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Zesty, sweet and swirled with fresh blueberries and a blueberry lemon jam. This gluten free blueberry lemon bread topped with a light lemon glaze is the perfect healthy dessert or breakfast. This dessert bread is gluten free.
Filled with bright lemon, fresh blueberries and swirled with blueberry lemon jam. This bread is the perfect year-long treat. It’s a light, healthy dessert that packs a delicious flavor. This bread is the PERFECT balance of sweet and citrusy! It's a crowd-pleaser!
This lemon blueberry loaf is one of Elise Tries to Cook's OG recipes from 2018! The problem is that when I remade it in 2021, it was not nearly as good as I originally thought! It took me weeks of refining over and over to make sure the recipe was right. (I'll tell ya, I'm about DONE with blueberries and lemons!)
That's because if you know one thing about me, it’s that I’m not a baking person. I won't lie and say it comes easy for me. I have no confidence in baking. I'm also impatient and don't like measuring anything.
I get nervous baking because I feel like the sugar and flour smell the fear seeping through my bones! So, long story short - this recipe, I promise, is easy for even the lowest confident of bakers!
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Ingredients & Substitutions
- 1:1 Gluten-Free Flour
- Coconut Sugar - Substitute for monk fruit sweetener.
- Blueberry Jam - I love to swirl blueberry jam on top of this bread. It gives the bread this gorgeous marbling effect, like unicorn bread! Use blueberry jam or blueberry lemon jam. You may also try any flavored jam you’d like! For a refined sugar free blueberry jam, I recommend St. Dalfour.
- Oat Milk - Substitute for your favorite dairy-free milk.
- Fresh Blueberries - Adding fresh blueberries AND a blueberry jam make this bread extra fruity! You can substitute for frozen blueberries.
- Fresh Lemons - Fresh juice and lemon zest help bring the lemon flavor out in this lemon bread recipe. I prefer this over lemon extract.
- Egg - Not using egg makes this recipe turn gooey, tough and chewy.
- Baking Powder
What is coconut sugar?
Coconut sugar (or coconut palm sugar) is made from coconut palm sap. It looks similar to raw sugar or granulated sugar!
Coconut sugar is typically regarded as healthier than refined sugars because it retains nutrients from the coconut palm.
How To Swirl Jam in the Bread (Step-By-Step Photos)
This healthy lemon blueberry bread is also gluten free. The recipe uses coconut sugar instead of refined sugars to sweeten the batter.
TIP! While a blueberry jam swirl isn't necessary, it adds extra sweetness and a beautiful look!
Best Lemon Glaze for Bread
This fresh lemon glaze is simple but adds a great zest to this bread recipe. Only three ingredients that are drizzled over. While optional, this glaze adds a sweetness and extra lemon flavor! I highly suggest it (and sneak a few spoons to “taste test”!).
STEP ONE: Mix together powdered sugar, fresh lemon juice and fresh lemon zest.
STEP TWO: Pour lemon glaze onto the cooled blueberry bread.
STEP THREE: Enjoy!
Tips & Tricks for this loaf
Make the Glaze!
While optional, the glaze really takes this bread over the top! The lemon zest adds an extra sweetness and lemon flavor!
If you’re not into making a fresh lemon glaze, you can also use vanilla greek yogurt or drizzle with maple syrup.
Parchment Paper
Make sure the parchment paper extends past the sides of your loaf pan. This will help make it easier to get the bread out once cooked!
Let the Bread Cool
Let the blueberry bread cool prior to drizzling the glaze over it. This will help make sure the glaze sticks and looks its prettiest!
Toothpick Test
Doing a toothpick test helps make sure your lemon blueberry loaf is done. Because each oven is different, typically baked goods have a range of cooking times. When doing the toothpick test for this lemon blueberry bread recipe, be careful. It may come out wet still if you stick it directly through a blueberry.
Frequently Asked Questions
Yes, you can use frozen berries instead of fresh.
Keep leftover blueberry lemon bread either tightly in aluminum foil or in an airtight container in the fridge or at room temperature. This bread can be kept for up to three days.
I use 1:1 Gluten-Free flour for this gluten free bread recipe. I recommend using Arthur’s Baking One:One Measuring Flour.
Absolutely! I highly recommend trying oranges or blood oranges instead!
While I haven’t tried it to confirm, you can substitute strawberries, blueberries or blackberries.
Yes! Wrap slices in aluminum foil (double-wrapped) and into the freezer. Let thaw before eating.
More healthy, light desserts you may like:
📖 Recipe
Lemon Blueberry Bread with Lemon Glaze
Equipment
- Loaf Pan
Ingredients
- 2 Cups Gluten-Free Flour Measure:Measure or 1:1
- 2 TSP Baking Powder
- ½ Cup Coconut Sugar
- 1 ¾ Cups Oat Milk
- 1 Large Egg
- 1 TSP Vanilla Extract
- 1 TBSP Fresh Lemon Juice about ½ lemon
- 3 TBSP Blueberry Jam
Fresh Blueberries
- 1 Cup Blueberries
- 1 TBSP Gluten-Free Flour
Lemon Glaze (Optional)
- 1 Cup Powdered Sugar
- 2 TBSP Fresh Lemon Juice
- 1 Lemon zested
Instructions
- Preheat the oven to 400ºF.
- Line a 1 LB loaf tin with parchment paper, making sure the parchment extends over the sides.
- In a large bowl, mix the 2 cups gluten-free flour with the baking powder and coconut sugar.
- In a separate bowl, add oat milk, egg, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk together.
- In a small bowl, mix fresh blueberries and 1 TBSP gluten-free flour together until blueberries are fully coated with flour.
- Pour the floured blueberries into the mixed wet and dry ingredients. It’s fine if loose flour is added into the mix.
- Gently fold in the fresh blueberries, until they are fully incorporated into the mix.
- Pour the lemon blueberry bread mix into the prepared loaf pan with parchment paper.
- Add the blueberry jam on top of the mix in the loaf pan. Place a knife straight down into the bread mix and gently move it around for a marbling effect. Do this until all clumps of jam are spread out and marbled.
- Place the cake into the oven in the middle rack and bake for 50-60 minutes or until a toothpick comes out clean. (When doing the toothpick test, be careful. It may come out wet still if you stick it directly through a blueberry.)
- Let cool in the loaf pan for 10-minutes.
- After 10-minutes, remove the cooked bread from the loaf pan and let cool on a cooling rack for at least 30-minutes.
Lemon Glaze (Optional)
- Mix all glaze ingredients together in a small bowl. (Make sure to zest lemon prior to juicing it)
- Pour slowly over the center of the baked and cooled lemon blueberry bread.
- Allow the blueberry loaf and lemon glaze to cool for 5-minutes prior to slicing.
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