They bake at the same time, though the mini loaf bakes quicker, which is good because you can slice into quicker!
Gluten-Free Lemon Blueberry Bread
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.
Servings: 1 large loaf + 1 mini loaf
Ingredients
- 2 cups GFJules Flour affiliate link or all purpose gluten-free flour containing xanthum gum
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar or coconut sugar
- 8 tablespoon butter dairy free alternative, or ghee melted and cooled
- 1/2 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
- 1 teaspoon lemon extract, optional * * add for more lemon flavor
- 1 1/2 cup fresh blueberries rinsed + extra rinsed blueberries for topping if desired.
- 2 tablespoon turbinado sugar
Instructions
- In a large bowl, whisk together flour, baking powder, salt.
- In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla extract (and lemon extract if using) until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in blueberries until evenly distributed.
- Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
- 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.
- After 20 minutes, spoon the batter into the loaf pans and spread evenly.
- Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
- 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.
- 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.
- 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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.
So happy you’re enjoying our recipes! And happy you love the Asparagus Leek Quiche with potato crust too! Thank you!!
I can only find frozen blueberries, can I use them in place of fresh?
Great question! Yes, they just may “bleed” a bit more and make the bread a bit bluer…
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!
Love the recipe but my dough was too runny. Why is that?
hmmm, not sure…. it’s usually a very thick batter… did it cook ok?
Another great recipe. I added a little bit of a frozen berry mix to the fresh blueberries. It was so yummy!
Can never go wrong with extra blueberries! Happy you love the bread!
This is my new favorite bread, and comfort food! Thank you for sharing! My loving it… eating some right now!
Yay! So happy you love it! Thank you!
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!
Aw, love it! And happy you enjoyed the bread so much! Thank you!!
This was really delicious! We ate it while watching the Great British Baking Show and for once I wasn’t sad!
Aw, this just made my day! Happy you love it! Thank you!
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!
So happy you loved it! And I love the idea of making all mini loaves! Thanks for sharing!
Why do you leave the dough rest for 20 minutes after you put the blueberries in? What does the resting period do?
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.
Can you freeze the loaves after they are baked?
Yes! I freeze baked muffins and quick breads all the time! I often cut this loaf in half and even slice it, then freeze so that we have some when we need/ want it. Stays well in the freezer for a few months.
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?
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 …
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!
Love it! Happy to know King Arthur GF works well too! I bet it tasted great with Meyer lemons and love all your swaps this last time! Thanks for sharing!
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
Just seeing this! It is definitely a tablespoon! And it doesn’t taste metallic… hope you love it! And thank you!!
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.
Happy you loved it! And thanks for sharing that it worked well with King Arthurs GF blend and muffin tins!
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!
So happy you love it! Love the addition of a glaze! Thanks for sharing!
Can you substitute the almond milk/yogurt for regular whole milk?
You can use any yogurt you like… I recently have been making it with plain greek yogurt and it’s great! Hope you love it!
My kids LOVED this bread, I did half coconut sugar and half regular sugar. I also made my own gluten-free flour blend from gluten-free palate to save money. Thank you so much!
I would give this 5 stars but for some reason my computer will only highlight four of them.
I just made this today and it came out perfectly !! So tender and delicious! No one in my family even noticed it was gluten free! I can’t believe how tender it is , and the lemon and blueberry combo is just awesome. Great recipe !! Will be making again!
I bake almost every day.
This is a great recipe (I use Pillsbury gf flour). Thank you!!
(Have you thought about “jump to recipe?”). Would sure help.
Love it! Happy you enjoy it so much! And I just added a “Jump to Recipe” last week! It’s right under the photo… I need to make the color a little darker so it can be seen easier.
I’ve made this a few times now and it doesn’t last long ~ it’s that yummy! A slice with a cup of tea is perfect any day of the week!
Perfect with a cup of tea! Happy you love it! Thank you!
This was such a nice treat for gf and lower sugar diet. Not too sweet and so light and refreshing with the blueberry and lemon! only question is what is the best way to store this after baking?? Not sure how long it will last on the counter in Tupperware. Been eating it for 3 days and still tastes fine.
Absolutely delicious! I used KAF and dumped it all in a bread pan. Can’t tell it’s gluten free at all! This recipe is a keeper!
Happy you loved it! Assuming KAF is King Arthur Flour? Thanks for sharing!
This is so delicious! can it be made as muffins?
Yes! Just bake them for 25 minutes. If the tops are golden and a toothpick not coming out of the center clean, cover loosely with foil and bake an additional 5 minutes or so. Enjoy!
Why did the Turbinado sugar burn on top after about 10 mins of baking?
No sure. I haven’t had that experience. Was it on the top rack or center rack?
I would like to make one GF and one regular – will it turn out ok with regular flour?
Great question! While many of my recipes were originally made with regular flour (and hence work well with regular flour), this one was made for gluten-free flour. You wouldn’t for instance, need to let the batter rest before baking. Other than that, it should work, but haven’t tried it myself.
Can I sub out the gf flour for brown rice flour?
Great question! A single gf flour won’t give you the same texture. It is best to use a one for one gf blend like GF Jules, Cup for Cup or another similar one.
Awesome recipe! I made four mini loaves so I could gift and freeze. The texture is perfect, so soft, moist and not too sweet. In addition to being great with a cup of tea, is also great with a cup of coffee. Thank you!