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Gluten-free Lemon Blueberry Bread with Glaze


Treat your tastebuds to this delicious, light, and summery Gluten-free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are a glorious combination and baked into a loaf of bread and drizzled with a lemon glaze, this breakfast or dessert bread is worth making.

Sweet and tart lemon blueberry bread

Juicy blueberries, tart lemons, a sweet and zesty glaze, this Lemon Blueberry Bread 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.  Although optional, the lemon glaze on top adds the perfect extra sweet and tart taste that will dance on your tastebuds 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, it’s pretty irresistible too.

Why this bread is good for you

This bread is a great recipe to fit into any well-balanced diet for either breakfast, snack, or dessert.  It’s lightly sweetened and has plenty of value with these ingredients:

  • Blueberries – high in antioxidants, fiber, and vitamin C. Feel free to scoop up an extra handful of blueberries to snack on while mixing up this bread!
  • Avocado oil – high in oleic acid and lutein, avocado oil is a fabulous healthy fat option that comes with a host of benefits and even helps with the absorption of other nutrients.
  • Eggs – although eggs may not officially be on the ‘superfood’ list, we think they’re rockstar awesome enough to be added! Hosting a good amount of protein, vitamins, minerals, and essential amino acids, eggs are a great addition to the daily diet.
  • Lemon – high in vitamin C, B6, and potassium, lemons have quite a vitamin and mineral boost along with their zesty taste. Feel free to plop a few lemon wedges into your tall glass of water while you’re whipping up this bread to gain even more benefits from the lemon!

Ingredients for Lemon Blueberry Loaf

  • Eggs – learn how to choose a quality egg here
  • Dairy-free milk – any dairy-free milk of your choice will work. If you do not need dairy-free, you can use regular milk.
  • Cane sugar
  • Avocado oil – melted coconut oil will also work
  • Vanilla extract
  • Apple cider vinegar
  • Gluten-free flour – we like Bob’s Red Mill One-to-One Gluten-free Flour Blend or King Arthur Gluten-free Flour Blend
  • Baking powder
  • Baking soda
  • Salt
  • Lemons – both the zest and juice from a fresh lemon will be used
  • Blueberries – this lemon blueberry bread recipe will work with either fresh or frozen blueberries

For the Lemon Glaze (optional, but highly recommended!)

  • Powdered sugar – use what you have on hand, otherwise, we love this one from Thrive Market
  • Lemon – a freshly squeezed lemon works best

Lemon blueberry loaf batter in a clear mixing bowl

How to make this Blueberry Lemon Bread

  • Preheat the oven to 350 degrees.  Line a 9×5 bread pan with parchment paper or spray with cooking spray. 
  • In a bowl add the eggs, dairy-free milk, cane sugar, avocado oil, and vanilla extract and whisk together.
  • Add the gluten-free 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:

Mix together 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.

Lemon Blueberry Bread with a slice freshly cut from the loaf to show juicy blueberries and gluten-free texture.

Gluten-free OR regular for this bread

That’s right!  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 (for dairy option)

Turning bread 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 recipe.  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 well 3/4 to the top 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 guaranteed, they’ll disappear quickly!

Four thick slices of lemon blueberry bread freshly cut and stacked against each other.

How to store this lemon blueberry bread to stay fresh

After the bread has cooled completely, place the loaf in an airtight container or bag and keep it in the pantry for up to 3 days or in the fridge for up to 5 days.  You can either keep the loaf whole and cut a thick slice as you need, or slice it evenly into 10-12 slices and store the slices for quicker serving.

Can this gluten-free lemon blueberry bread be frozen?

You bet this bread can be frozen!  Again, once the bread has cooled completely in the pan, carefully remove it from the loaf pan, place it in a freezer-friendly container or zip-top bag, and place in the freezer 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.

An overhead view of a lemon blueberry loaf topped with lemon glaze and thin lemon slices

More baked good recipes to try:

Raspberry Chocolate Chip Baked Oatmeal

Gluten-free Banana Bread with Chocolate Chips

Salted Peanut Chocolate Banana Bread

Healthy Blueberry Baked Oatmeal

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Let’s Get Cookin’

Gluten-free Lemon Blueberry Bread with Glaze

Treat your tastebuds to this delicious, light, and summery Gluten-free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are a glorious combination and baked into a loaf of bread and drizzled with a lemon glaze, this breakfast or dessert bread is worth making.

  • Author: Ana Ankeny
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: Gluten-free, Dairy-free, Breakfast
Freshly cut lemon blueberry loaf topped with thin lemon slices.

Ingredients

  • 2 eggs
  • ⅔ cups dairy-free milk of choice
  • ¾ cup cane sugar
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • 3 cups gluten-free flour (we used Bob’s Red Mill 1-to-1 gluten-free flour)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 lemons – zest and juice
  • 1 cup fresh or frozen blueberries
  • Optional: thin lemon slices for top of bread

Lemon glaze:

  • ¼ cup powdered sugar
  • 1 ½ teaspoon fresh lemon juice

Instructions

  1. Preheat the oven to 350 degrees.  Line a 9×5 bread pan with parchment paper or spray with cooking spray.
  2. In a bowl add the eggs, milk, sugar, oil, and vanilla and whisk together.
  3. Add the gluten-free flour, baking powder, baking soda, and sea salt, stir together.
  4. Add the lemon zest and juice and stir into the batter. (will become foamy)
  5. Fold in the blueberries.  Pour the batter into the bread pan, add thin slices of lemon to the top of the loaf before baking.
  6. Bake for 55-60 minutes or until a toothpick in the center comes out clean.  Let cool in the bread pan.

For the glaze:

  1. Mix together 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.

Pin now to make later!

Lemon blueberry bread batter in a mixing bowl, freshly baked into a loaf topped with thin lemon slices, and thick slices of lemon blueberry bread freshly cut.

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.





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