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
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.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 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
- 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
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 and vanilla 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.
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 …