Gluten Free Lemon Blueberry Loaf

This gluten free lemon blueberry loaf is fresh, tangy and perfectly sweet! It has a moist texture and tender crumb and is topped with buttery crumble and lemony glaze.

It’s time for all things lemon! I’m so excited for spring recipes, and we’re kicking things of with this easy gluten free lemon loaf with fresh blueberries.

It’s similar to my gluten free lemon drizzle cake, but with a few tweaks to give it a bit of a fluffier texture. You can add some poppy seeds to make it like my lemon poppy seed muffins, or just leave as is!

This recipe is made from real, pantry staple ingredients and tastes like it belongs in a bakery! If you love this recipe, try my gluten free lemon bars next!

Before we get started…

• This recipe calls for three forms of lemon – lemon zest, lemon juice and lemon extract. If you don’t have extract, you can just add 1-2 extra tablespoons of lemon zest.
• I suggest an aluminum loaf pan for even cooking.
• The crumble and lemon glaze are optional, so feel free to omit if you want just a plain loaf!

How to make gluten free lemon loaf

Using a fork, combine all ingredients for the crumble in a small bowl and set aside.

Preheat the oven to 350 Fahrenheit. Line a loaf pan with parchment paper and set aside.

In a mixing bowl, add the sugar and lemon zest. Use your fingers to combine the two for about 30 seconds, this will help release more lemon flavor.

Add in the softened butter and beat with the sugar using an electric mixer. Beat in the flour (making sure to spoon and level to measure), baking powder and salt.

Combine the blueberries with the 1/2 tablespoon of flour. Fold into the batter. Transfer to the prepared loaf pan. Top with the crumble.

Bake for 60-70 minutes or until a toothpick comes out clean. All ovens are different, so keep an eye on it toward the end.

Let cool in the pan for about 20 minutes, then transfer to a wire rack to finish cooling. Once cool, whisk together all ingredients for the glaze and drizzle on top. Slice and enjoy!

How to store

Once prepared, this gluten free lemon loaf will keep at room temperature for up to 4 days. I suggest letting it cool completely, then slicing and storing in a container with the lid ajar. It can get a bit soggy if left in a sealed container. Just leaving in the loaf pan with foil on top also works!

There is no need to chill it in the fridge, but you are welcome to! It will slightly firm up the texture a bit so keep that in mind.

You can also freeze this gluten free lemon loaf. I suggest slicing it up before freezing, then wrapping each piece tightly in plastic wrap and placing in a ziplock bag to ensure it does not get freezer burn. Let thaw fully before serving.

Fresh vs. frozen berries

I usually say that you can use either fresh or frozen berries in recipes like this, but here, I really recommend sticking with fresh. This recipe already has a lot of moisture, and frozen berries can just lead to a soggy middle.

Instead, tossing the fresh blueberries with a bit of flour will prevent any sogginess and ensure the blueberries are evenly distributed in the loaf and don’t just fall to the bottom.

Ingredient swaps and tips

Flour. I used the Bob’s Red Mill 1:1 Baking Flour. You are welcome to use another brand or blend, but be sure to use one that has xanthan gum because it is important for binding everything together.

Sugar. You need just regular white sugar here and I don’t recommend any swaps. Brown sugar will add too much moisture and we definitely don’t want to use a liquid sweetener here.

Butter. You can use dairy free or regular butter here, I recommend unsalted. If it is salted, just omit the added salad. For the best flavor, I recommend sticking with butter and not swapping for oil.

Eggs. Unfortunately, there is no good swap for the eggs. There are three in this recipe and that is too many to safely swap for a vegan alternative.

More spring recipes!

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