It’s finally spring, and this time of year just screams LEMON EVERYTHING. It might also be one of my favorite times of year, when we finally see the sun after a long and gloomy winter (on that note, who else had a blizzard in April?!). So grab those lemons and some fresh blueberries, because this taste of spring is just waiting to get started in your gluten free kitchen.
This gluten free lemon blueberry bread is probably one of my favorite recipes I’ve made so far. I honestly don’t even know if I should call it bread… maybe a loaf cake. Maybe something in-between. Either way, it’s downright delicious.
I’ve finally found my way when it comes to quick breads. Seriously…. gone are the days of dry and dense gluten free bread! This lemon blueberry bread is so moist! The slight lemon taste in the bread itself is complemented so well by the juicy blueberries. Top it off with a sweet and tangy lemon icing, and this quick bread would go extremely well with a nice hot cup of coffee or tea.
Let’s talk about the recipe, shall we? This quick bread comes together in a matter of minutes, and smells like spring in a bowl. I buy two lemons to make this recipe, and that seems to cover the lemon both in the batter and in the icing as well. I also coat the blueberries in a Tablespoon of my flour mixture/dry ingredients before folding them into the batter. This does help prevent them a little from all sinking to the bottom, but since the batter isn’t incredibly thick you may still have some sink. Oh well… I guess that just means more blueberries in one bite.
I’m also going to take a quick second to talk about gluten free flour. In most of my baking recipes, I use Bob’s Red Mill 1:1 gluten free baking flour. I’ve always achieved amazing results with it, so it’s definitely my all-purpose flour of choice. The reason I mention it specifically in my recipes is because not all gluten free all-purpose flours are created equally. Some mixtures contain xanthan gum (like Bob’s 1:1), some use bean flour, and some have a higher proportion of rice flour. They all absorb liquids a little bit differently. So if you are using a different flour mixture than the one I use, try using a 1:1 all-purpose flour that has xanthan gum in it for the best results! If yours doesn’t contain xanthan gum, I do suggest adding some to the dry ingredients in this recipe. Whatever you choose, just note that your results might not turn out exactly the same.
Anndd back to the bread! After it bakes, don’t forget to add icing once it has cooled. It’s so simple to make, yet adds such a nice tangy note to the sweetness of the berries. It’s pretty much a must-do.
Enjoy your spring!
Gluten Free Lemon Blueberry Bread
Ingredients
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 of one lemon
- 1/3 cup neutral oil of choice (I use coconut or sunflower)
- 1/2 cup plain yogurt
- 1/4 cup milk of choice
- 3 Tbsp lemon juice, freshly squeezed (from 1-2 lemons)
- 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 one to 325℉. Spray a 9x5 in loaf pan with nonstick spray (or rub with oil) and line with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar, brown sugar, and lemon zest until everything is evenly distributed. In a small bowl, toss the blueberries with 1 Tbsp of the flour mixture and set aside.
- In a separate medium mixing bowl, whisk together oil, yogurt, milk, lemon juice, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients, gently mixing with a wooden spoon or rubber spatula until combined. Fold in the blueberries.
- Pour batter into 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 10-15 minutes before transferring to a wire rack to cool completely.
- Once the bread has cooled, whisk together confectioners’ sugar lemon juice in a small bowl. Drizzle glaze over the top of the bread. Slice and enjoy!
Notes
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your bread will turn out the same if using a different flour mixture. If not using Bob's 1:1, I recommend another 1:1 gluten free flour mixture. If using a gluten free all purpose flour mix that does not contain xanthan gum, I recommend adding some xanthan gum to your dry ingredients (I would try 1 tsp)
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Ahhh! I’m so excited for this recipe! Do you think coconut yougurt would be fine in place of regular?
Absolutely! I would try using a plain, unsweetened coconut yogurt. Let me know how it turns out!
Can you make these as muffins instead of a loaf??
Hi Melissa! I haven’t tried baking as muffins yet, but I don’t see why not. I would try baking at 350F and start checking them at 18-20 minutes. Let me know how they turn out!
Can I substitute the yogurt?
