Gluten-Free Lemon Blueberry Bread

An easy, gluten-free quick bread that's perfect all year round! It has a light fresh-tasting flavor, is bursting with juicy blueberries and has the most amazing soft & fluffy texture!

Lemon Blueberry Bread gluten free #glutenfreerecipes
Gluten-Free Lemon Blueberry Bread

Soft & fluffy, moist, packed with juicy blueberries and a hint of lemon!

New! I’ve added a cooking video to this page so you can see how easy it is to make this Gluten-free Lemon Blueberry Bread.

For those of you who are new to our website, there is a printable recipe with exact ingredients and directions at the bottom of every recipe page.

Hope you love it!

Lemon Blueberry Bread gluten free #glutenfreerecipes

Original post…

If you’ve followed me a while, you know that we loooove our Gluten-Free Blueberry Muffins and Gluten-Free Lemon Blueberry Muffins.

They have been favorite muffins for years — always in the rotation, no matter what season we’re in.

And we’ve made them several times in recent weeks while sheltering at home.

You’ve been making them too! And I’ve received several requests to make it as a quick-bread instead of as muffins…. so we did!

I made the quick bread using the Lemon Blueberry recipe because we were craving the fresh bright flavor that comes with the hint of lemon, but this bread recipe should work fine without the lemon as well….  (just skip the lemon juice and lemon zest, and add back in 1/4 teaspoon cinnamon)

The bread is light and fluffy, full of juicy blueberries, and has a hint of lemon that is so fresh tasting!

Lemon Blueberry Bread gluten free #glutenfreerecipes

And the recipe is super simple.

It’s made with real, whole food ingredients — mostly pantry staples — and is adaptable to tastes or dietary needs.

All you need to make them is:

gluten-free all purpose flour (we use GF Jules– Affiliate link)

baking powder


cane sugar or coconut sugar

butter or dairy-free butter

plain yogurt or dairy-free yogurt


vanilla extract

lemon juice

lemon zest

fresh blueberries

and turbinado sugar for sprinkling.

lemon blueberry bread gluten free #glutenfreerecipes

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Lemon Blueberry Bread…

Lemon Blueberry Bread gluten free #glutenfreerecipes

This recipe is very adaptable to tastes or dietary needs.

You can use dairy-free butter sticks, ghee and regular butter.  You can use cane sugar or coconut sugar. And you can use milk based and almond milk yogurt.  Each time the recipe works.

This one was made with dairy-free butter, cane sugar and almond milk yogurt.

No matter how you make it, it comes together quickly!

All you do is mix the flour, baking powder and salt in a small bowl using a pastry cutter, fork or whisk.

Mix the sugar, melted butter, yogurt, sugar, lemon juice, lemon zest and vanilla in a large mixing bowl.

Then add the flour to the mixed “wet” ingredients.

Stir in the blueberries and you’re done!

Lemon Blueberry Bread gluten free #glutenfreerecipes

You can mix by hand or with a hand mixer but as you may know by now, we love our Kitchen Aid stand mixer  (Amazon affiliate link) and use it for everything, including this muffins.

Pro tip: one important tip before baking for best texture and flavor: After mixing the batter together, sure to “rest” the batter for 20 minutes prior to spooning it into the loaf pan.

I’m not a chemist but as I understand it, resting the batter before baking hydrates the flour and give the muffins a softer texture. There is a sweet spot though and you don’t want to let the batter rest for more than 30 minutes because then the bread will be dense.

lemon blueberry bread gluten free #glutenfreerecipes

Remember to sprinkle with  Turbino Sugar before baking!

I have to admit I sometimes forget this step but if you can remember, that extra sprinkle of sugar gives the muffins a real bakery feel.

Lemon Blueberry Bread gluten free #glutenfreerecipes

And one bonus, I almost forgot to share!

The recipe makes enough batter for 1 large loaf and 1 mini loaf!

Lemon Blueberry Bread gluten free #glutenfreerecipes www.healthygffamily.comThey bake at the same time, though the mini loaf bakes quicker, which is good because you can slice into quicker!

The house will smell amazing and when you finally slice into the bread, you’ll be so excited!

The bread is soft and fluffy and burst with juicy blueberries!

Want a slice?

