Try this gluten-free lemon blueberry bread moist, flavorful, and dairy-free! Perfect for breakfast, snack or dessert. Add extra lemon glaze for a zesty twist!

With just the right amount of lemon and blueberry, gluten-free lemon blueberry bread can be classified as all-time moist and juicy treat. This sweet blueberry makes a great breakfast dish or an afternoon tea snack or simply have it as a dessert any time of the day. I suggest that you pour additional lemon glaze for the people who prefer more lemon kick with their cakes. And yes, it is completely free of dairy. So, go ahead and make a loaf or two and spread it across all friends and family!

Spring Time Means Lemon Everything

Even though winter’s ahead has been packed in thick sweaters, coasts and scarves, I’m ever so thrilled that spring is finally here I could leap in joy.

As winter makes her last bow out the door, the remaining freezing cold days are increasingly punctuated by warm yellow sunshine and lengthening light days. The radiating and sharp edge of a lemon plays well with the rejuvenating and colorful attitude of spring season.

In case you were looking for light and refreshing yet soul satisfying dishes after the cloying and generally more heavy food that winter comes with, the acidity and the general tangy punch of that appealing citrus would do just that and have your taste buds sing.

Why This Recipe Works:

Simple Ingredients: Ingredients for this gluten free lemon blueberry bread recipe can be obtained from a normal grocery store (nothing too fancy!) easily.
Very Easy to Make: This Simple Quick Bread Recipe Needs No More Than 10 Minutes of prep time. After that, just pop it in the oven and let it bake!
Delicious Flavor and Texture: A Sweet Lemon Flavor And Soft Blueberry Pieces Gluten-Free Blueberry Bread Recipe Will Please The Whole Family.
Totally Gluten-Free and Dairy-Free: : The good thing is that this recipe is 100% gluten free and lactose free meaning even those who have celiac or gluten / lactose intolerance could be able to enjoy this loaf of blueberry bread without any problems.

Recipe Notes + Substitutions

1. Gluten-Free All-Purpose Flour: A great gluten-free flour is made with lighter flours and starches. Examples are rice flour, tapioca starch, potato starch, or cornstarch. These will be helpful in your quest for a light texture in your baked goods. Do not use gluten-free blends that have heavier flours in them, such as garbanzo bean flour; it tends to make the bread dense. If you have no gluten sensitivity, use regular wheat flour in the same amount.

2. Xanthan Gum: This is a gluten substitute for gluten-free flours and helps the ingredients bind together. In case your gluten-free flour blend does not already include it, add xanthan gum.

3. Baking Powder: Since there is no other leavening agent that is used in this quick bread recipe other than baking powder, make sure that this is high on your list. It has been made gluten free certified baking powder for people who are Celiac and or gluten intolerant.

4. Sugar: I used white sugar, but you could use light brown sugar instead if you prefer. For diabetics or insulin resistant people, I suggest the use of granulated monkfruit sweetener which is a one to one sugar substitute that has no glycemic index.

5. Lemon Zest: Freshly grated lemon zest is one of the key ingredients in this lemon blueberry bread recipe because it gives an amazing flavour and fragrance to the bread, and it should be grated just before use to achieve full results.

6. Eggs: The eggs are essential for the moisture content of this blueberry bread, but also to help combine the ingredients more effectively. I have not made this recipe without eggs, but if you are fish allergic, you may want to try some form of an egg-replacer or aquafaba. (If you do make this recipe egg-free please let me know how it goes in the comments below I would love to know!)

7. Yogurt: For the purposes of this recipe, I used plain, dairy-free yogurt and I was able to maintain the recipe’s dairy-free attribute. Those who do not have intolerable to lactose can use Greek yogurt or regular plain unsweetened yogurt.

8. Vanilla Extract: I am including vanilla extract to enhance the flavor. If you do not like the taste of vanilla, you can leave it out.

9. Butter: I used dairy-free butter in order to maintain the recipe in its dairy free state. You may also use coconut oil instead (in case of coconut oil, I suggest using refined coconut oil which is almost devoid of any coconut oil taste over extra virgin which is rich in the strong coconut oil taste). But if you are not allergy to lactose, normal butter or ghee is also good.

10.Blueberries: Blueberries being a dominant even star ingredient in the preparation of the lemon blueberry bread. I have fresh blueberries, however frozen with a good variety of frozen blueberries will do the same. You can also replace the blueberries with other berries (such raspberries, blackberries and strawberries). Or you can also skip the berries altogether and replace with a gluten free lemon loaf..

11. POWDERED SUGAR: Powdered sugar is also known as ‘icing sugar’ or ‘confectioner’s sugar’, which should be used for the lemon glaze. Its fineness in texture allows it to dissolve and blend into the glaze with much ease. The normal granulated sugar will not work here because the granulated sugar does not dissolve but results in a grainy texture of the lemon glaze.

If you’re diabetic or insulin-resistant, I would recommend using powdered monkfruit sweetener-a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar.

12. Fresh Lemon Juice: In addition to that, I will be using fresh lemon juice instead of bottled lemon juice for the best result.

Recipe FAQs:

How to Store Gluten-Free Lemon Blueberry Bread

To store, wrap the cooled gluten-free lemon blueberry bread in plastic wrap or put it in an airtight container. Keep it in the refrigerator for up to 5 days.

Can You Freeze Blueberry Bread?

Yes, you can freeze it. To do so, wrap the cooled gluten-free lemon blueberry bread in plastic wrap or place it in a freezer-safe container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, let the bread thaw overnight in the refrigerator before slicing and eating.