This gluten-free lemon blueberry bread is delicious and light, with a moist crumb and bursts of blueberries throughout. This sweet bread would be perfect for breakfast, snacks, or desserts. If you love the taste of lemon, try my lemon cookies, lemon brownies, and lemon bars.
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Why you’ll love this recipe
- It’s so light and fresh tasting that it’ll quickly become a family favorite
- This lemon blueberry bread is one of the prettiest loaves of bread and would be lovely to serve at bridal showers, Mother’s Day, and special brunches.
- Lemons and blueberries are a perfect taste combination.
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Ingredient notes
- Gluten-free flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend make sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of flour.
- Lemons – 2 lemons will give you enough zest and juice for this recipe. Zest the lemons first and then juice them.
Instructions
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, add avocado oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Next, mix in half of the flour mixture with the egg mixture, then mix in half of the almond milk. Then repeat. Mix thoroughly, scraping the bowl with a spatula midway through. Then let the batter sit for 10 minutes.
- Preheat the oven to 350°. Spray a 9×5-inch metal loaf pan with nonstick cooking spray or line the bottom of the pan with parchment paper.
- If using frozen blueberries remove them from the freezer and toss with the tablespoon of gluten-free flour. If using fresh blueberries get them slightly wet with water and then toss with the flour.
- After the batter has rested for 10 minutes, carefully stir in the blueberries and then pour the batter into the prepared pan.
- Bake for 60-65 minutes or until a toothpick inserted in the middle of the bread comes out clean. Place pan on a wire rack for 10 minutes and then remove from pan and place the bread directly on the wire rack.
Glaze: After the loaf is completely cool, mix 1 cup powdered sugar and 2 tablespoons of lemon juice. Spread over the top of the bread.
Recipe Tips
- Letting the batter sit for around 10 minutes before adding the blueberries helps the flour absorb more of the liquid in the recipe and create a moist crumb in the finished bread.
- Also, letting the batter sit will allow the batter to thicken and will help keep the blueberries from sinking to the bottom of the pan.
Storage and freezing
Store: After the glaze has been completely set, you can store your lemon loaf on the counter covered in plastic wrap or a covered container. You can store it on the counter for up to 3 days. After that, I would suggest refrigerating it for up to a total of 5 days.
Freeze: You can also freeze your lemon loaf by wrapping it with at least two layers of plastic wrap and an outer layer of aluminum foil for up to 3 months. To use remove from freezer and allow to thaw on the counter. You could also freeze individual slices for a quick and easy treat for later.
Tools for This Recipe
- Amazon Affiliate Links (See My Kitchen Essentials)
- Loaf Pan – USA Pans are my go-to for bakeware.
- Stand Mixer – I’ve had this mixer for over 25 years, and it’s still going strong.
- Zester – This zester is so handy to use for zesting any citrus fruit or grating ginger.
- Lemon Juicer – Quickly juice lemons or limes with this juicer.
More gluten-free recipes to enjoy:
Gluten-Free Lemon Blueberry Bread
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free lemon blueberry bread is delicious and light with a moist crumb and bursts of blueberries throughout. This sweet bread would be perfect for breakfast, snacks, or desserts.
Ingredients
- 1 and ½ cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- ½ cup almond milk
- ⅓ cup avocado oil
- 2 large eggs
- 2 tablespoons lemon juice*
- 2 teaspoons lemon zest*
- ½ teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 tablespoon gluten-free flour
Lemon Glaze - 1 cup powdered sugar
- 2 tablespoons lemon juice*
*Lemons – 2 lemons will give you enough zest and juice for this recipe.
Instructions
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, add avocado oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Next, mix in half of the flour mixture with the egg mixture, then mix in half of the almond milk. Then repeat. Mix thoroughly, scraping the bowl with a spatula midway through. Then let the batter sit for 10 minutes.
- Preheat the oven to 350°. Spray a 9×5-inch metal loaf pan with nonstick cooking spray or line the bottom of the pan with parchment paper.
- If using frozen blueberries remove them from the freezer and toss with the tablespoon of gluten-free flour. If using fresh blueberries get them slightly wet with water and then toss with the flour.
- After the batter has rested for 10 minutes, carefully fold in the blueberries and then pour the batter into the prepared pan.
- Bake for 60-65 minutes or until a toothpick inserted in the middle of the bread comes out clean. Place pan on a wire rack for 10 minutes and then remove from pan and place the bread directly on the wire rack.
- Glaze: After the loaf is completely cool mix together the powdered sugar and lemon juice. Spread over the top of the bread.
Natasha
I absolutely love this recipe so much! It was so yummy, that I just had to make it again!
I used maple sugar instead of regular sugar and it still turned out delicious!
MamaShire
I’m so glad you enjoyed it! Good to know about the maple sugar sub.