Hi Lauralee! The yogurt is a key moisture and acidic ingredient in this recipe. Without it, I’m afraid you won’t get the same results. You can always try using a dairy-free yogurt if needed!
I used Kite Hill Almond Milk yogurt and it tasted amazing!
Hi Lauren! Great recipe. I made these into muffins, I got about 16. Baked at 350 for about 18-20 min. I made the following substitutions: cashew yogurt and cashew milk(hubby has fairly allergy) cut sugar down a little 1/3 c cane sugar and 3 Tbsp brown sugar. Since I knew I was not going to use icing recipe, I upped the lemon factor, zested 2 lemons, 1/4 lemon juice and 1/2 tsp lemon extract (in place of vanilla) … for me was still not enough lemon…LOL! Otherwise fabulous recipe, thank you so much!
Glad to hear the recipe worked well as muffins, Kelly!
This bread looks absolutely delicious! How should it be stored?
Hi Sharon, I recommend storing this bread in an airtight container. It’s best stored in the fridge for up to one week and re-heated in the microwave as needed, or freezer for 2-3 months. At room temperature, it might only last a few days.
Hi there,
I only have 1 cup left of Bobs 1:1 am I able to used 3/4 cup of almond flour for the rest?
Hi Vanessa, unfortunately you cannot sub almond flour in this recipe as it has a different texture and much higher fat content. I haven’t tried cutting the recipe in half myself, but you could try halving and making 6-8 muffins – bake at 375 for 18-20 minutes.
Hi! Can I use applesauce in place of the oil?
Hi Rachel, you can definitely try! It should work fine, but keep in mind you may get a different texture (that’s what happens to me when I’ve tried subbing applesauce for oil). Let me know how it turns out!
I just baked this and it’s amazing!! Subbed with Kite Hill Vanilla Almond Yogurt, Lactaid and King Arthur Measure for Measure flour. I also pushed about a half dozen blueberries into the batter before I popped it in the oven and they pretty much stayed up there. It also rose much higher than expected, wish I could attach a pic. It’s so delicious I’m sure I’ll make it again, I just got into baking my own gluten free stuff after 2 years of putting up with store bought products and it’s the one good thing to have come out of this quarantine!! I look forward to trying more of your recipes, thank you!!
So happy you loved it, Peter! And happy to hear King Arthur’s flour worked for you! Thanks so much for sharing
hi, can I bake this in a bread machine?
thanks.
Hi Fernanda, I’ve never used a bread machine so unfortunately I don’t know how to help. This recipe is a quick bread (like muffins). Some bread makers have a quick bread setting, although many don’t allow you to set a specific time or allow you to select a specific temperature. Since gluten free baking is very finicky, I’d suggest baking in the oven as directed is best!
hi , I made this in the bread machine it came out beautiful and delicious.
thanks.
Thank you for sharing! I’m so happy it worked for you.
We loved this cake, thanks for the recipe.
Wow-what a great recipe-soooooo moist ❤️
I am desperate for a Christmas banana bread recipe. I was thinking of omitting the lemon & blueberries. Adding mashed banana (maybe nuts). What do you think? Or could you suggest a moist recipe? Thank you!
Hi Jan, I’m so happy you loved the recipe! I wouldn’t recommend those swaps for this particular recipe, it would work better in my pumpkin bread recipe (swap mashed bananas for the canned pumpkin) but since bananas are sweeter, you’d probably cut back a bit on the sugar. I’d try my friend Audrey’s recipe instead, from Mama Knows Gluten Free, she has a great banana bread recipe on her blog!
Hi Lauren:
It’s snowing where I am right now and when it snows my daughter and I get inspired to bake! My daughter made a regular lemon blueberry bread that I can’t eat because I’m gluten intolerant. So I got on the internet and found your recipe. I made made it with a Paleo mix I make from the blog “A calculated Whisk” and sweetened it with King Arthur’s Sugar Alternative because I’m a diabetic as well. It turned out soooo good that my daughter and my husband said you can’t even tell it’s g.f. Thank you so much for this wonderful recipe!
Made this recipe today and it turned out amazing!! I love it! Thank you
Thank you, Julia! I’m so happy you loved it.