Meaningful Eats
Gluten-Free Lemon Blueberry Bread
8 -10 slices
Sweet and citrusy! I love making this easy gluten-free lemon blueberry bread for brunch or a weekday snack. The lemon glaze is one of my all-time favorites. It really makes the flavors pop!I use fresh blueberries and a touch of almond extract to create a gluten-free quick bread that tastes as amazing as it looks! I've surprised quite a few people when they found out it's gluten-free.
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
Other
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ⅓ cup (80ml) neutral oil
- ¼ cup (60ml) milk of choice
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, about the zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (140g) fresh blueberries, rinsed and patted dry
- 1 tablespoon gluten-free measure-for-measure flour
Lemon Glaze
- 1½ cups (180g) powdered sugar
- 2 tablespoons lemon juice, plus more if needed
Instructions
- Preheat the oven to 350°F. Spray an 8x4-inch loaf pan with cooking spray.
- In a large bowl, whisk together 1½ cups gluten-free flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the sugar, eggs, oil, milk, lemon juice, lemon zest, vanilla extract and almond extract.
- In a small bowl, stir together the blueberries and 1 tablespoon of gluten-free flour.
- Slowly pour the wet ingredients into the dry ingredients and stir together with a rubber spatula until just combined and no dry flour streaks remain. Gently fold in the floured blueberries.
- Pour the batter into the prepared loaf pan. Bake for 40 minutes, then cover the pan loosely with foil. This will allow the loaf to continue cooking without the top becoming overly browned. Bake for another 15-20 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.
- For the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice. Adjust the consistency with more lemon juice or more powdered sugar as needed to make a very thick but pourable glaze. Drizzle over the cooled loaf. Let the glaze set for a few minutes before slicing the loaf.
Notes
Gluten-Free: I use my go-to flour in this one. King Arthur Gluten-Free Measure-for-Measure Flour will produce the best results!
Dairy-Free: Use unsweetened dairy-free milk of choice.
Nut-Free: Omit the almond extract.
To Make-Ahead: This batter shouldn't be prepped ahead of time and stored. The blueberries will sink and start to discolor the batter.
To Store: Let cool and store in an airtight container for up to 3 days. You can also refrigerate it for up to 5 days, but I recommend letting slices come to room temperature before serving for the best texture.
To Freeze: Best frozen unglazed. Freeze slices or whole loaf in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then glaze.
Nutrition
Calories: 353kcal | Carbohydrates: 62g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 200mg | Potassium: 102mg | Fiber: 3g | Sugar: 44g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg