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top view of a gluten free lemon blueberry loaf with 3 slices
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5 from 2 votes

Gluten-Free Lemon Blueberry Bread

This gluten-free lemon blueberry bread is perfect for spring and summer! With a punchy lemon flavour and some fresh blueberries, this quick bread is an easy and delicious snack or dessert.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 10 slices

Ingredients

  • ½ cup salted butter, softened to room temperature if using unsalted butter, add an additional ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup sour cream, at room temperature use lactose-free if required
  • ¼ cup avocado oil
  • 3 eggs
  • cup lemon juice approximately the juice from 1 lemon
  • zest of 1 lemon optional but recommended
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon extract
  • cup gluten-free all-purpose flour I use Bob's Red Mill 1:1 Gluten-Free Baking Flour (blue bag)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh blueberries

Icing Glaze

  • ¾ cup icing sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon milk of choice

Instructions

  • Ensure the butter, eggs, sour cream, and lemon are at room temperature before beginning. Preheat the oven to 350°F.
  • In a stand mixer with the paddle attachment, hand mixer, or with some elbow grease, beat the butter until light and fluffy, about 5 minutes. Add in the sugar and cream together for another 5 minutes. Add the sour cream, oil, and eggs one at a time. Mix slowly to incorporate. Add the lemon juice, zest, vanilla and lemon extracts. Mix well.
  • Add the gluten-free flour, baking powder, baking soda, and salt. Mix until just combined. 
  • Toss the fresh blueberries with 2 tablespoon of gluten-free flour. Pour into the batter and gently fold with a rubber spatula until the blueberries are evenly dispersed. 
  • Pour the mixture into a greased 9x5" loaf pan. I used a silicone loaf pan inserted into a metal one (to keep its shape). Bake on the middle rack in the oven for approximately 65 - 70 minutes. Check that a skewer inserted comes out clean. If so, it's done. Cool for 10 minutes in the pan, then remove to a wire rack and allow to cool completely (at least 2 hours). 
  • While the loaf is cooling, you can prepare the icing glaze. Pour about 1 teaspoon or lemon juice and 1 teaspoon of milk into the icing sugar. Mix with a spoon until smooth. Add more liquid if a thinner consistency is desired. I like mine thick but pourable.
  • Once the loaf is completely cool, pour the glaze on top and spread with an offset spatula. Allow the glaze to solidify for a few minutes. Slice and enjoy! See serving and storage instructions below.

Notes

Serving Tip: 
I personally find the loaf to taste the best after it's sat in an airtight container overnight. This time allows the crusty edges to soften and become more moist. It makes for a slightly more tender bread.
 
Storage Instructions: 
The sliced loaf will keep in an airtight container at room temperature for 2 days. Avoid the fridge as it will make the loaf dry.