This gluten-free lemon blueberry bread is perfect for spring and summer! With a punchy lemon flavour and some fresh blueberries, this quick bread is an easy and delicious snack or dessert.
Spring and summer come and go so fast here in Canada. Make them stay just a little bit longer with this Gluten-Free Lemon Blueberry Bread recipe. This bakery-quality loaf is a spin on my Starbucks Copycat Gluten-Free Lemon Loaf. It's dense, buttery, sweet, and packed with juicy blueberries! The perfect centrepiece dessert, snack cake, or sweet breakfast.
Want to learn how you can make this delicious gluten-free lemon blueberry bread? Keep on reading!
Looking for more gluten-free desserts? Check these out:
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This gluten-free lemon blueberry bread is technically a quick bread.
What is a Quick Bread?
You may ask. A quick bread is defined as a bread made with a leavening agent (in this case both baking soda and baking powder). It contains no yeast and therefore has no rise time—making it a "quick" bread to make!
Why You'll Love This Recipe
- Made in 1 bowl: Easy to make, easy to clean, easy to enjoy.
- Bakery quality at home: This recipe uses real ingredients and techniques used in fancy bakeries, but you can make it at home in no time with minimal equipment.
- Tastes of summer: Use up some seasonal produce while enjoying this fresh dessert loaf.
Ingredients Needed
Here is everything you'll need to make this gluten-free lemon blueberry bread:
This loaf comes together very quick and easy. A few notes on the ingredients...
- Butter: This forms the base of the loaf, as it's almost a pound cake-style. Ensure the butter is softened to room temperature. I typically have salted butter on hand. If you have unsalted, add an extra ¼ teaspoon salt to the batter.
- Sugar: Creaming butter and sugar together adds air to the bread.
- Sour cream: Adds fat and flavour to this bread. It is used often in bakeries. Feel free to use lactose free if needed.
- Avocado oil: Another fat, this time in liquid form. It helps the consistency and fat ratio.
- Lemon: 1 lemon is used both for its zest and juice in this bread.
- Vanilla extract: Enhances other flavours.
- Lemon extract: This is what really gives a punchy lemon flavour.
- Gluten-free all-purpose flour: My favourite to use is Bob's Red Mill 1:1 Baking Flour (blue bag)
- Baking powder and baking soda: The use of both leaveners not only makes this technically a quick bread, but helps give rise to the loaf with the fat it contains.
- Salt: Essential to balance out the sweetness.
- Fresh blueberries: Fresh is important! I have tried this recipe with frozen blueberries and it did not work out. They release wayyyy too much moisture when baking. In fact, it didn't even fully bake after 2 HOURS in the oven. I know it's a little bit more expensive, but fresh blueberries make a world of a difference in this recipe and they are essential.
Icing Glaze
- Icing sugar: The base of any glaze.
- Lemon juice and milk: I like to use a combination of both. The lemon juice gives the glaze a lemony flavour, while the milk keeps it a bit more creamy. Start with a small amount of each and work up until you have your desired consistency.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Ensure the butter, eggs, sour cream, and lemon are at room temperature before beginning. Preheat the oven to 350°F.
(1) In a stand mixer with the paddle attachment, hand mixer, or with some elbow grease, beat the butter until light and fluffy, about 5 minutes. Add in the sugar and cream together for another 5 minutes. Add the sour cream, oil, and eggs one at a time. Mix slowly to incorporate.
(2) Mix in the lemon juice, zest, vanilla and lemon extracts.
(3) & (4) Add in the gluten-free flour, baking powder, baking soda, and salt. Mix until just combined.
(5) & (6) Toss the fresh blueberries with 2 tablespoon of gluten-free flour. Pour into the batter and gently fold with a rubber spatula until the blueberries are evenly dispersed.
(7) Pour the mixture into a greased 9x5" loaf pan. I used a silicone loaf pan inserted into a metal one (to keep its shape). Bake on the middle rack in the oven for approximately 65 - 70 minutes. Check that a skewer inserted comes out clean. If so, it's done. Cool for 10 minutes in the pan, then remove to a wire rack and allow to cool completely (at least 2 hours).
(8) While the loaf is cooling, you can prepare the icing glaze. Pour about 1 teaspoon or lemon juice and 1 teaspoon of milk into the icing sugar. Mix with a spoon until smooth. Add more liquid if a thinner consistency is desired. I like mine thick but pourable.
(9) & (10) Once the loaf is completely cool, pour the glaze on top and spread with an offset spatula. Allow the glaze to solidify for a few minutes. Slice and enjoy!
Serving & Storage Instructions
Serving Tip: I personally find the loaf to taste the best after it's sat in an airtight container overnight. This time allows the crusty edges to soften and become more moist. It makes for a slightly more tender bread.
Storage Instructions: The sliced loaf will keep in an airtight container at room temperature for 2 days. Avoid the fridge as it will make the loaf dry.
