Gluten-Free Lemon Blueberry Bread Recipe

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Moist, fluffy, and bursting with juicy blueberries and zesty lemon flavor, this gluten-free lemon blueberry bread is the perfect treat for breakfast, brunch, or dessert. Made with simple ingredients and no gluten, it’s a bright and delicious loaf everyone will love—whether they’re gluten-free or not!

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 large eggs

  • ½ cup granulated sugar

  • ¼ cup brown sugar (light or dark)

  • ½ cup plain Greek yogurt (or sour cream)

  • ⅓ cup vegetable oil (or melted coconut oil)

  • 2 tbsp lemon juice (freshly squeezed)

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

  • Optional Lemon Glaze:

    • ½ cup powdered sugar

    • 1–2 tbsp lemon juice

    • Instructions:

      1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

      2. Mix dry ingredients: In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.

      3. Mix wet ingredients: In another large bowl, whisk together eggs, sugar, brown sugar, Greek yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.

      4. Combine: Gradually stir dry ingredients into wet until just combined. Do not overmix.

      5. Fold in blueberries: Gently fold in floured blueberries with a spatula.

      6. Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

      7. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

      8. Add glaze (optional): Mix powdered sugar with lemon juice until smooth. Drizzle over cooled bread.

      9. Tips:

        • Use room temperature ingredients for a smoother batter.

        • If using frozen blueberries, don’t thaw before folding into the batter.

        • Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.

        • Enjoy a slice of sunshine with every bite of this Gluten-Free Lemon Blueberry Bread! Want a dairy-free version too? I can help—just let me know!

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