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. However, if you can 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).

Lemon Juice: For best results, I recommend using freshly lemon juice as opposed to bottled lemon juice.

Storing/Freezing: To store, wrap the cooled gluten-free lemon blueberry bread in plastic wrap or place the loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled gluten-free lemon blueberry bread in plastic wrap or place the loaf in a freezer-safe container and freeze for up to 2 months. Let blueberry bread thaw overnight in the refrigerator before slicing and eating.