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A loaf of gluten free lemon blueberry bread with a slice missing.
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5 from 1 vote

Gluten Free Lemon Blueberry Bread

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!
Prep Time20 minutes
Cook Time1 hour
Cool time40 minutes
Total Time2 hours
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry, gluten free, gluten free bread, gluten free breakfast, lemon
Servings: 8 servings
Calories: 334kcal

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

Calories: 334kcal | Carbohydrates: 62g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 247mg | Potassium: 113mg | Fiber: 4g | Sugar: 37g | Vitamin A: 86IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 2mg