Gluten Free Lemon Blueberry Bread with Glaze
Grab a cup of coffee and a slice of this Gluten Free Lemon Blueberry Bread with Glaze. This gluten-free blueberry bread uses simple ingredients plus it has a surprise (and optional ) one- dried basil. Just like my Gluten Free Strawberry Lemon Muffins and my Gluten Free Victoria Sponge Cake that has dried thyme in it, baking with dried herbs is fun!
Original Post: February 2023 | Updated Post: December 2024
Why this recipe works
- This recipe uses low fat sour cream and 2% milk making this a tad bit lighter than regular quick breads. You can also use 1% low-fat milk to substitute.
- It has a gluten-free flour blend of gluten free 1:1 all purpose flour (which has xanthan gum already in it), buckwheat (like in my Blueberry Buckwheat Muffins)and almond flour.
- This lemon blueberry loaf is made fresh juicy blueberries and bright lemon and basil is perfect for spring time!
Ingredients
Gluten Free Flour. I use a combination of all purpose flour (1:1 gluten free blend like Bob’s Red Mill) along with buckwheat and almond flours.
Sour cream. This is the star of the recipe and will help with creating a moist loaf.
2% milk. you can use regular milk if you like.
Fresh lemon juice and grated fresh lemon zest from one whole lemon.
Fresh blueberries. Like my Blueberry Lavender Scones and my Banana Blueberry Vegan Muffins, fresh blueberries are always delicious especially in this quick bread recipe.
Extra virgin olive oil. Olive oil is my personal preference for this recipe as I really love to bake with olive oil. You can sub out with vegetable oil.
Large eggs.
Sugar. I like to use organic cane sugar but regular sugar works.
Cooking spray– Optional if you want to spray your loaf pan for easy removal. Another option is to line your loaf pan with parchment paper or coat it with melted butter.
Dried basil. this is totally optional. I love adding dried herbs to my baking. However this recipe can be made without it and will taste great.
How to make lemon and blueberry bread
Step One: In a large mixing bowl, add the dry ingredients (except the basil) and whisk them together to combine.
Step Two: In another large bowl, add the wet ingredients. Whisk egg and milk together, then you can add the olive oil, sour cream and the lemon juice and lemon zest.
Step Three: Add the wet ingredients to the dry and gently whisk to combine. Add in the basil (if using) and fold in the blueberries. Then you will spoon batter into the prepared bread pan and place into the preheated oven.
Step Four: Bake for about one hour. The top will be golden brown and a toothpick should come out clean when inserted in the middle. Let it cool completely on a wire rack and drizzle the optional glaze over the top.
Storing leftovers
Store in an airtight container in the fridge for up to 3 days.
Helpful tips
- For best results, use good quality gluten free flours. Other kinds to try are coconut flour, potato starch and tapioca flour.
- 1:1 gluten free flour already has the xanthan gum in it. Xanthan gum is a binding agent in gluten free baked goods.
- After folding in the blueberries, I like to add a bit more on top. It’s not needed but for aesthetics, it’s nice to do.
- If the top of bread is getting brown too soon, add some aluminum foil and cover it loosely.
- Preheat your oven about an hour before before baking to ensure accurate baking time.
Serving suggestions for gluten free lemon blueberry bread
Use a large lemon plus the zest to really bring out the lemon flavor. Or you can use use lemon extract.
If using the lemon glaze, that will definitely bring out the lemony flavor even more as well. If you don’t want to use the lemon glaze, you can leave the top of the bread bare or you can dust powdered sugar on top.
You can create a streusel topping on this like from my Buckwheat Blueberry Muffins.
This would be great with lemon curd!
Plain Greek Yogurt is a great substitute for sour cream and will give it good moisture as well.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Biting into this blueberry lemon bread reminds me of Spring. I’ve been on a buckwheat kick lately so it’s nice to incorporate it into my flour mixture for the perfect balance. This also is a great option for a lighter dessert. I hope you enjoy it!
Gluten Free Lemon Blueberry Bread with Glaze
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Ingredients
- 1 1/3 cup almond flour
- 1/2 cup gluten free all purpose flour *see note on xanthan gum
- 1/2 cup buckwheat flour
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon dried basil
- 3/4 cup lite sour cream or sub with regular sour cream
- 1/3 cup milk 2 %
- 1 large lemon lemon juice and lemon zest of 1 large lemon
- 1 large egg
- 1/4 cup olive oil extra virgin
- 1 cup fresh blueberries
- cooking spray
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Gently spoon the flours (one by one) into a measuring cup and level with a knife. Combine them all in a large bowl with all the dry ingredients except the dried basil. Whisk to combine.
- In a medium size bowl, add the sour cream along with all the other wet ingredients. Mix to combine.
- Add the wet ingredients to the dry ingredients and then add the dried basil. Gently stir or whisk to combine well. Then fold in the blueberries.
- Coat the loaf pan with cooking spray and then pour batter into the pan.
- Bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for a few minutes then remove it from the pan and place onto a wire cooling rack.
- Sift the powdered sugar into a small bowl and whisk in the lemon juice.
- Pour the lemon glaze on top of the loaf.
Notes
Nutrition
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