Gluten-Free Lemon Blueberry Bread (Dairy-Free)

Spring Time Means Lemon Everything

After a long winter of being bundled up in sweaters, coasts and scarves, I’m excited beyond belief that spring is finally here.

As winter does her final curtsey out the door, the last of the really cold days are increasingly interrupted by warm, golden sunshine and longer, brighter days. The bright and zesty flavor of lemon is a perfect match for the fresh, light, and vibrant spirit of spring.

If you’ve been craving refreshing and energizing flavors after the rich and heavy dishes often associated with winter, the tartness of lemon provides just that and will make your taste buds sing.

Our Favorite Lemon Recipes:

Lemon is a versatile ingredient that can be used in a variety of recipes, especially in sweet snacks and desserts. Here are some of our favorites:

• Lemon Meringue Pie (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
• Easy Lemon Curd (Gluten-Free, Dairy-Free)
• Lemon Yogurt Cake (Gluten-Free, Dairy-Free)
• Lemon Bundt Cake (Gluten-Free, Dairy-Free)
• Lemon Muffins (Gluten-Free, Dairy-Free)

Perfect Lemon Blueberry Bread

In this case, we’re making a gorgeous lemon blueberry loaf (inspired by this super popular lemon yogurt cake recipe we all love).

The addition of fresh blueberries transforms this gluten-free blueberry bread into a beautiful loaf that can be enjoyed any day, but also worthy of special occasions (such as Easter, Mother’s Day, Father’s Day, 4th of July).

Plus, drizzle on a citrusy lemon glaze (that literally comes together in a minute) and violà! A beautiful gluten-free blueberry loaf worthy of celebrating in and of itself.

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for this gluten-free lemon blueberry bread recipe are easily accessible at the local grocery store (nothing fancy required!).
• Very Easy to Make: This uncomplicated quick bread recipe requires just 10 minutes of hands-on time, and then you can let the oven do the rest of the work!
• Delicious Flavor and Texture: With a tart and bright lemon flavor that’s balanced out by sweet blueberries, this gluten-free blueberry bread recipe yields a tender, moist loaf that the whole family will love!
• Totally Gluten-Free and Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this blueberry loaf without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten free lemon blueberry bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Gluten-Free All-Purpose Flour: Make sure to use a good quality all-purpose gluten-free flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, potato starch, or corn starch) as this will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use the same amount of normal wheat flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. Make sure to add in xanthan gum if your gluten-free flour blend doesn’t already include it.
• Baking Powder: Baking powder is the only leavening agent in this quick bread recipe, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Sugar: I used white sugar, but you can also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Lemon Zest: Freshly grated lemon zest is a key ingredients in this lemon blueberry bread recipe (it adds amazing flavor and fragrance to the bread). Make sure to grate the lemon zest just before using it for the best results.
• Eggs: The eggs give moisture to this blueberry bread, and they also help the ingredients to better bind together. I have not made this recipe without eggs, but if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
• Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use Greek yogurt or plain unsweetened normal yogurt instead.
• Vanilla Extract: I like adding vanilla extract for extra flavor. If you’re not a fan of vanilla, you may leave it out.
• Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use coconut oil instead (if using coconut oil, I recommend using refined coconut oil, which has a more neutral taste, as opposed to extra virgin coconut oil, which has a more pronounced coconut oil and flavor). However, if you are not lactose-intolerant, go ahead and use normal butter or ghee instead.
• Blueberries: Since this is a recipe for lemon blueberry bread, blueberries are a star ingredient. I used fresh blueberries, but you can easily use frozen blueberries if that’s what you have. You may also swap out the blueberries for other berries (such as raspberries, blackberries, strawberries). Alternatively, you can also leave out the berries completely and make a gluten-free lemon loaf instead.
• Powdered Sugar: For the lemon glaze, it is important to use powdered sugar (also known as ‘icing sugar’ or ‘confectioner’s sugar’) as its fine texture allows it to be easily dissolved and incorporated into the glaze. Using normal granulated sugar will not work here as the granulated sugar will not dissolve properly and will result in the glaze having a grainy texture. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute which is zero glycemic index and will not raise your blood sugar).
• Fresh Lemon Juice: For best results, I recommend using freshly lemon juice as opposed to bottled lemon juice.

