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Freshly cut lemon blueberry loaf topped with thin lemon slices.

Gluten-Free Lemon Blueberry Bread with Glaze

Treat your taste buds to this delicious, light, and summery Gluten-free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are bright and glorious combination when baked into a loaf of bread and drizzled with a lemon glaze. Perfect for easy breakfasts, quick snacks, or dessert.

Prep: 10 minsCook: 55 minsTotal: 1 hour 5 minutes
Servings: 1 loaf (14 slices) 1x

Ingredients

  • 2 eggs (110 g)
  • ⅔ cups milk of choice, dairy or non-dairy (155 g)
  • ¾ cup cane sugar (145 g) 
  • ¼ cup avocado oil (may substitute melted coconut oil or melted butter)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon apple cider vinegar
  • 2 1/4 cups gluten-free flour blend (340-360 grams) (this recipe has been tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1/4 cup fresh lemon juice (about 2 small/medium lemons)
  • 12 tablespoons lemon zest (about 2 small/medium lemons)
  • 11 1/4  cup fresh or frozen blueberries (160 g)
  • Optional: thin lemon slices for the top of the bread

For the Lemon Glaze:

  • ¼ cup powdered sugar (30 g)
  • 1 ½ teaspoons fresh lemon juice

Instructions

  1. Preheat the oven to 350℉. Line a 9×5 loaf pan with parchment paper or spray with cooking spray.
  2. In a medium bowl, whisk together the eggs, milk, sugar, oil, vanilla and vinegar.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt and mix.
  4. Add the wet ingredients to the dry ingredients and stir well to combine.
  5. Stir in the lemon juice and zest (the batter will bubble and foam a little). Then fold in the blueberries.
  6. Pour the batter into the prepared loaf pan. If desired, add thin slices of lemon to the top of the batter before baking.
  7. Bake for 50-60 minutes or until a toothpick in the center comes out clean. Let bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze:

  1. In a bowl, combine the powdered sugar and lemon juice until a smooth and thin glaze forms. Once the bread has cooled, drizzle the glaze on top of the bread, then slice and serve.

Notes

If gluten-free is not needed, you can substitute an equal amount of unbleached all-purpose flour for the gluten-free flour.

Nutrition Information

  • Serving Size: 1 slice with glaze
  • Calories: 214
  • Fat: 5g
  • (Sat Fat: 1g)
  • Sodium: 267mg
  • Carbohydrate: 41g
  • (Fiber: 2g
  • Sugar: 14g)
  • Protein: 3g
  • Cholesterol: 21mg

Dietary

© The Real Food Dietitians
Recipe By: Ana Ankeny