
The Easiest, Most Delightful Gluten-Free Lemon Blueberry Bread You'll Ever Make
Hey everyone! So, I have a confession: I used to be terrified of baking. Like, "hide-in-the-pantry-when-the-mixer-comes-out" terrified. Gluten-free baking? Don't even get me started! It seemed like alchemy, a secret code I could never crack. But then, something magical happened: I discovered this lemon blueberry bread recipe – a recipe so simple, so foolproof, it convinced me that anyone (and I mean ANYONE) can bake a delicious loaf of gluten-free goodness.
This isn't just any bread, friends. This is the bread that welcomes spring with open arms, the bread that brightens up a grey day, and the bread that's absolutely perfect for a lazy weekend brunch. The zingy lemon, the juicy blueberries – it's a flavor explosion in every bite. And the best part? It's so incredibly easy, even my disaster-prone self can make it without setting off the smoke alarm. So, let's ditch the baking fears and dive in! I promise, you'll thank yourself (and me!) later.
What You'll Need (The Star Players)
Here's your ingredient lineup, and remember, no substitutions necessary to make it amazing!
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add 1 teaspoon separately)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk (the secret to a tender crumb, but see below for substitutions)
- 2 large eggs, lightly beaten
- 2 tablespoons lemon zest
- ¼ cup lemon juice, freshly squeezed is best!
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon lemon zest and 1 tablespoon sugar for the topping
Baking Time: Let's Do This! (It's Easier Than You Think)
- Get Ready: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. A good, even grease job will make removing the bread a breeze later. I always use a bit of parchment paper to line the base of the loaf pan for extra insurance.
- The Dry Goods: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed - this is key to an even rise and texture.
- The Wet Goods: In a separate bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until just combined. No need to over-mix!
- The Big Mix: Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. A few lumps are totally fine; overmixing will make the bread tough, and nobody wants that.
- Berry Beautiful: Gently fold in the blueberries, distributing them evenly throughout the batter. If you're using frozen blueberries, they might bleed a bit of color, don't fret – it's all part of the charm!
- Pan Prep: Pour the batter into your greased loaf pan. Sprinkle top evenly with the combined 1 tablespoon of lemon zest and 1 tablespoon of sugar.
- Bake It Till Golden: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean, or with just a few moist crumbs. Every oven is a little different, so keep an eye on it. The bread should be a beautiful golden brown.
- Cool Down: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is crucial – if you try to slice it too soon, it might crumble.
Tips & Tricks (Let's Take it to the Next Level)
- Buttermilk Magic: If you don't have buttermilk on hand, don't panic! You can easily make a substitute. Just add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk, let it sit for 5 minutes, and voila! Instant buttermilk.
- Berry Variations: Feel free to experiment with other berries! Raspberries, chopped strawberries, or even a mix of berries would work wonderfully in this recipe.
- Lemon Lovers Unite: For an extra punch of lemon flavor, consider adding a teaspoon of lemon extract to the batter, or a simple lemon glaze after the bread has cooled!
- Nutty Addition: Want some crunch? Add ¼ cup of chopped walnuts or pecans to the batter for a delightful texture contrast.
- Gluten-Free Flour Power: The type of gluten-free flour you uses matters! If you don't have a mix with xanthan gum, adding it separately will help with the structure and texture of the bread. Without it, the bread might be crumbly. I prefer using Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, or some others that are high-quality are King Arthur or Cup 4 Cup, each offers great results.
- Make-Ahead Magic: This bread is actually great the next day! If you're making it for brunch, feel free to bake it the night before. Just wrap it tightly in plastic wrap to keep it fresh.

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Recipe Card: Your Quick Reference Guide
Gluten-Free Lemon Blueberry Bread
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Yields: 1 loaf
Ingredients:
- 2 cups gluten-free all-purpose flour blend (+ xanthan gum or 1 tsp separate)
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 2 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon of lemon zest and 1 tablespoon sugar for topping
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk together dry ingredients.
- In a separate bowl, whisk together wet ingredients.
- Combine wet and dry ingredients until just combined.
- Fold in blueberries.
- Pour into the greased or parchment-lined loaf pan. Top with lemon zest and sugar.
- Bake for 50-60 minutes.
- Cool in the pan for 10 minutes, then on a wire rack completely.
Product Recommendations to Get You Started
For this heavenly bread experience I would suggest not neglecting a high quality mixing bowl. A good set of mixing bowls will make your preparation and clean up 100x easier. Also, a good loaf pan is vital for a perfectly baked loaf.
So there you have it, friends! This lemon blueberry bread is a total game-changer, and proof that gluten-free baking doesn't have to be scary. Go on, give it a try – I bet you'll be as obsessed as I am! Happy baking!

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