Gluten Free Lemon Blueberry Bread

Gluten-free blueberry recipes are kind of my thing - my oat flour blueberry muffins are a perpetual fan favorite - and this gluten free lemon blueberry bread is such a winner. It takes inspiration from my gluten free blueberry yogurt cake to make a sliceable loaf cake (à la my gluten free yogurt lemon cake) that features juicy pops of berries in every bite. And the thick lemon glaze to finish literally takes it over the top.

I truly cannot resist this cake at breakfast, on the brunch table (go all in on blueberries and make a basket of gluten free lemon blueberry muffins and a gluten free blueberry coffee cake, too), or even as dessert with a little whipped cream alongside each slice.

What You'll Love

• It's made in one bowl. Start by rubbing lemon zest into sugar to create a super lemony base to the batter, then just whisk and stir in the rest of the ingredients. Easy, easy, easy!
• So flavorful. Because of that first step, there's a gorgeous hint of lemon perfuming the whole loaf. Add blueberries for juicy, summery flavor, and bring it all together by spreading a sweet-tart lemon glaze over the top of the loaf.
• Simple and sumptuous. These ingredients are not complicated, yet they come together so nicely to create a sturdy yet tender quick bread that's always in season.

Ingredients Needed

Here's what you need for gluten free lemon blueberry bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Yogurt - For the best results, use plain full-fat yogurt or vanilla yogurt.
• Granulated sugar
• Eggs - Large eggs at room temperature work best.
• Oat flour - Learn how to make oat flour at home, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, brown or white rice flour makes a fine substitute.
• Almond flour - I love the extra protein and moisture fine-ground almond flour adds to this bread. If you don't eat almonds, try another nut flour or substitute oat flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
• Blueberries - Feel free to use either fresh or frozen blueberries - no need to defrost the blueberries first.
• Glaze - Lemon juice and (sifted) powdered sugar

Tips & Recipe Notes

• What type of yogurt? I use either whole-fat plain yogurt or plain Greek yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose the richness from the higher-fat yogurt.
• Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
• Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
• Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but make sure to add the citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor.
• Make it a cake. I love baking this cake as a pretty layer cake! Double the recipe and bake it in two 2 9-inch cake rounds. You can fill and frost the cake with a simple, lightly sweetened whipped cream, or do a cream cheese or vanilla buttercream frosting.
• Try another fruit. Use this base and add raspberries, chopped strawberries, or even pitted cherries in season!

Proper Storage

• Counter - Cover the loaf or transfer it to an airtight container or sealable bag and store it on the counter for up to 3 days.
• Fridge - Place the loaf in a sealable bag or container, or wrap it in foil and place it in the fridge for up to 5 days.
• Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw overnight in the fridge before eating.