This Gluten-Free Lemon Blueberry Bread is zesty, sweet, and moist. It’s topped with a light lemon glaze, and is perfect for a breakfast or healthy dessert! This recipe is gluten free and dairy free!
This post was updated in 2022 to include an improved recipe, steps, photos, tips and tricks.
This healthy blueberry bread recipe is filled with bright lemon, fresh juicy blueberries and topped with an optional lemon glaze. It’s 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!
If you're looking for other gluten free breakfast recipes, try Protein Overnight Oats, Lemon Blueberry Kefir Pancakes or Protein Baked Oats!
Jump to RecipeWhy this recipe works
This recipe is:
- Great for breakfast or a healthy dessert
- Gluten free
- Dairy free
Ingredients
Gluten Free Flour
You will need 1:1 ratio gluten free all purpose flour for this recipe. I like using King Arthur or Bob’s Red Mill gluten free flour. These gluten free flours are usually made from a combination of rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, tapioca starch, and xanthan gum. The 1:1 means you can substitute these flours at the the same ratio you would use a regular all purpose flour.
Maple Syrup
Instead of using sugar for this recipe, I am swapping for real maple syrup to give it a natural sweetness.
Coconut Oil
Coconut oil is usually solid at room temperature, but melts easily in a warm room. If yours is solid, you can melt it for a few seconds in the microwave. Only do this a few seconds at a time, as you don’t want it to be warm.
Oat Milk
You can also substitute for your favorite dairy free milk alternative.
Eggs
You will need 2 large eggs. It is best to use room temperature eggs for this recipe. Pull them out of the refrigerator about 30 minutes before you are ready to cook.
Lemon
You will need 1 lemon for this recipe for its fresh juice and zest.
Blueberries
I like using fresh berries, but you can also use frozen blueberries too! This is a great option for when blueberries are out of season.
Powdered Sugar
There is no added sugar in the bread itself, but the glaze has powdered sugar. You can skip the glaze if you want to further limit the amount of sugar in this recipe.
See the recipe card below for a full list of ingredients and measurements.
Instructions
Preheat the oven to 350ºF and line a loaf pan with parchment paper.
In a large mixing bowl, mix together the dry ingredients: gluten free flour, baking powder, and salt. Remove 1 tablespoon of this flour mixture and set aside.
Next, in a separate medium bowl, whisk together the wet ingredients: maple syrup, coconut oil, oat milk, eggs, vanilla extract, lemon juice, and lemon zest.
In another bowl, toss the cup of blueberries with the tablespoon of reserved flour mixture. This will help prevent the blueberries from sinking to the bottom of the loaf.
Fold the wet ingredients into the dry ingredients and mix together until just combined.
Now, fold the blueberries into the batter.
Pour the mixture into the prepared loaf pan with parchment paper.
Bake the lemon blueberry loaf on the center rack of the oven for 50-60 minutes, or until a toothpick comes out clean. The top should be golden brown.
Let the loaf cool in the pan for about 10 minutes. Then, remove the cooked bread from the loaf pan and let cool on a cooling rack for at least 30-minutes.
Once the gluten free lemon blueberry loaf is completely cooled, whisk together the glaze ingredients until smooth and pour gently over the top of the bread.
Slice into 8-10 even pieces and enjoy!
How to make gluten free lemon blueberry muffins
You can use this same recipe to make lemon blueberry muffins instead of a loaf! Make the batter as directed, then pour into muffin tins lines with cupcake liners. Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
How to Store
Keep leftover blueberry lemon bread tightly in aluminum foil or plastic wrap, or in an airtight container in the fridge or at room temperature. This bread can be kept for up to three days.
Expert Tips
- 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!
- Measure your flour by spooning it into a measuring cup, rather than scooping the flour with the measuring cup. This gives a more accurate measurement!
- Allow the bread to cool completely before adding the glaze. If you add it when the bread is warm, it will absorb into the bread.
- 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
Can I make this lemon blueberry bread with frozen blueberries?
Yes, you can use frozen berries instead of fresh.
What is the best gluten-free flour to use?
I use 1:1 Gluten-Free flour for this gluten free bread recipe. I recommend using Arthur’s Baking One:One Measuring Flour.
Can I freeze this bread?
Yes! Wrap slices in aluminum foil (double-wrapped) and into the freezer. Let thaw before eating.
Related Recipes
- Gluten Free Breakfast Sandwich
- Gluten Free Chicken Meatballs
- Gluten Free Mashed Potatoes
- Gluten Free Dairy Free Snacks for Clean Eating
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
Gluten Free Lemon Blueberry Bread
Ingredients
Lemon Blueberry Bread
- 2 cups gluten free all-purpose flour (1:1 ratio)
- 1 ½ teaspoons baking powder
- ½ teaspoon coarse Kosher salt
- ¾ cup maple syrup
- ¼ cup coconut oil
- ¼ cup oat milk or other non-dairy milk alternative
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 teaspoons lemon zest about 1 lemon
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest about 1 lemon
Instructions
- Preheat the oven to 350ºF.
- Line an 8-inch loaf pan with parchment paper, making sure the parchment extends over the sides.
- In a large bowl, whisk together gluten-free flour, baking powder and salt. In a separate bowl, whisk together maple syrup, coconut oil, and oat milk. Add egg, vanilla extract, and lemon juice and zest. Reserve 1 tablespoon of flour mixture, and pour the wet ingredients into the dry ingredients and whisk together.
- In a small bowl, mix fresh blueberries with the reserve flour mixture until blueberries are fully coated with flour. Fold the floured blueberries into the mixture. NOTE: It’s fine if loose flour is added into the mix.
- Pour the mixture into the prepared loaf pan with parchment paper.
- 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. Then, remove the cooked bread from the loaf pan and let cool on a cooling rack for at least 30-minutes.
- Once completely cooled, whisk together the glaze ingredients until smooth and pour gently over the gluten free loaf.
- Slice into 8-10 even pieces and enjoy!
Notes
- Storage instructions: Keep leftover blueberry lemon bread tightly in aluminum foil or plastic wrap, or in an airtight container in the fridge or at room temperature. This bread can be kept for up to three days.
- 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! Measure your flour by spooning it into a measuring cup, rather than scooping the flour with the measuring cup. This gives a more accurate measurement!
- Allow the bread to cool completely before adding the glaze. If you add it when the bread is warm, it will absorb into the bread.
- 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.
- For muffins: Make the batter as directed, then pour into muffin tins lines with cupcake liners. Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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