2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
⅔cup (150g)Greek yogurtroom temperature
1 ½cup (222g)gluten free flour flour blend
2teaspoonsbaking powder
¼teaspoonsalt
1cup (170g)blueberriesfrozen or fresh; coated in ½ tablespoon flour
Instructions
Preheat oven to 350°F. Grease a 9x5 pan and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add in the lemon juice, egg replacer, and yogurt and mix until combined. Stir in the flour, baking powder, and salt until just combined. Gently fold in the blueberries.
Transfer the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool 5-10 minutes before removing from pan.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Toss the berries in a bit of flour to coat them and prevent them from sinking to the bottom of the loaf.