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Lemon Blueberry Bread slices with fresh blueberries on the side
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Lemon Blueberry Bread with Lemon Glaze

Zesty, sweet and swirled with fresh blueberries and a blueberry lemon jam. This blueberry lemon bread topped with a light lemon glaze is the perfect healthy dessert or breakfast. This dessert bread is gluten free.
Prep Time15 minutes
Cook Time1 hour
1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, bread, gluten free bread, lemon blueberry bread, lemon glaze
Servings: 8 people
Calories: 267kcal

Equipment

Ingredients

  • 2 Cups Gluten-Free Flour Measure:Measure or 1:1
  • 2 teaspoon Baking Powder
  • ½ Cup Coconut Sugar
  • 1 ¾ Cups Oat Milk
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Fresh Lemon Juice about ½ lemon
  • 3 tablespoon Blueberry Jam

Fresh Blueberries

Lemon Glaze (Optional)

  • 1 Cup Powdered Sugar
  • 2 tablespoon 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 tablespoon 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.

Notes

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 blueberry bread cool prior to drizzling the glaze over it. This will help make sure the glaze sticks and looks its prettiest!
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.
If you’re not into making a fresh lemon glaze, you can also use vanilla greek yogurt or drizzle with maple syrup.
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.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 61g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 161mg | Potassium: 75mg | Fiber: 4g | Sugar: 32g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 2mg