This Gluten-Free Lemon Blueberry Bread is the perfect treat for spring and summer—or anytime you crave something fresh and zesty. It’s moist, tender, and packed with sweet blueberries and tangy lemon zest, making it a delightful snack, breakfast, or dessert. Made with simple gluten-free ingredients, this loaf bakes up beautifully without sacrificing flavor or texture.
Ingredients:
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1 ½ cups gluten-free all-purpose flour (with xanthan gum)
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¾ cup granulated sugar
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2 tsp baking powder
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¼ tsp salt
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2 large eggs
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½ cup unsweetened applesauce (or plain yogurt)
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¼ cup milk (dairy or plant-based)
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⅓ cup light olive oil or melted coconut oil
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1 tbsp lemon zest (from 1 large lemon)
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (if frozen, don’t thaw)
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1 tbsp gluten-free flour (to toss blueberries)
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Optional Lemon Glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice
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Instructions:
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Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In a separate bowl, whisk eggs, applesauce, milk, oil, lemon zest, lemon juice, and vanilla until well combined.
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Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix.
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Toss blueberries in 1 tbsp flour, then gently fold them into the batter.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack.
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(Optional) Whisk glaze ingredients and drizzle over the cooled loaf.
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Tips:
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For extra lemon flavor, add more zest or a few drops of lemon extract.
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Store in an airtight container at room temp for up to 3 days or refrigerate for longer freshness.
Let me know if you want a dairy-free or refined sugar-free version!
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