How to Make Gluten-Free Lemon Blueberry Bread (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (175C). Grease and line a 9″ x 5″ metal loaf pan with parchment paper, and adjust the oven rack to the middle position.

2. Rub Sugar and Lemon Zest Together

In a large mixing bowl, combine the sugar and fresh lemon zest together, then use your fingers to rub the sugar and zest until the sugar is moist and fragrant.

3. Add Eggs and Whisk

Add eggs in and whisk until you get a frothy, pale yellow mixture.

4. Add Yogurt and Vanilla Extract

Add the dairy-free yogurt and vanilla extract and mix well.

5. Add Dry Ingredients

Sift the dry ingredients (gluten-free all-purpose flour, xanthan gum (if using), and baking powder) into the bowl with the wet ingredients and whisk until combined.

6. Add Melted Butter

Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Fold in Blueberries

Gently fold in ¾ cup of the blueberries until they are evenly distributed.

8. Transfer Batter to Pan

Pour the batter into the prepared loaf pan.

9. Top with Remaining Blueberries

Top the batter with the remaining 1/4 cup blueberries, distributing them evenly.

10. Bake Until Golden

Place pan on the center rack of the oven and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean and the loaf is golden brown.

11. Cool Before Removing

Allow lemon blueberry bread to cool to room temperature on a wire rack before removing from pan.

12. Prepare Lemon Glaze (If Using)

As the bread is cooling, prepare the lemon glaze (if you plan on using it).

Whisk the glaze ingredients (melted vegan butter, powdered sugar and lemon juice) together until smooth.

13. Drizzle Glaze Over Loaf

Drizzle the lemon glaze over the cooled loaf, then allow it to set for a few minutes.

14. Slice and Enjoy

Once the glaze is set, slice into the lemon blueberry loaf and enjoy!

Dish by Dish Tips/Tricks:

• Line with Parchment: Make sure to line the loaf pan with parchment paper so that the batter doesn’t stick to the pan.
• No Fresh Blueberries? Use Frozen: I used fresh blueberries, but you can easily use the same amount of frozen blueberries if that’s what you have. If using frozen blueberries, make sure to drain them after they are thawed so that the blueberries don’t “bleed” while baking.
• Use Different Berries: Feel free to swap out the blueberries for other berries (such as raspberries, blackberries, strawberries).
• The Gluten-Free Flour Blend You Use Matters: I cannot stress the importance of using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a light and fluffy texture. Do NOT sure a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a heavy and dense loaf that we don’t want!
• Make Gluten-Free Lemon Loaf: Alternatively, you can also leave out the berries completely and make a gluten-free lemon loaf instead.
• Make Cake Instead of Loaf: If you would like to make a cake instead, simply use a round cake pan instead of a loaf pan.
• Make Muffins: If you want to make lemon blueberry muffins, simply divide the batter between the cavities of a regular muffin pan (making sure to line with paper liners). Bake muffins at 350F (175C) for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.

Recipe FAQs:

Other Gluten-Free Quick Breads to Bake:

• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Honey Oat Bread (Gluten-Free, Dairy-Free Option)
• Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
• Flaxseed Bread (Gluten-Free, Dairy-Free)

Gluten-Free Blueberry Recipes to Make:

• Blueberry Muffins (Gluten-Free, Dairy-Free)
• Blueberry Dump Cake (Gluten-Free, Vegan)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
• Blueberry Pie (Gluten-Free, Dairy-Free)
• Easy Blueberry Crisp (Gluten-Free, Dairy-Free)