Description
This Gluten-Free Lemon Blueberry Bread is light, fluffy, and bursting with fresh citrus and juicy blueberries. Made with gluten-free flour, this easy quick bread is perfect for breakfast, snacks, or dessert. Naturally moist and tender, it’s a delicious year-round treat with dairy-free options!
Ingredients
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp gluten-free baking powder
- ½ tsp salt
Wet Ingredients:
- ¾ cup granulated sugar (or coconut sugar)
- 8 tbsp butter, melted & cooled (or dairy-free alternative)
- ½ cup plain yogurt (or dairy-free yogurt)
- 3 large eggs
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
Mix-ins & Topping:
- 1 ½ cups fresh blueberries
- 2 tbsp turbinado sugar (for a crunchy topping)
Instructions
1. Prepare Dry Ingredients
- In a large bowl, whisk together gluten-free flour, baking powder, and salt.
2. Mix Wet Ingredients
- In another bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, zest, and vanilla until smooth.
3. Combine & Rest the Batter
- Stir wet ingredients into the dry ingredients until just combined (avoid overmixing).
- Gently fold in blueberries. Cover & let rest for 20 minutes (for a softer texture).
4. Preheat Oven & Prepare Pans
- Preheat oven to 350°F (175°C). Grease a 10-inch loaf pan + mini loaf pan or line with parchment.
5. Bake
- Pour batter evenly into prepared pans.
- Sprinkle turbinado sugar on top for extra crunch.
- Bake mini loaf for 30 minutes & large loaf for 60 minutes (or until a toothpick comes out clean).
6. Cool & Serve
- Let cool in pan for 10 minutes, then transfer to a wire rack. Slice & enjoy!
Notes
Frozen Blueberries? Yes! Toss in 1 tbsp flour before adding to prevent color bleeding.
Dairy-Free? Use coconut yogurt & dairy-free butter.
Zesty Variations: Swap lemon for lime or orange for a unique twist!
Add a Glaze: Mix powdered sugar + lemon juice for a sweet drizzle.
