Lemon Blueberry Bread

Lemon blueberry bread is a sweet, citrusy quick bread that's soft, fluffy, and bursting with blueberries in every bite. Enjoy this yummy loaf with breakfast, brunch, or as an anytime snack or dessert. (This recipe is gluten-free, refined sugar-free, and easily customizable.)

5 from 3 votes

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Course: Breakfast, Dessert, Snack

Cuisine: Gluten-Free, Gluten-Free Dessert

Prep Time: 10

Cook Time: 40

Resting Time: 30

Total Time: 1 20

Servings:

Calories: 175kcal

Ingredients

1.5 cups Gluten-Free All-Purpose Flour (that contains xanthan gum) (can sub with regular all purpose flour)
2 teaspoons Baking Powder
1/2 tsp Baking Soda
1/2 teaspoon Sea Salt
2 Large Eggs
1 cup Coconut Sugar
1/2 cup Unsalted Butter (vegan or regular) melted (or coconut oil)
1/2 cup Plain Dairy-Free Yogurt (or regular yogurt)
2 Tablespoons Fresh Squeezed Lemon Juice
2 Tablespoons Lemon Zest
½ teaspoon Lemon Extract optional
1 cup Frozen Blueberries + 1 tablespoon all-purpose flour to coat the berries do not thaw (coating the berries prevents them from sinking to the bottom)

Lemon Glaze (Optional)

2 tablespoons Butter melted
1/2 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
1/2 teaspoon Vanilla Extract

Instructions

Preheat the oven to 350 degrees F (176 degrees C). Line an 8x4 (or 9x5) loaf pan with parchment paper, with the paper hanging over at least the two long sides.
Mix together the wet ingredients in a large mixing bowl. Set aside. Mix together the dry ingredients in a separate bowl. Pour dry ingredients into the large bowl of wet ingredients, using a spatula or whisk to stir.
Coat the blueberries in a tablespoon of flour. Then, add the blueberries to the batter and fold in the blueberries with a spatula.
Bake the bread for 40 minutes uncovered first. Then, tent with foil and bake another 10-15 minutes, or until a toothpick comes out clean.
Let the lemon blueberry bread rest in the loaf pan for 20 minutes. Then, gently remove it from the loaf pan and place it on a wire rack to cool completely.
If adding lemon glaze on top: Whisk together the ingredients for the lemon glaze. Then, pour it evenly on top of the bread. Allow the bread to rest for 5 minutes for the glaze to set.
Slice and enjoy!

Notes

goodfoodbaddie.com offers nutritional information for recipes contained on this site.This information is provided as a courtesy and is an estimate only. To obtain the mostaccurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

GLUTEN-FREE BAKING

The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur, Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Nutrition