Lemon Blueberry Bread gluten free #glutenfreerecipes

I hope you love this Blueberry Bread as much as we do!

PIN it!

lemon blueberry bread gluten free #glutenfreerecipes

Scroll down to see the recipe and leave a comment if you try.


5.0 from 6 reviews
Gluten-Free Lemon Blueberry Bread
Prep time
Cook time
Total time
This gluten-free Lemon Blueberry Bread is fluffy, light, moist, packed with blueberries and a hint of lemon! This super easy recipe is customizable to dietary needs or preferences. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 20 minutes. Makes 1 10 inch loaf pan + 1 mini loaf pan.
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 1 large loaf + 1 mini loaf
  • 2 cups GFJules Flour (affiliate link) or all purpose gluten-free flour containing xanthum gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar or coconut sugar
  • 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt
  • 3 large eggs
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired.
  • 2 tablespoon turbinado sugar
  1. In a large bowl, whisk together flour, baking powder, salt.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
  6. Meanwhile, preheat oven to 375 degrees and line a 10 inch loaf pan and mini loaf pan with parchment paper OR grease and flour the pans. Both work fine for keeping the baked bread from sticking to the pan.
  7. After 20 minutes, spoon the batter into the loaf pans and spread evenly.
  8. Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
  9. Bake the small bread for 25 minutes, then cover loosely with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
  10. Bake the large bread for 45-50 minutes, then cover loosely with foil and bake an additional 10 minutes or until a tooth pick inserted in the center comes out clean.
  11. Let the bread cool in the pans for about 30 minutes or longer, then gently remove from the pans and let continue cooling on wire rack.
Lemon Blueberry Bread gluten free #glutenfreerecipes

33 thoughts on “Gluten-Free Lemon Blueberry Bread

  1. Enjoyed a slice of lemon blueberry bread today along with the potato crusted quiche (with gruyere and asparagus). SO good!!! Thank you for sharing these delicious GF recipes. The potato crust is a new must for all of my quiche recipes.

  2. Baked this twice already and it’s so good! I did not have a loaf pan so I baked it like a cake. It’s a bit thinner so I baked it for aprox. 30-40 minutes.

    It’s so easy to bake, love it!

  3. This is my new favorite bread, and comfort food! Thank you for sharing! My loving it… eating some right now!

  4. This was a fun recipe to make with my daughter; she loved zesting and juicing the lemon! We love lemon, so we added a bit more zest and low sugar lemon Greek yogurt. Our loaf looked just like the picture and tasted great. It wasn’t dry at all and the turbinado sugar on top gave it a slightly crunchy texture. We will be making this again!

  5. This was really delicious! We ate it while watching the Great British Baking Show and for once I wasn’t sad!

  6. This bread is delicious and so easy to make. I made four mini loaves and cooked exactly as instructed for the small loaf and they are perfect. It has a great texture with the gf Jules flour and has such a bright taste!

    1. I’m not a chemist but as I understand it, resting the batter before baking hydrates the flour and give the muffins a softer texture. There is a sweet spot though and you don’t want to let the batter rest for more than 30 minutes because then the muffins could be denser.

  7. Another question. I made this bread yesterday and my blueberries sank to the bottom of the loaf and my loaf was sunk in the middle! What did I do wrong?

    1. Coating the blueberries with a bit of coconut flour prior to mixing into batter is supposed to help them bake more evenly spaced. Haven’t tried it yet to confirm …

  8. I have made this recipe a few times and it’s awesome! I did use King Arthur GF blend because I didn’t have the jules one. I used Meyer lemons and loved it. On the last one I used some defrosted frozen pears instead of blueberries and subbed cinnamon for the lemon zest. It rivaled the blueberry one! I also have been baking one long loaf as I have a special long loaf pan. Thanks for this recipe!

  9. Getting ready to make this and concerned that 1 tablespoon of baking powder may be a typo. Should this be 1 teaspoon? If not, does it taste metallic? Enjoy your stuff. Your son is very lucky. Age 67 – autoimmune diseases since age 14

  10. Delicious! I made the loaf and then a few muffins because I didn’t have a mini loaf pan. I used the King Arthur GF blend and it worked out really well.

  11. I made this and added a glaze on top and it was to die for. The sweetness of the glaze compliments the lemons and blueberries so well! So fluffy and moist!

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