This one-bowl gluten free blueberry bread is moist, sweet, and absolutely crammed with blueberries! Like blueberry muffins but turned into a sliceable loaf, this simple quick bread is perfect at breakfast or for an afternoon snack.

Easiest Gluten Free Blueberry Bread

Think blueberry muffins but turned into blueberry bread! This one-bowl blueberry quick bread is reminiscent of classic blueberry muffins that have been turned into a gluten free, sliceable loaf cake. It's easily made with fresh or frozen blueberries, although in the summer months when blueberries are readily available, may I suggest fresh? A handful of basics like Greek yogurt, butter, eggs, and not too much sugar come together to make a tender, breakfast-worthy treat that's bursting with berries.

A piece of gluten free blueberry bread is cut in a half on a white plate.

Texture is Everything

As with most gluten free bakes, you're going for a texture that is fluffy and moist, never crumbly or dry. A good amount of fat is necessary to balance the gluten free flours, and in this blueberry loaf, Greek yogurt plus melted butter work together to hydrate the flour blend thoroughly. You'll experience such a gorgeous velvety crumb once baked.

So, why hydrate the flour? I'm so glad you asked! When using a gluten free flour blend in particular, it will contain starchy flours (mine calls for tapioca flour/starch and sweet white rice flour) which are, naturally, starchier than wheat flour. Allowing the liquids in the batter to fully sink into (or hydrate) the starchy flours helps to eliminate grittiness or dryness. And while there may be a worry that the longer the baking powder or baking soda "sits" while the batter hydrates, affecting the rise, I don't believe that to be the case. And, many bakeries will make up batters and hold them overnight in the fridge. You may experience a slight loss of leavening power, but in my opinion it is negligible compared to the better crumb you'll sink your teeth into after letting gluten free batter rest. If you are very concerned, you can stir in the baking powder and baking soda after you hydrate the batter but just before baking.

Ingredients for blueberry bread are shown labeled and portioned out: blueberries, gluten free flour, Greek yogurt, butter, baking powder, baking soda, salt, sugar, eggs.

Ingredient Notes

Here are a few notes on the ingredients needed to make this delicious blueberry loaf! I've included the full ingredient amounts in the recipe card lower down.

Butter - As with most baking recipes, unsalted butter is the best so that it doesn't affect the taste of the finished bake (ie make it too salty). If you do need to use unsalted butter, omit the salt called for in the ingredients list.
Granulated sugar - There's a bit of sugar that gets folded into the batter, and then you'll sprinkle more over the top for some added sweetness.
Greek yogurt - You can use full, low, or non-fat Greek yogurt, but make sure to use plain or vanilla yogurt.
Eggs - I developed this recipe using large eggs, so they will work the best!
Leavening - Baking powder and baking soda combine to give the loaf lift.
Salt - A touch of fine sea salt balances the sweetness of the bread.
Gluten free flour - I developed this recipe using my homemade gluten free flour blend, but you can use a gluten free flour blend of your choice.
Blueberries - You can use fresh or frozen blueberries.

Should I Use Fresh or Frozen Blueberries?

This is entirely up to you - fresh or frozen blueberries are a great choice for this recipe and both perform the same. If you use fresh blueberries, make sure to give them a rinse and a gentle pat dry before you add them to the batter. For frozen blueberries, there's no need to defrost them - simply fold them into the batter as the recipe instructs. You can also use wild blueberries if you can find them in the freezer section. Use an extra ½ cup of wild blueberries because they're a bit smaller than regular blueberries.

A slice of gluten free blueberry bread on a plate next to the loaf.

How to Make Blueberry Bread

Here's a look at how to make this loaf, with the detailed instructions in the recipe card.

Melted butter and eggs are combined in a bowl. — melt butter

The dry ingredients are added to the wet ingredients in a bowl. — melt butter

Prep: Line a standard-size loaf pan with a piece of parchment paper.
Make batter: Melt the butter then whisk in ¾ cup granulated sugar. Add yogurt and eggs and whisk to combine, then whisk in the baking powder, baking soda, and salt.

Blueberries are stirred into th ebatter. — add flour + blueberries

The batter for blueberry bread is spread in a metal loaf pan lined with parchment paper. — add flour + blueberries

Add flour and blueberries: Stir in the gluten free flour and blueberries.
Rest batter: Spread the batter in the pan and rest for 20 minutes. Preheat the oven to 375℉.

The gluten free blueberry bread cools in a pan on a rack. — bake

A loaf of gluten free blueberry bread on a piece of parchment. — bake

Bake: Now bake the loaf for 60 to 70 minutes, or until a tester comes out clean.
Cool: Cool the loaf in the pan on a rack, then turn it out to cool completely.

A slice of gluten free blueberry bread is served on a white plate with a hand adjusting the plate.

Recipe Tips & Substitution Options

Rest the batter – Make sure to let the batter rest in the pan before baking it off - gluten free flour benefits from a rest so that the flour hydrates and makes the finished loaf taste better! You can rest the batter for 20-30 minutes or if you're short on time just let it rest while the oven preheats.
What type of loaf pan? I am a big fan of using metal loaf pans because they help the contents to cook more evenly. If you can, I recommend using a metal standard-size loaf pan for this blueberry bread. If you need to use a glass loaf pan, lower the temperature to 350℉ and cook it a little longer.
Make mini loaves. This recipe also works wonderfully in mini loaf pans! The batter will fit in about 2 mini loaf pans, and will need slightly less time to bake.
Go dairy-free - Instead of butter, use melted coconut oil plus your favorite non-dairy yogurt to make this blueberry bread dairy-free.
Make lemon blueberry bread - Rub the zest of 1 lemon into ¾ cup sugar to release the citrus oils, then add the rest of the ingredients (so, start with the sugar then whisk in the melted butter).
A pinch of cinnamon - I love a little extra warming spice in this recipe. A bit of ground cinnamon or cardamom is perfect.

A loaf of gluten free blueberry bread on a wooden cutting board.

How to Store This Blueberry Loaf

There's plenty of Greek yogurt in this loaf, which helps it stay fresh and moist-tasting longer. You can keep it out on the counter for a few days, then pop it in the fridge to extend its lifespan. You can also freeze it! See how to store gluten free blueberry bread below:

Counter – Keep the blueberry bread on the counter wrapped in plastic or in a plastic bag for up to 3 days.
Fridge – Place the bread in a plastic bag or an airtight container and store it in the fridge for up to 5 days. I like to bring slices of blueberry bread to room temperature for the best flavor and texture.
Freezer – Wrap the bread in plastic and then a layer of foil and store it in the freezer for up to 3 months. Defrost in the fridge before serving.

Gluten Free Blueberry Bread