I’m sharing an easy to make, tender gluten free lemon blueberry bread studded with blueberries and finished with a bright lemon glaze, a fresh addition to Gluten Free Breakfast Bread Recipes that hides a clever trick to keep the berries evenly distributed.

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I never planned to write about a loaf, but this Lemon Blueberry Bread kept grabbing my attention. It’s gluten free and tender, with lemon zest that really wakes the whole thing up and fresh or frozen blueberries that burst like tiny surprises.

The lemon glaze makes it feel like something you’d bring to a special brunch, yet it’s easy enough for an ordinary morning. Call it Gluten Free Blueberry Desserts if you like, but honestly I slice it off the end and eat it way too fast.

I cant quite explain why it feels both delicate and kinda bold at the same time.

Ingredients

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Gluten free flour: main carbs and structure, often lower protein than wheat flour.
Xanthan gum: a binder that traps moisture and gives chew, used in small amounts.
Lemon zest and juice: bright sour flavor, aromatic oils, adds vitamin C and zing.
Blueberries: antioxidants and fiber, naturally sweet, they burst and moisten the crumb.
Eggs: provide protein, structure and richness, and help bind and lift the bread.
Yogurt or buttermilk: acid activates soda, makes loaf tender and slightly tangy.
Vegetable oil: keeps crumb moist and soft, neutral flavor, no butter fuss.
Granulated sugar: sweetens and tenderizes, helps the crust brown and caramelize.

Ingredient Quantities

2 cups gluten free all purpose flour (use a blend that ideally has xanthan gum)

1/2 teaspoon xanthan gum (only if your flour blend does not include it)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

3/4 cup granulated sugar

2 tablespoons lemon zest (about 2 lemons)

2 large eggs

1/2 cup plain yogurt or buttermilk

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice (for the batter)

1 1/2 cups fresh or frozen blueberries

1 tablespoon gluten free all purpose flour (to toss with berries)

1 cup powdered sugar (for the glaze)

2 tablespoons fresh lemon juice (for the glaze)

1/2 teaspoon lemon zest for the glaze, optional

Pinch of salt

How to Make this

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1. Preheat your oven to 350°F (175°C) and grease and line a 9×5 inch loaf pan with parchment, or grease well and lightly dust with gluten free flour.

2. In a medium bowl whisk together 2 cups gluten free all purpose flour, 1/2 teaspoon xanthan gum (only if your flour blend doesn’t include it), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt; set aside.

3. In a large bowl rub 3/4 cup granulated sugar with 2 tablespoons lemon zest using your fingers until the sugar smells lemony, then add 2 large eggs, 1/2 cup plain yogurt or buttermilk, 1/3 cup vegetable oil, 1 teaspoon vanilla extract and 2 tablespoons fresh lemon juice and whisk until smooth and combined.

4. Add the dry ingredients to the wet and fold gently until just mixed, dont overmix the batter or it will get tough; a few small streaks of flour are ok.

5. Toss 1 1/2 cups fresh or frozen blueberries with 1 tablespoon gluten free all purpose flour to keep them from sinking, if frozen do not thaw, then gently fold the berries into the batter.

6. Scrape the batter into your prepared loaf pan, smooth the top lightly with a spatula and if you want press a few extra berries on top for looks.

7. Bake on the middle rack for about 50 to 60 minutes, start checking at 45 minutes; a toothpick inserted in the center should come out with moist crumbs not wet batter, if the top browns too fast tent loosely with foil.

8. Let the bread cool in the pan for 10 to 15 minutes then turn it out onto a wire rack and cool at least 30 minutes more so it firms up, its easier to slice when fully cooled.

9. Make the lemon glaze by whisking 1 cup powdered sugar with 2 tablespoons fresh lemon juice, a pinch of salt and the optional 1/2 teaspoon lemon zest until smooth; add a few drops more juice if you want a thinner glaze.

10. Drizzle the glaze over the cooled loaf, let it set 10 to 15 minutes, then slice and enjoy; store wrapped at room temp for 2 to 3 days or in the fridge up to 5 days.

Equipment Needed

1. 9×5 inch loaf pan (lined with parchment or well greased and dusted)
2. Parchment paper plus nonstick spray or a little gluten free flour for dusting
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Microplane or zester for lemon zest
9. Wire cooling rack
10. Toothpick or cake tester to check doneness

FAQ

Q: Can I use frozen blueberries? A: Yes. Keep them frozen, toss with the 1 tbsp gluten free flour, then fold gently into the batter so they dont bleed and sink. You may need 5 to 10 extra minutes of bake time if the batter cools from the frozen berries.

Q: Do I need xanthan gum? A: Only if your GF flour blend does not already contain it. If the blend has xanthan gum, skip the extra 1/2 tsp. If not, add it so the bread holds together and doesnt crumble.

Q: What temp and how long do I bake it? A: Preheat oven to 350°F (175°C). Bake in a greased 9×5 loaf pan about 50 to 60 minutes. Start checking at 45 minutes; a toothpick inserted in center should come out with a few moist crumbs. If the top browns too fast, tent with foil.

Q: Can I swap ingredients like yogurt, buttermilk, or oil? A: Yes. Either plain yogurt or buttermilk works for the 1/2 cup called for. You can use melted butter instead of oil (same amount), but the flavor and texture will be slightly different. Dont overmix the batter once wet and dry are combined.

Q: How do I stop the blueberries from sinking? A: Toss them in that extra tablespoon of GF flour, fold very gently, and pour batter slowly into the pan. Chilling the berries for 10 minutes helps too. Also dont over-thin the batter or the fruit will sink.

Q: How should I store or freeze the bread? A: Store wrapped at room temp up to 3 days, or in the fridge 5 to 7 days. For longer storage, slice and freeze airtight up to 3 months. Thaw at room temp and add the glaze after thawing for best texture.

Lemon Blueberry Bread Recipe Substitutions and Variations

Gluten free all purpose flour – If you don’t need GF use regular all purpose flour, swap 1 to 1 and skip the xanthan gum. Texture will be a bit less crumbly but still lovely.
Plain yogurt or buttermilk – Swap with an equal amount of sour cream, or make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes, then use as directed.
Vegetable oil – Use melted unsalted butter in the same amount for richer flavor, just let it cool a little so it doesn’t start cooking the eggs when mixed.
Eggs – For egg free use flax eggs, mix 1 tablespoon ground flax with 3 tablespoons water per egg, let gel 5 to 10 minutes. The loaf may be a bit denser, you can add 1/4 teaspoon extra baking powder if you want a lighter rise.

Pro Tips

1) Rub the lemon zest into the sugar until it really smells lemony, this wakes up way more flavor than just stirring it in later. dont skip this even if it seems fiddly, the loaf will taste brighter.

2) If you use frozen blueberries keep them frozen and toss them in that bit of flour so they dont all sink or bleed purple into the batter. For fresh berries pat them dry first so you dont add extra water to the batter.

3) Let the eggs and yogurt come to room temp before mixing, they blend smoother and the batter holds air better so the loaf rises more evenly. Also fold the flour in gently, overmixing makes the crumb tough.

4) Cool the loaf completely before glazing if you want a neat top, but if you like the glaze to puddle into cracks, pour it while slightly warm. Store wrapped at room temp for a couple days to keep it moist or refrigerate up to 5 days.