A beautifully composed hero shot of a golden brown, delightfully appealing Gluten Free Lemon Blueberry Bread loaf, glazed and sprinkled with fresh lemon zest and a few whole blueberries. It is sliced on a minimalist white plate on the same wooden cutting board, catching natural morning light that creates soft shadows on the marble countertops. Fresh herbs are visible in the background, maintaining a clean and tidy presentation with warm tones. No hands.

Gluten Free Lemon Blueberry Bread: Light & Bright Loaf

ByMaya
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A beautifully presented whole Gluten Free Lemon Blueberry Bread loaf, slightly angled, on a wooden cutting board with a scattering of fresh blueberries and lemon slices next to it. Natural morning light creates soft shadows on the marble countertops, with fresh herbs subtly in the background. The loaf is golden brown with a delicious crumb texture. No hands.

Gluten Free Lemon Blueberry Bread

There’s something uniquely heartwarming about a slice of Gluten Free Lemon Blueberry Bread – it truly brings a special kind of sunshine right into your kitchen. I vividly remember my early days daring to tackle gluten-free quick breads; it felt less like baking and more like a high-stakes culinary experiment, fraught with visions of crumbly disasters, dry textures, or just plain ‘meh’ results.

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But oh, the sheer joy and relief when I finally perfected this recipe! After trying countless versions and drawing inspiration from fantastic recipes like the one over at Taste Charm, I landed on a version that is light, bright, and utterly irresistible, filling our home with the intoxicating scent of zesty lemon and sweet, bursting blueberries. It’s not just a recipe; it’s a memory of triumph, especially watching my family – many of whom aren’t even gluten-free – enthusiastically devour every last crumb.

This Gluten Free Lemon Blueberry Bread has become my little secret weapon for brightening any morning or elevating an afternoon tea, proving that gluten-free baking can be incredibly delicious and, dare I say, often even better than the ‘original’ gluten-filled counterparts. While I also adore classic loaves like my Honey Whole Wheat Sandwich Loaf, the satisfaction of perfecting a GF option like this feels particularly rewarding.

Gluten Free Lemon Blueberry Bread: Light & Bright Loaf
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Gluten Free Lemon Blueberry Bread: Light & Bright Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This delightful Gluten Free Lemon Blueberry Bread is truly light, bright, and bursting with fresh lemon zest and juicy blueberries. It’s a simple quick bread recipe that promises a perfectly moist crumb every time, making gluten-free baking a joy!

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1/2 cup granulated sugar

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1 large egg, room temperature

  • 1/2 cup milk (dairy or non-dairy)

  • 1/4 cup unsalted butter, melted and cooled

  • 1/4 cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 cup fresh blueberries, tossed with 1 tsp GF flour

  • For the optional lemon glaze:

  • 1/2 cup powdered sugar

  • 1-2 tbsp fresh lemon juice

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (using GF flour).
  • In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt.
  • In a separate medium bowl, whisk the egg, milk, melted butter, fresh lemon juice, and lemon zest until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the flour-tossed fresh blueberries until evenly distributed. Tossing them in flour helps prevent them from sinking.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  • Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
  • If desired, prepare the lemon glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.
  • Slice and serve this delicious Gluten Free Lemon Blueberry Bread!

Notes

    • Flour Power: Not all gluten-free flour blends are created equal! I’ve found the best results come from blends that already include xanthan gum. If yours doesn’t, add 1/2 teaspoon to the dry ingredients for that perfect texture. It’s a game-changer for avoiding crumbly bread.
    • Zest for Success: Don’t skimp on the lemon zest! It carries so much more flavor than just the juice alone. Zest before you juice, and make sure to only get the bright yellow part. This little detail truly makes your Gluten Free Lemon Blueberry Bread sing!
    • Blueberry Bounce: Tossing your fresh blueberries in a teaspoon of gluten-free flour before folding them into the batter is a trick I learned from my grandma. It helps suspend them throughout the loaf, ensuring every slice has an even distribution of those juicy bursts of flavor. No more sad, sunken berries at the bottom!

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