The first bite of this gluten-free lemon-blueberry loaf is a burst of flavorful tangy, lemony-blueberry sweetness! As a breakfast loaf or a dessert, it has easily become one of my favorite quick bread recipes. Make a few loaves and stick one in the freezer for those unexpected guests that may drop by. Speaking of unexpected guests, my daughter called and said, “Mom, can we come for a visit tomorrow and stay for five days?” For those of you who have been following my blog, you know I have a new grandson. Quite frankly, I was surprised they wanted to travel 7 hours in a car with a four-week old, but I was thrilled! I loved my snuggle time with little Levi and didn’t mind the diaper changes and occasional spit-up that found its way on my shoulder when the burp rag fell to the floor. But the best part of their visit was introducing my mom & dad to their new great-grandson. Many of you know my mom’s auto-immune story (you can read it by clicking here), so watching her kiss on Levi brought tears to my eyes.

Great-Grandma Lovin'
A little Great-grandma love!


You may use fresh or frozen blueberries for this loaf. I used fresh because they were in season.

I also used Pamela’s new Artisan Flour Mix and was really pleased with the results.


Lemon-Blueberry Batter
I used parchment paper in the loaf pan so I could easily lift the loaf out.


Prepare the lemon-glaze while the loaf is baking.


Gluten-free Lemon-Blueberry Loaf
Bake the gluten-free lemon-blueberry loaf until it is golden brown.


Poking holes in a Lemon-blueberry Loaf
Prepare the loaf for glazing by poking holes throughout the top.


Glazing a Lemon-Blueberry Loaf
Drizzle the glaze over the top of the loaf allowing the liquid to seep into the holes.


Sliced Gluten-free Lemon-Blueberry Loaf
Glaze the top of the cooled loaf with the icing before slicing and serving this delicious Gluten-free Lemon-Blueberry Loaf.

Gluten-free Lemon Blueberry Loaf

Serves 8-12
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Dietary Gluten-free
Meal type Dessert
Misc Freezable
One of my most popular recipes, this gluten-free Lemon Blueberry Loaf. Moist and delicious in every bite.



  • 1 1/2 cup Gluten-free baking mix (I used Pamala's new Artisan Flour Mix)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 3/4 cups organic cane sugar
  • 1 tablespoon finely grated lemon zest (organic)
  • 3 Large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (organic)


  • 3 tablespoons fresh lemon juice
  • 3 tablespoons organic cane sugar


  • 1/2 cup organic powdered sugar
  • 3 tablespoons lemon juice


Step 1
Preheat oven to 350 degrees.

Step 2
In a medium size bowl mix flour, baking powder and salt.
Step 3
In a separate bowl, beat the coconut oil, organic cane sugar and lemon zest on medium-high speed. When color lightens, add the eggs one at a time, until each is fully incorporated. Add the milk and vanilla and stir.
Step 4
Blend in dry ingredients. In a small bowl, toss the blueberries with the 1 teaspoon gluten-free flour. Gently fold into the batter.

Step 5
Scrape batter into a prepared loaf pan (I lined mine with parchment paper, but you can use a non-stick spray as well). Place in the center of a preheated 350 degree oven and set the timer for 45 minutes (you may need to cook it for 50-55 minutes, whenever a toothpick inserted in the center comes out clean.)

Step 6
While the bread is baking, make the syrup: Boil the lemon juice and organic cane sugar over medium heat until it forms a syrup, about 2-3 minutes. Remove from heat.

Step 7
Once you have removed the bread from the oven, allow to cool for about five minutes before transferring to a plate. Using a wooden skewer, pierce the top of the bread all over using a wooden skewer (most recipes call for tipping the bread upside down and poking the holes in the bottom. I am always a little leery about flipping gluten-free items upside down. I hate getting this far in a recipe to have the loaf fall apart; that's why I chose to put the holes in the top). Then brush the loaf generously with the syrup, allowing it to seep into the holes.

Step 8
Allow the loaf to completely cool before icing it with the glaze. Stir together the confectioners’ sugar and lemon juice in a small bowl. Drizzle the glaze over the top. Makes 1 large loaf.



This gluten-free recipe was inspired by the (not so gluten-free) Taste Williams-Sonoma blog.

This recipe was also shared on the following blogs: Chef-in-Training, SimplySugar&Glutenfree, EasyGreenMama, LadyBehindtheCurtain, GlutenFreeHomemaker, DeliciousObsessions, ThisGalCooks, ShareItTuesday, JamHands


20 Comments on Gluten-free Lemon-Blueberry Loaf

  1. this recipe turned out wonderfull for me, but i made a few changes: instead of full gluten free flour which i find gets a bit gritty and tasteless i did 1/2 cup gluten free flour(bob’s red mill) and 1/2 cup quinoa flour and 1/2 cup brown rice flour, also replaced the milk with almond milk making this a gluten free/dairy free recipe and it was the tastiest gluten free loaf i have ever made…thanks so much, i shared it will all my gluten free buddies!

  2. By my family raves, I will be making this bread again. I am the only required GF in the family, but they suffer through many experiments in baking. My husband said this had no gritty feel at all and was the best GF bread he has had. The taste and texture was wonderful.

  3. Hi Laurie,

    I came across your recipe when I googled gluten-free lemon blueberry bread….sounds great! I’m wondering if I can use Pamela’s pancake and baking mix instead of the artisan bread. She has recipes for both on her site for her quick breads. It would probably be fine but wanted to ask your opinion anyway. Years ago a friend made a lemon-blueberry bread and I still remeber it.


    • Hi Cary, I think you could use Pamela’s Baking Mix with no problems. The main difference between her baking mix and the artisan flour is added sorghum flour in the artisan mix. If you have sorghum and want to add a little to your baking mix, you would pretty much have the artisan flour. I would probably add 1/4 cup sorghum to 2 cups baking mix.

  4. Thanks Laurie. I don’t have sorghum flour so will just use the baking mix. I’ll let you know how it turns out.

  5. Hi Laurie,

    The lemon-blueberry bread turned out great with the Pamela’s baking mix….so moist and yummy! I didn’t do the glaze, as I wanted more of a breakfast bread and less sweet but was still plenty sweet.. I might try it with strawberries snce they’re in season locally where I am.


  6. I tried the strawberries and used less sugar in the recipe. It turned out great! The orange is a good idea too.

  7. Delicious! Wow. wish my blueberry bushes produced more this year but I can still get them at the market. Made one for home and one to share at work. So moist, but I do hink that it is great without the glaze. Less sweet. Thank you! I will bookmark your site for sure.

  8. Amazing recipe! I made it with Almond milk and Almond flour. Turned out well, but all my blueberries exploded haha! It was quite a delicious purple/blue loaf!

    • Thank you, Kaleigh! I’m glad to hear it turned out well with the almond milk and almond flour. That’s funny your blueberries exploded. They must have been quite juicy!

  9. I don’t have Pamela’s Artisan Baking Mix so I’m wondering if Bisquick GF baking mix would work….I’ve never made GF recipes before…I’m very new to this. I have a lemon blueberry bread recipe that’s delish & I’m hoping this GF will be a good substitute.

  10. Just made my first loaf, and will make more tomorrow to freeze and share. It is delicious! I did not glaze it either, and it was perfectly tangy-sweet. Thank you so much.

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