Treat your taste buds to this delicious, light, and summery Gluten-Free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are a glorious combination that complements one another, making everything taste bright, bold, and fresh. When baked into a loaf of bread and drizzled with a lemon glaze, those flavors make for an exciting breakfast or dessert bread that you’ll be so glad you made.
Sweet and tart lemon blueberry bread
Juicy blueberries, tart lemons, a sweet and zesty glaze, come together in this Lemon Blueberry Bread that will have your mouth watering before it’s out of the oven. Made with fresh (or frozen) blueberries and fresh lemon juice and zest, each slice is bursting with that juicy berry flavor and a hint of lemon zing. The optional lemon glaze on top adds the perfect extra sweet and tart taste that will dance on your tongue and have you dreaming of another slice. Serve this perfectly sweet bread for breakfast, snack time, or even for dessert. The soft and fluffy texture makes for great gluten-free bread and with a smear of butter across each thick slice, makes it pretty irresistible.
Why this bread is good for you
This bread is a great recipe to fit into any well-balanced diet for breakfast, snack, or dessert. It’s lightly sweetened and has plenty of nutritional value with the addition of these real-food ingredients:
- Blueberries – high in antioxidants, fiber, and vitamin C
- Avocado oil – a great source of oleic acid and lutein (for eye and brain health), avocado oil is a fabulous healthy fat option that aids the absorption of other nutrients
- Eggs – eggs are a nutritional rockstar, with a host of essential vitamins, minerals, and amino acids
- Lemon – high in vitamin C, B6, and potassium, lemons provide a vitamin and mineral boost along with their zesty taste. Any extra lemons? Plop a slice into your glass of water while you wait for this delicious bread to bake!
Ingredients for Lemon Blueberry Loaf
- Eggs – learn how to choose a quality eggs here
- Milk – make this recipe dairy-free by using a non-dairy milk of your choice (almond, soy, oat, etc). If you do not need dairy-free, you can use cow’s milk, too
- Cane sugar
- Avocado oil – melted coconut oil will also work
- Vanilla extract
- Apple cider vinegar
- Gluten-free flour – we like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use regular all-purpose flour if you don’t need the bread to be gluten-free.
- Baking powder
- Baking soda
- Lemons – both the zest and juice from a fresh lemon will be used, so zest the lemon before cutting them in half to squeeze
- Blueberries – this lemon blueberry bread recipe will work with either fresh or frozen blueberries
For the Lemon Glaze (optional, but highly recommended!)
- Powdered sugar – we love this one from Thrive Market
- Lemon juice – a small amount of freshly squeezed lemon works best
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How to make this Blueberry Lemon Bread
- Preheat the oven to 350℉. Line a 9″ x 5″ loaf pan with parchment paper or spray with cooking spray.
- In a bowl add the eggs, milk, sugar, oil, and vanilla and whisk together.
- Add the flour, baking powder, baking soda, and salt, stir together.
- Add the lemon zest and juice and stir into the batter. (the batter will become foamy)
- Fold in the blueberries. Pour the batter into the bread pan, add thin slices of lemon to the top of the loaf before baking.
- Bake for 55-60 minutes or until a toothpick in the center comes out clean. Let cool in the bread pan before drizzling with glaze, removing, and slicing.
For the lemon glaze:
This simple glaze is made by mixing together a small amount of powdered sugar and lemon juice. Once the bread has cooled, drizzle the smooth, thin glaze on top of the bread, then slice and serve.
Use either gluten-free or regular flour for this bread
This beautifully baked lemon blueberry loaf can be made gluten-free or regular depending on your needs. We have tested this recipe using Bob’s Red Mill One-to-One Gluten-free Flour Blend and the texture and holding-together power is impeccable! As you can see from the photo above, this bread bakes up perfectly as a loaf of gluten-free bread. If you’re not needing a gluten-free version, you can easily swap out the gluten-free flour for all-purpose flour, and rest assured this lemon blueberry bread will come out of the oven just as beautiful and delicious. Other swaps we have tested:
- Non-dairy-free version: if you don’t need dairy-free bread, use regular milk of your choice
- Coconut oil: If you do not have avocado oil on hand, swap it out for melted coconut oil or melted butter
Turning the bread recipe into muffins
Turning this bread recipe into muffins is so easy and a great way to create a quick grab-n-go breakfast or snack for the kids. As much as we adore having a thick slice of bread with a little smear of butter, a perfectly baked muffin just fits the ticket for that quick grab-n-go option. To make this lemon blueberry bread into muffins here’s what to do:
- Mix the batter according to the instructions
- Line a muffin tin with cupcake liners and lightly spray with cooking spray.
- Fill each muffin cup ¾ full with batter.
- Bake at 350℉ for 20-25 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely before drizzling with glaze.
You’ll have freshly baked Lemon Blueberry Muffins in a short amount of time and we guarantee they’ll disappear quickly!
How to store lemon blueberry bread to stay fresh
After the bread has cooled completely, place the loaf in an airtight container or bag and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can either keep the loaf whole and pre-slice it into grab-and-go pieces.
Can gluten-free lemon blueberry bread be frozen?
You bet this bread can be frozen! Remove the bread from the loaf pan and let it cool completely on a cooling rack. Then place the loaf in a freezer-friendly container or bag and freeze for up to 3 months. We recommend adding the lemon glaze after the bread has been thawed, as the consistency of the glaze will become more thin and watery after freezing.
More baked good recipes to try:
- 2 eggs
- ⅔ cups milk of choice (dairy or non-dairy)
- ¾ cup cane sugar
- ¼ cup avocado oil (may substitute melted coconut oil or butter)
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple cider vinegar
- 3 cups gluten-free flour blend (we use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)*
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest and juice of 2 lemons (about 1/4 cup juice and 1 tablespoon zest)
- 1 cup fresh or frozen blueberries
- Optional: thin lemon slices for the top of the bread
For the Lemon Glaze:
- ¼ cup powdered sugar
- 1 ½ teaspoons fresh lemon juice
- Preheat the oven to 350℉. Line a 9×5 loaf pan with parchment paper or spray with cooking spray.
- In a medium bowl, whisk together the eggs, milk, sugar, oil, vanilla and vinegar.
- Add the flour, baking powder, baking soda, and salt; fold together until combined.
- Stir in the lemon zest and juice (the batter will foam a little). Then fold in the blueberries.
- Pour the batter into the prepared loaf pan. If desired, add thin slices of lemon to the top of the batter before baking.
- Bake for 55-60 minutes or until a toothpick in the center comes out clean. Let bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze:
- In a bowl, combine the powdered sugar and lemon juice until a smooth and thin glaze forms. Once the bread has cooled, drizzle the glaze on top of the bread, then slice and serve.
*If gluten-free is not needed, you can substitute an equal amount of unbleached all-purpose flour for the gluten-free flour
- Serving Size: 1 slice with glaze
- Calories: 214
- Sugar: 14g
- Sodium: 267mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 21mg
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
About Ana Ankeny
Ana is a recipe developer, fellow food blogger, and Pinterest manager. She lived in Blue Earth, MN with her husband and four boys. She’s on a mission to turn highly-processed meals into real-food meals…one dish at a time! She loves spending time with her family, powerlifting, traveling, and being in the kitchen.