Gluten-Free Lemon Blueberry Bread Recipe

If you’re looking for a delicious and easy recipe for Gluten-Free Lemon Blueberry Bread, you’ve come to the right place! This loaf is packed with zesty lemon flavor and bursts of juicy blueberries, making it the perfect treat for breakfast, dessert, or even an afternoon snack.

Not only is it gluten-free, but it’s also moist, tender, and irresistibly flavorful. Whether you’re gluten-sensitive or just love a good lemon-blueberry combination, this recipe will quickly become a favorite in your kitchen!

HOW DO I MAKE MY GLUTEN-FREE BLUEBERRY LEMON BREAD?

1. Preheat the oven to 325℉.

2. Apply nonstick spray to a 9×5 loaf pan and then cover it with parchment paper. Set aside.

3. Whisk flour, cornstarch, baking powder, baking soda, salt, granulated sugar, brown sugar, and lemon zest in a large mixing bowl until it’s all evenly distributed.

4. Mix the blueberries and flour mixture in a small bowl and leave aside.

5. Then whisk together oil, yogurt, milk, lemon juice, eggs, and vanilla in a separate medium mixing bowl until smooth.

6. Gently mix the wet and dry ingredients with a wooden spoon or rubber spatula until they are combined. Fold in the blueberries.

7. Pour the batter into a prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean.

8. Remove from oven and allow to cool for 10 to 15 minutes before transferring to a wire rack to cool completely.

9. Once the bread has cooled, whisk together the confectioners’ sugar lemon juice in a small bowl.

10. Drizzle glaze over the top of the bread.

11. Slice and enjoy!

Ingredients Needed:

• 1 3/4 cup Bob’s Red Mill 1:1 gluten-free baking flour
• 4 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• Zest one lemon
• 1/3 cup neutral oil of choice
• 1/2 cup plain yogurt
• 1/4 cup milk of choice
• 3 Tbsp lemon juice, freshly squeezed
• 2 eggs
• 1 tsp gluten-free vanilla extract
• 1 cup fresh blueberries

Lemon Glaze:

• 3/4 cup confectioners’ sugar
• 2 Tbsp freshly squeezed lemon juice

Step-By-Step Instructions:

1. Preheat the oven to 325℉.
2. Apply nonstick spray to a 9×5 loaf pan and then cover it with parchment paper. Set aside.
3. Whisk flour, cornstarch, baking powder, baking soda, salt, granulated sugar, brown sugar, and lemon zest in a large mixing bowl until it’s all evenly distributed.
4. Mix the blueberries and flour mixture in a small bowl and leave aside.
5. Then whisk together oil, yogurt, milk, lemon juice, eggs, and vanilla in a separate medium mixing bowl until smooth.
6. Gently mix the wet and dry ingredients with a wooden spoon or rubber spatula until they are combined. Fold in the blueberries.
7. Pour the batter into a prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
8. Remove from oven and allow to cool for 10 to 15 minutes before transferring to a wire rack to cool completely.
9. Once the bread has cooled, whisk together the confectioners’ sugar lemon juice in a small bowl.
10. Drizzle glaze over the top of the bread.
11. Slice and enjoy!

Check out my other Gluten Free Bread Recipes:

1. How to Make Perfect Gluten-Free Sandwich Bread
2. Gluten-Free Bread Recipe
3. How To Make Perfect Gluten-Free Sourdough Bread
4. Gluten-Free Banana Bread Recipe