS
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4 tablespoons unsalted butter (melted)
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1/2 cup packed light brown sugar
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1/2 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
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1/4 teaspoon xanthan gum ((omit if your blend already contains it))
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1/8 teaspoon kosher salt
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1 3/4 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
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1 teaspoon xanthan gum ((omit if your blend already contains it))
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3/8 cup cornstarch
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1 1/2 teaspoons baking powder
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1/2 teaspoon kosher salt
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6 tablespoons unsalted butter (melted and cooled)
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3/4 cup granulated sugar
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2 eggs (at room temperature)
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1 tablespoon pure vanilla extract
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1 cup sour cream (at room temperature)
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5 ounces blueberries (fresh or frozen (if frozen, do not defrost))
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