Gluten-Free Lemon Blueberry Bread

Bright, lemony bread bursting with plump, juicy blueberries and topped with a sweet and tart lemony glaze?  Yes, yes and yes.  This quick bread is like a slice of summer sunshine on a cold and rainy day (yes, we have those even in Honolulu).

I don’t know about you, but I’ve found that quick breads like these are often the easiest and most successful of gluten-free baked goods.  This bread is absolutely indistinguishable from it’s gluten containing counterpart.  And the best part?  It barely takes any more effort… you just need to have an extra ingredient or two (special flours and xanthan gum) on hand.

Nope- that’s not a picture of a major case of blueberry mold.  Giving those blueberries a quick dusting of gluten-free flour helps keep them from sinking to the bottom of the batter.  That little trick works for just about any baked good item- I usually try to do the same thing for chocolate chip brownies.


Gluten-Free Lemon Blueberry Bread

Yield: 1 loaf


* 3/4 cup plus 2 Tablespoons rice flour, divided
* 3/4 cup sorghum flour
* 1/2 cup potato starch
* 3/4 teaspoon xanthan gum
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup canola oil
* 1 cup sugar
* 3 large eggs
* grated zest of 1 lemon
* 3 Tablespoons fresh lemon juice
* 1/2 cup plus 1 Tablespoon milk
* 1 cup fresh or frozen blueberries

* 2 Tablespoons lemon juice
* 1/4 cup granulated sugar


Preheat oven to 350 degrees. Butter or grease a standard-sized loaf pan.

Combine 3/4 cup of the rice flour, the sorghum flour, potato starch, xanthan gum, baking powder, and salt in a medium bowl and stir to combine.

In a large bowl, mix the canola oil, sugar and eggs. Stir in the lemon zest and juice. Add the flour mixture alternately with the milk and stir thoroughly to combine. Mix the blueberries in a small bowl with the 2 Tablespoons of rice flour and stir lightly to coat the blueberries. Gently fold the blueberries into the batter. Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes and then turn out onto a wire rack covered with wax paper.

Make the glaze by combining the lemon juice and granulated sugar and stir to combine. Pour or brush the glaze over the top and sides of the loaf. Serve warm or at room temperature.

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15 Responses to “Gluten-Free Lemon Blueberry Bread”

  1. #
    Anonymous — October 29, 2011 at 2:47 am

    That looks SO GOOD- Would LOVE a piece with a lovely cup of tea right now-


  2. #
    forque — November 1, 2011 at 7:27 pm

    I always get so scared to make GF breads as I hate that strong rice flour taste, but these look so delicious I think I'll have to give it a try! Thanks for the mouth watering pics too!!


  3. #
    CATE — November 2, 2011 at 3:51 am

    My magic gf flour combination is rice flour, sorghum and potato starch… its seriously makes things taste like regular wheat flour :)

    Thanks for stopping by the blog!


  4. #
    Anonymous — January 29, 2012 at 4:27 pm

    Gorgeous site! I'm making this now.


  5. #
    Donna — June 8, 2012 at 9:30 pm

    Hi – This sounds — and looks — delectable. If I'm using a packaged GF baking flour (pancake consistency), do I still need the xantham gum, do you know? Thanks! (I have to say I tried the flour dusting trick on my frozen blueberries for some GF muffins and it still didn't work. This GF flour thing takes some getting used to…)


    • CATE — June 9th, 2012 @ 7:22 am

      Thanks Donna! As for the xanthan gum, I'd check to see whether your mix already has some in it…mic so you might be able to skip using any extra. Otherwise you'll have to add some in to make sure there's enough binder.

      Bummer about the flour trick not working on frozen blueberries… Maybe because they're too moist? Because it's always worked for me using fresh blueberries and chocolate chips. And don't worry- gluten-free baking gets much easier in no time… Probably the toughest part is keeping the pantry stocked with gf flours! Good luck!


  6. #
    Unknown — August 13, 2012 at 9:13 pm

    Hi Cate,

    This definitely looks good not sure if mine will turn out like yours though, I always have problems with my breads falling apart or being too moist or too hard and dry. I know I'll have to make some adjustments though, my mother and I found out we both have Candida and the only sugar were allowed is Stevia and Xylitol, so I'll have to adjust the taste and measurements from the Stevia to this here recipe in order not to make it too sweet or not sweet enough. Plus were not allowed to have eggs so I'll need to use egg replacer so I hope it still turns out nicely.


    • CATE — August 15th, 2012 @ 5:21 am

      Good luck! I've never done much sugar-free or egg-free baking… hope adapting the recipe is easier than it sounds :) And thanks for your comment!


  7. #
    Becky — December 19, 2012 at 9:59 am

    My daughter and husband both are celiac — I love surprising my daughter with gf breads — so far I have collected wonderful pumpkin and banana recipes — going to try this and add it to her stocking surprises — it’s hard to keep the bread away from her four kids — it is so delicious!!


  8. #
    Vicki Hodges — November 20, 2013 at 8:41 am

    Absolutely divine! I would never know it’s gluten-free! My husband and I could have eaten the whole loaf at one go, it was that great! Will be making this again and again! Thank you!!!!!!!!!


    • Cate — November 20th, 2013 @ 9:18 pm

      So so glad you liked it Vicki! Thanks so much for the sweet comment.


  9. #
    Farrah — September 7, 2014 at 4:11 pm

    I just tripled the recipe and am making one huge loaf!! I can’t wait!! I love blueberry lemon bread!! :) Thank you for sharing!!


    • Cate — October 4th, 2014 @ 4:30 pm

      Eek! Hope it worked for you Farrah… I’m not sure how evenly it will bake if tripled!


  10. #
    Christina Harchis — June 3, 2017 at 12:51 pm

    This is my GO TO recipe for making fruit Quick Bread. I love it with the Blueberries, but I’ve made it using mixed chopped Berries, Strawberries, Plums and what ever else I have available. I just make them the size of blueberries.

    I usually double the recipe and bake it in 3 pans to make it last longer in the house. But I love it and Highly recommend the recipe.


    • Cate — January 6th, 2018 @ 4:33 pm

      So glad you like it! :)


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