This Gluten-Free Lemon Blueberry Bread is soft, moist, and full of fresh lemon flavor. Every slice is packed with juicy blueberries and a bright citrus taste that makes this bread perfect for breakfast, brunch, dessert, or an afternoon snack.

The combination of sweet blueberries and tangy lemon is a classic favorite. The fresh lemon adds a refreshing flavor, while the blueberries provide natural sweetness and bursts of juicy goodness throughout the loaf.

Unlike many gluten-free baked goods that can be dry or crumbly, this bread stays soft and tender thanks to a balanced blend of gluten-free flour, eggs, and yogurt. The result is a bakery-style loaf with a fluffy texture and delicious flavor.

This easy recipe is perfect for spring and summer, but it can be enjoyed all year round. It is wonderful served plain, lightly toasted, or topped with a little butter.

Why You Will Love This Recipe

• Gluten-free and delicious
• Moist and tender texture
• Full of fresh lemon flavor
• Loaded with juicy blueberries
• Easy to make
• Perfect for breakfast or dessert
• Freezes well
• Family-friendly recipe

This bread tastes like sunshine in every bite.

Ingredients

For the Bread

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon xanthan gum (omit if included in flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup plain Greek yogurt
• 1/3 cup melted butter or vegetable oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon gluten-free flour (for coating blueberries)

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

Ingredient Details

Gluten-Free Flour

A quality gluten-free all-purpose flour blend creates the best texture.

Lemon Juice and Zest

Fresh lemon juice and zest provide bright citrus flavor.

Blueberries

Fresh blueberries add sweetness and moisture.

Greek Yogurt

Greek yogurt helps keep the bread soft and moist.

Instructions

Step 1: Prepare the Oven

Preheat your oven to:

350°F (175°C)

Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Gluten-free flour
• Xanthan gum (if needed)
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together:

• Eggs
• Sugar
• Greek yogurt
• Melted butter
• Lemon juice
• Lemon zest
• Vanilla extract

Mix until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined.

Do not overmix.

Step 5: Prepare the Blueberries

Place the blueberries in a small bowl.

Toss them with 1 tablespoon gluten-free flour.

This helps prevent them from sinking to the bottom of the loaf.

Step 6: Fold in the Blueberries

Gently fold the blueberries into the batter.

Mix carefully to avoid breaking the berries.

Step 7: Fill the Pan

Pour the batter into the prepared loaf pan.

Spread evenly.

Step 8: Bake

Bake for:

50–60 minutes

The top should be golden and a toothpick inserted into the center should come out clean.

If the bread browns too quickly, loosely cover it with foil.

Step 9: Cool

Allow the bread to cool in the pan for 15 minutes.

Transfer to a wire rack and cool completely.

Step 10: Add the Glaze (Optional)

Mix powdered sugar and lemon juice until smooth.

Drizzle over the cooled bread.

Allow the glaze to set before slicing.

Tips & Tricks

• Use fresh lemon juice for the best flavor.
• Coat blueberries with flour before adding them.
• Do not overmix the batter.
• Allow the bread to cool completely before slicing.
• Use room-temperature ingredients for better texture.

Common Mistakes to Avoid

Overmixing the Batter

Too much mixing can make the bread dense.

Using Too Many Blueberries

Extra berries may make the loaf too wet.

Skipping the Flour Coating

Blueberries may sink to the bottom.

Slicing Too Soon

Warm bread can crumble easily.

Flavor Variations

Lemon Raspberry Bread

Replace blueberries with raspberries.

Lemon Blackberry Bread

Use fresh blackberries instead.

Lemon Poppy Seed Bread

Add 1 tablespoon poppy seeds.

Lemon Coconut Bread

Add 1/2 cup shredded coconut.

Serving Ideas

Serve this bread:

• For breakfast
• At brunch
• With tea or coffee
• As a light dessert
• As an afternoon snack

It pairs beautifully with fresh fruit and yogurt.

Storage Instructions

Room Temperature

Store in an airtight container for up to:

3 days

Refrigerator

Store for up to:

1 week

Freezer

Wrap tightly and freeze for up to:

3 months

Thaw overnight before serving.

Nutrition Benefits

This bread provides:

• Antioxidants from blueberries
• Vitamin C from lemons
• Protein from eggs and yogurt
• Gluten-free goodness

Tips & Tricks

• Add extra lemon zest for a stronger citrus flavor.
• Frozen blueberries can be used without thawing.
• A lemon glaze adds extra sweetness and flavor.
• Great for make-ahead breakfasts.

Notes

• Use a quality gluten-free flour blend.
• Fresh blueberries work best, but frozen are fine.
• Let the bread cool completely before glazing.
• Perfect for spring, summer, and holiday brunches.

Gluten-Free Lemon Blueberry Bread

Description

This Gluten-Free Lemon Blueberry Bread is moist, tender, and filled with fresh blueberries and bright lemon flavor.

Duration

• Prep Time: 15 minutes
• Bake Time: 55 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour 40 minutes

Ingredients

Bread

• 2 cups gluten-free flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 1/2 cup Greek yogurt
• 1/3 cup melted butter
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla
• 1 cup blueberries

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Combine wet and dry mixtures.
5. Toss blueberries with flour and fold into batter.
6. Pour into loaf pan.
7. Bake 50–60 minutes.
8. Cool completely.
9. Add glaze if desired.
10. Slice and serve.

Tips & Tricks

• Coat blueberries with flour.
• Use fresh lemon juice.
• Do not overmix the batter.

Notes

• Store at room temperature for 3 days.
• Freeze for up to 3 months.
• Perfect for breakfast, brunch, or dessert.