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!
Step-By-Step Instructions for Gluten Free Lemon Blueberry 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 for Gluten Free Lemon Blueberry Bread:
- 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
Recipe Tips & FAQs
Use fresh ingredients for the best flavor. Fresh blueberries and freshly squeezed lemon juice make all the difference in this recipe. While bottled lemon juice works in some cases, nothing beats the brightness of real lemons here.
Zest before you juice. Always zest your lemon before cutting and juicing it, it’s much easier that way!
Maximize your lemon juice. Roll the lemon firmly under your palm on the counter before juicing. This helps release more juice.
Check your gluten-free flour. Make sure your blend includes xanthan gum. If it doesn’t, add about ½ teaspoon to help with texture. Bob’s Red Mill 1-to-1 Baking Flour is my go-to for gluten-free recipes; it delivers great texture and consistent results
Cool completely before glazing. Make sure the bread is completely cool before glazing, or the glaze won’t stick properly. For easier cleanup, place the bread on a wire rack over a sheet pan before glazing.
Can I use frozen blueberries?
Yes! Just toss them in a little gluten-free flour before adding to the batter; this helps prevent them from sinking. Don’t thaw them first or they’ll bleed into the batter.
Can I use bottled lemon juice?
For the brightest flavor, fresh lemon juice is your best bet. Bottled juice works in a pinch, but fresh juice (and zest) adds brightness you don’t want to miss.
What gluten-free flour works best?
A quality 1-to-1 gluten-free baking flour works great. I prefer Bob’s Red Mill 1-to-1 Baking Flour for consistent results. Make sure your blend contains xanthan gum, or add ½ teaspoon if it doesn’t.
Why did my glaze run off the bread?
The glaze needs a cool surface to set. Be sure the bread is completely cooled before adding it, or the glaze will slide right off.
How should I store this bread?
Keep it in an airtight container, 2 days on the counter, up to 5 in the fridge. You can also freeze slices to enjoy later. For longer storage, freeze individual slices.
Can I make this dairy-free too?
Yes! Just substitute your favorite plant-based milk and butter alternatives. Choose neutral flavors for best results.
Check out my other Gluten Free Bread Recipes:
- How to Make Perfect Gluten-Free Sandwich Bread
- Gluten-Free Bread Recipe
- How To Make Perfect Gluten-Free Sourdough Bread
- Gluten-Free Banana Bread Recipe
For more gluten-free recipes, follow me on Pinterest.
Gluten-Free Lemon Blueberry Bread Recipe
Enjoy this moist, zesty Gluten-Free Lemon Blueberry Bread! Packed with fresh blueberries and a burst of lemon flavor, it's perfect for any occasion.
Ingredients
- 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
Instructions
- Preheat the oven to 325℉.
- Apply nonstick spray to a 9x5 loaf pan and then cover it with parchment paper. Set aside.
- 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.
- Mix the blueberries and flour mixture in a small bowl and leave aside.
- Then whisk together oil, yogurt, milk, lemon juice, eggs, and vanilla in a separate medium mixing bowl until smooth.
- Gently mix the wet and dry ingredients with a wooden spoon or rubber spatula until they are combined. Fold in the blueberries.
- Pour the batter into a prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool for 10 to 15 minutes before transferring to a wire rack to cool completely.
- Once the bread has cooled, whisk together the confectioners’ sugar lemon juice in a small bowl.
- Drizzle glaze over the top of the bread.
- Slice and enjoy!
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Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 312Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 352mgCarbohydrates: 50gFiber: 1gSugar: 32gProtein: 5g
This recipe sounds delicious! Do you think the sugars could be substituted with non-refined sugar, such as coconut sugar?
Absolutely! You can definitely swap out the sugars for coconut sugar in this recipe. It might give the bread a slightly deeper, more caramel-like flavor, and the color could be a bit darker — but it should still taste amazing! Let me know if you try it 😊🍋🫐