Gluten-Free Lemon Blueberry Bread is one of those delightful recipes that has been gaining popularity lately, and it’s easy to see why! This bread is not only bursting with tangy lemon and sweet blueberries, but it’s also moist and fluffy, making it an irresistible treat for breakfast or a snack. Plus, it’s gluten-free, so everyone can enjoy it without worry. Whether you’re gluten-sensitive or just looking to try something new, this recipe is a must-try!
What Goes Into This Gluten-Free Lemon Blueberry Bread
- 2 cups GFJules Flour or all-purpose gluten-free flour containing xanthan gum (240 g)
- 1 tablespoon gluten-free baking powder (12 g)
- 1/2 teaspoon salt (3 g)
- 3/4 cup granulated sugar or coconut sugar (150 g)
- 8 tablespoons butter, dairy-free alternative, or ghee, melted and cooled (113 g)
- 1/2 cup plain yogurt or plain almond milk yogurt (120 g)
- 3 large eggs
- 1 tablespoon fresh lemon juice (15 ml)
- 2 packed teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1 1/2 cup fresh blueberries, rinsed (225 g)
- Extra rinsed blueberries for topping if desired
- 2 tablespoons turbinado sugar (25 g)
How to Make Gluten-Free Lemon Blueberry Bread
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla extract, and lemon extract (if using) until well blended.
- Pour the flour mixture into the wet mixture and mix until there are no lumps left, about 1 minute.
- Gently fold in the blueberries until they’re evenly distributed.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 to 30 minutes.
- Preheat your oven to 375°F (190°C) and line a 10-inch loaf pan and a mini loaf pan with parchment paper, or grease and flour the pans.
- Spoon the batter into the loaf pans and spread it evenly. Sprinkle the extra blueberries on top if desired, then sprinkle with turbinado sugar.
- Bake the small loaf for 25 minutes. Cover loosely with foil and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
- Bake the larger loaf for 45 to 50 minutes. Cover loosely with foil and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for about 30 minutes, then gently remove from the pans and allow it to cool completely on a wire rack.
Why This Gluten-Free Lemon Blueberry Bread Is So Popular Right Now
More people are searching for this Gluten-Free Lemon Blueberry Bread because it perfectly combines health and taste. With fresh, vibrant ingredients, it’s a great way to enjoy a sweet treat without the gluten. Plus, as the weather warms up, many are looking for bright, refreshing flavors to brighten their day. This recipe is also easy to make, perfect for those busy mornings or afternoon snack cravings!
Best Ways to Serve It
You can enjoy Gluten-Free Lemon Blueberry Bread at any time of the day! It makes a delicious breakfast paired with a cup of tea or coffee. It’s also great as a snack or dessert—simply slice and serve. For an extra special touch, serve it with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs beautifully with a light summer salad, too!
Recipe Tips & Variations
- Storage Tips: Keep any leftover bread stored in an airtight container at room temperature for up to 3 days. You can also freeze slices for later enjoyment!
- Flavor Variations: Experiment by adding a handful of chopped nuts for some crunch or using different berries like raspberries or strawberries for a fruity twist.
- Dietary Swaps: If you’re looking for a dairy-free option, using almond yogurt works perfectly in this recipe.