Bursting with fresh blueberries and zesty lemon, this moist and tender gluten-free bread is the perfect blend of sweet and tangy flavors. Topped with a luscious lemon glaze, it’s a delightful treat for any time of day!
Table of Contents
Ingredient List
- Gluten-Free All-Purpose Flour Blend: Provides structure without gluten.
- Baking Powder: Leavening agent; helps the bread rise.
- Baking Soda: Leavening agent; enhances browning.
- Salt: Enhances overall flavor.
- Unsalted Butter: Adds richness and moisture.
- Granulated Sugar: Sweetens and adds moisture.
- Eggs: Provide structure and stability.
- Vanilla Extract: Adds depth and enhances sweetness.
- Greek Yogurt: Adds moisture, tanginess, and tenderness.
- Lemon Zest: Infuses bright lemon flavor.
- Lemon Juice: Adds tangy citrus flavor and moisture.
- Fresh Blueberries: Bursts of sweet, juicy fruit.
- Powdered Sugar: Base for the glaze; adds sweetness.
- Lemon Juice (for glaze): Creates a tangy, sweet topping.
Ingredient Alternatives
- Gluten-Free All-Purpose Flour Blend: Almond flour (adjust liquid ingredients for consistency).
- Unsalted Butter: Coconut oil
- Granulated Sugar: Coconut sugar or honey (adjust liquid accordingly).
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Greek Yogurt: Sour cream, dairy-free yogurt, or applesauce.
- Vanilla Extract: Almond extract or lemon extract for extra citrus flavor.
- Fresh Blueberries: Frozen blueberries (do not thaw) or raspberries.
Detailed Steps
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and ensure your loaf pan is well-greased and floured with gluten-free flour to prevent sticking.
Coat Blueberries: Toss fresh blueberries with a tablespoon of gluten-free flour to prevent them from sinking to the bottom of the batter during baking.
Cream Butter and Sugar: Cream together softened butter and granulated sugar until light and fluffy. This step ensures a tender texture and even distribution of sweetness throughout the bread.
Add Wet Ingredients Gradually: Incorporate eggs, vanilla extract, Greek yogurt, lemon zest, and lemon juice gradually into the creamed mixture. Adding these wet ingredients gradually ensures a smooth batter and helps prevent curdling.
Fold in Dry Ingredients: Gently fold in the dry ingredients mixture until just combined. Overmixing can result in a dense or tough texture, so be careful to avoid overworking the batter.
Fold in Blueberries: Gently fold in the flour-coated blueberries into the batter until evenly distributed. This step ensures a uniform distribution of blueberries throughout the bread.
Bake Carefully: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Be sure not to overfill the pan to prevent overflow during baking.
Check for Doneness: Bake the bread for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of baking to prevent overbrowning.
Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling the bread properly helps maintain its structure and prevents it from becoming soggy.
Prepare Lemon Glaze: Whisk together powdered sugar and lemon juice until smooth for the glaze. Adjust the consistency as needed by adding more sugar or lemon juice.
Drizzle Glaze: Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Enjoy Fresh: This gluten-free lemon blueberry bread is best enjoyed fresh but can be stored in an airtight container at room temperature for a few days. Optionally, warm slices in the microwave for a few seconds before serving for an extra indulgent treat.
FAQs
Yes, you can use frozen blueberries in place of fresh. Just add them to the batter frozen to prevent excess moisture and color bleeding. Toss the frozen blueberries in a tablespoon of gluten-free flour before folding them into the batter to help distribute them evenly.
If your blueberries sank and your loaf collapsed, make sure to thoroughly toss the blueberries in gluten-free flour before adding them to the batter. Ensure the batter isn’t too thin by following recipe measurements and avoiding overmixing. Check your baking powder and baking soda measurements, mix the batter just until combined, and bake until a toothpick comes out clean to avoid underbaking. Also, verify your oven temperature with a thermometer to prevent uneven baking.
Yes, you can bake the gluten-free lemon blueberry bread batter in a muffin pan to make muffins! Adjust the baking time to about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This will give you delicious lemon blueberry muffins with a moist and tender texture.
Serving Suggestions
Serve slices of this gluten-free lemon blueberry bread with a dollop of whipped cream or a scoop of vanilla ice cream. Alternatively, pair it with a hot cup of tea or coffee for a delightful snack or breakfast option. For an elegant touch, garnish with extra blueberries and lemon zest before serving. Enjoy the perfect blend of tangy lemon and juicy blueberries in every bite!
Storage Suggestions
To keep your gluten-free lemon blueberry bread fresh, store it in an airtight container at room temperature for 2-3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap or foil for up to 2 months. Avoid refrigeration to prevent drying.
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Gluten Free Lemon Blueberry bread
Equipment
Ingredients
For the Bread:
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt (or sour cream), at room temperature
- zest of 2 lemons
- juice of 1 lemon
- 1 cup fresh blueberries tossed with 1 tbsp gluten-free flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan with gluten-free flour.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.1 1/2 cups gluten-free all-purpose flour blend, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.1/2 cup unsalted butter, 3/4 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.2 large eggs, 1 tsp vanilla extract
- Mix in the Greek yogurt, lemon zest, and lemon juice until well combined.1/2 cup plain Greek yogurt, zest of 2 lemons, juice of 1 lemon
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Gently fold in the flour-coated blueberries until evenly distributed.1 cup fresh blueberries
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Prepare Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.1 cup powdered sugar, 2-3 tbsp fresh lemon juice
- Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
Video
@cookinglikekate gluten free blueberry lemon bread – full recipe at cookinglikekate.com
♬ Summer Vibes – GRLN
Notes
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and Greek yogurt, are at room temperature for smoother mixing and better texture.
- Flour Coating for Blueberries: Toss blueberries in gluten-free flour before folding them into the batter to prevent sinking.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to keep the bread tender and prevent it from becoming dense.
- Accurate Measurements: Use precise measurements for baking powder and baking soda to avoid the loaf sinking in the middle.
- Doneness Test: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
- Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps maintain its structure.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Loved it! Thank you!
I am happy you enjoyed it Rose!