Gluten-free Lemon-Blueberry Loaf

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.

 

Lemon-Glaze

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 Ingredients:

 

1 1/2 cups Gluten-free baking mix (I used Pamala’s new Artisan Flour Mix)

1 tsp. baking powder

1/2 tsp. salt

1/2 cup coconut oil

3/4 cup organic cane sugar

1 Tbsp. finely grated lemon zest

3 large eggs

1/2 cup whole milk

1 tsp. pure vanilla extract

1 cup fresh blueberries

 

For the syrup:

3 Tbsp. fresh lemon juice

3 Tbsp. organic cane sugar

 

For the glaze:

1/2 cup confectioners’ sugar

3 tsp. fresh lemon juice

 

Instructions:

Preheat oven to 350 degrees.

In a medium size bowl mix flour, baking powder and salt. 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. Blend in dry ingredients. In a small bowl, toss the blueberries with the 1 teaspoon gluten-free flour. Gently fold into the batter.

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.)

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.

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.

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

14 Comments on Gluten-free Lemon-Blueberry Loaf

  1. Stephanie Perry
    October 28, 2013 at 2:35 pm (1 year ago)

    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!

    Reply
    • Laurie Barrie
      October 30, 2013 at 10:32 am (1 year ago)

      I’m so glad it worked out well for you. It’s nice to do a bit of experimenting with other flours. I’ll definitely have to try your version.

      Reply
  2. Wendi
    December 18, 2013 at 4:02 pm (1 year ago)

    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.

    Reply
    • Laurie Barrie
      December 19, 2013 at 10:54 pm (1 year ago)

      I’m so glad you liked it! It is one of our favorites too.

      Reply
  3. Michelle @ Esculent Dreams
    March 10, 2014 at 6:36 am (11 months ago)

    This reminds me of a loaf I loved before going gluten-free – thanks so much for this recipe! :)

    Reply
    • Laurie Barrie
      March 10, 2014 at 6:15 pm (11 months ago)

      This is one of my all-time favorite gluten-free recipes. I hope you try it and let me know what you think!

      Reply
  4. Cary Collins
    April 25, 2014 at 8:58 am (9 months ago)

    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.

    Thanks,
    Cary

    Reply
    • Laurie Barrie
      April 26, 2014 at 9:08 am (9 months ago)

      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.

      Reply
  5. Cary Collins
    April 26, 2014 at 11:49 am (9 months ago)

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

    Reply
  6. Cary Collins
    April 27, 2014 at 1:35 pm (9 months ago)

    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.

    Cary

    Reply
    • Laurie Barrie
      April 27, 2014 at 9:20 pm (9 months ago)

      I’m so glad that turned out for you. Strawberries sound delicious! You could even change it up a bit and do a strawberry orange bread.

      Reply
  7. Cary Collins
    May 8, 2014 at 12:22 pm (9 months ago)

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

    Reply
  8. Cindy
    August 28, 2014 at 7:40 am (5 months ago)

    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.

    Reply
    • Laurie Barrie
      September 2, 2014 at 6:27 pm (5 months ago)

      Thanks Cindy! I do agree that sometimes the glaze is a bit much. Glad you enjoyed the recipe.

      Reply

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