Substitutions
While this gluten-free lemon blueberry bread is crafted with optimal ingredients, here are some substitution suggestions:
- Dairy-Free: If you cannot have dairy, try using dairy-free substitutions! You would have to swap the butter, sour cream, and milk. Note that I have not tried this loaf with dairy-free substitutions. If you do, leave a comment below to let me know!
- Vegan Option: Unfortunately, I don't think a vegan option would work for this recipe. The dairy may be swapped, but the eggs are integral in providing the proper texture and consistency of the loaf.
- Blueberries: As mentioned in the ingredients section, frozen blueberries are not a substitution for the fresh blueberries required in this recipe. They release way too much moisture when baking and will cause the loaf to not bake thoroughly.
- Glaze: If you prefer a thicker buttercream icing to top your loaf, use my recipe here.
Expert Tips
- Beat the butter for a good 5 minutes. It will turn fluffy and lighter in colour. This means that sufficient air has been beat into the butter. Beating it for another 5 minutes with the sugar will ensure that they are creamed together properly.
- Roll your lemon. Using your palm to firmly roll the lemon on your counter prior to juicing will ensure that it releases as much lemon juice as possible.
- Use fresh blueberries. Frozen blueberries will release too much moisture and will cause the loaf to never fully bake.
- Don't overmix the batter. While yes we want air incorporated in the batter, as soon as the dry ingredients are added, only mix until combined to avoid over-mixing and producing a crumbly dough. You also don't want to pop the blueberries when folding them in.
Frequently Asked Questions
Unfortunately, I don't think a vegan option would work for this recipe. The dairy may be swapped, but the eggs are integral in providing the proper texture and consistency of the loaf.
If you cannot have dairy, try using dairy-free substitutions! You would have to swap the butter, sour cream, and milk. Note that I have not tried this loaf with dairy-free substitutions. If you do, leave a comment below to let me know.
No, frozen blueberries will not work in this recipe. They release too much moisture when cooking and will cause the loaf to never fully cook. Stick with fresh blueberries for optimal results.
You can absolutely make this gluten-free lemon blueberry bread without a stand mixer. If you have a hand mixer, you can beat the butter with that. If not, you can also do it with a handheld whisk—you'll just have to put some elbow grease into it for a few minutes until you see the butter turn a lighter colour.
The recipe recommends tossing the blueberries in flour before folding them into the batter. This should prevent them from sinking to the bottom of the loaf.
Now you've made a gluten-free lemon blueberry bread! This is the perfect dessert, snack, or even breakfast for the spring or summer time. It is sure to fly off your countertops with friends and family. Enjoy!
Have you made this gluten-free lemon blueberry bread? I'd very much appreciate it if you leave a comment below and tag me on instagram @fromoliviaskitchen!
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Recipe
Gluten-Free Lemon Blueberry Bread
Ingredients
- ½ cup salted butter, softened to room temperature if using unsalted butter, add an additional ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup sour cream, at room temperature use lactose-free if required
- ¼ cup avocado oil
- 3 eggs
- ⅓ cup lemon juice approximately the juice from 1 lemon
- zest of 1 lemon optional but recommended
- 1 teaspoon vanilla extract
- 1 tablespoon lemon extract
- 1¾ cup gluten-free all-purpose flour I use Bob's Red Mill 1:1 Gluten-Free Baking Flour (blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
Icing Glaze
- ¾ cup icing sugar
- 2 teaspoon lemon juice
- 2 teaspoon milk of choice
Instructions
- Ensure the butter, eggs, sour cream, and lemon are at room temperature before beginning. Preheat the oven to 350°F.
- In a stand mixer with the paddle attachment, hand mixer, or with some elbow grease, beat the butter until light and fluffy, about 5 minutes. Add in the sugar and cream together for another 5 minutes. Add the sour cream, oil, and eggs one at a time. Mix slowly to incorporate. Add the lemon juice, zest, vanilla and lemon extracts. Mix well.
- Add the gluten-free flour, baking powder, baking soda, and salt. Mix until just combined.
- Toss the fresh blueberries with 2 tablespoon of gluten-free flour. Pour into the batter and gently fold with a rubber spatula until the blueberries are evenly dispersed.
- Pour the mixture into a greased 9x5" loaf pan. I used a silicone loaf pan inserted into a metal one (to keep its shape). Bake on the middle rack in the oven for approximately 65 - 70 minutes. Check that a skewer inserted comes out clean. If so, it's done. Cool for 10 minutes in the pan, then remove to a wire rack and allow to cool completely (at least 2 hours).
- While the loaf is cooling, you can prepare the icing glaze. Pour about 1 teaspoon or lemon juice and 1 teaspoon of milk into the icing sugar. Mix with a spoon until smooth. Add more liquid if a thinner consistency is desired. I like mine thick but pourable.
- Once the loaf is completely cool, pour the glaze on top and spread with an offset spatula. Allow the glaze to solidify for a few minutes. Slice and enjoy! See serving and storage instructions below.
Carly says
Hi…I just started to make this and don’t see eggs listed in the in the ingredients list. How many eggs? Thanks.
Olivia Parsons says
Hi Carly—sorry about that! I've just updated the recipe card to include the 3 eggs required. Enjoy!