Lemon Blueberry Bread with Blueberry Lemon Glaze is exceptionally delicious, and you can make it numerous times and on multiple occasions with a winning result every single time! Without being overly sweet, lemon and blueberries is a fab combination👌😘 Just like these Lemon Blueberry Bars, Lemon Blueberry Muffins, and Lemon Blueberry Scones
I served this on Thanksgiving to my colleagues and friends.
This year, after Thanksgiving Turkey Cheese Ball, this Blueberry Lemon Bread was something that people were raving about.
The bright and vibrant flavors of Lemon and blueberries make this a wonderful recipe to make any time of the day!
You could also make:
Healthy Gluten Free Blueberry Lemon Bread Recipe with Oats Flour
The extra dose of fresh lemon juice and zest brings a beautiful bright flavor to this recipe for blueberry lemon bread. Moreover, the gorgeous blueberry lemon glaze with icing sugar sits like a queen on this gorgeous Lemon Blueberry loaf cake.
You'll need exactly 2 large lemons for this entire recipe. Make sure you zest the lemons before juicing them. Getting out the zest from juiced lemons is nearly impossible.
If you love blueberries, you can't miss:
- Gluten-Free Blueberry Cobbler
- Healthy Blueberry Ricotta Pancakes
- Blueberry Dump Cake
- Blueberry Donuts
- Blueberry Cheesecake Bars
- American Flag Cherry Blueberry Pie
- Blueberry White Chocolate Chip Cookies
- Classic Southern Blueberry Muffins
- The Best Lemon Blueberry Scones ever!
- Blueberry Crumb Cake
The recipe for Blueberry Lemon Bread calls for these Ingredients:
- Oatmeal Flour - can be replaced with almond flour or coconut flour or any other gluten-free baking flour.
- Pink Sea Salt - can be substituted with kosher salt.
- Baking Powder - use gf kind
- Coconut Oil - can be substituted with (melted) Unsalted butter or Vegan Butter
- Pure Vanilla Extract
- Granulated Sugar
- Lemon Juice
- Lemon Zest
- Blueberries - Fresh or Frozen
Blueberry Lemon Glaze
- Lemon Juice
- Icing Sugar
How to Make Gluten Free Lemon Blueberry Bread
- STEP 1: Combine oatmeal flour, pink salt, and baking powder in a bowl and set aside.
- STEP 2: In a large mixing bowl, combine sugar, eggs, room temperature coconut oil, vanilla, lemon zest, and lemon juice using a stand mixer fitted with a paddle attachment or an electric hand mixer.
- STEP 3: Add Milk and flour mixture in portions. Start with some of the milk and then some of the flour mixtures. Mix lightly and then repeat the process until you use up all of the flour mixture and milk. Adding everything at once creates a risk of overmixing. On the other hand, if you were to add all the milk at once, you risk oversaturating the batter.
- STEP 4: Combine blueberries with 1 tablespoon of oatmeal flour. This step is so crucial. You want the blueberries to stay on top of the loaf cake. A light coating of flour will soak up some of the juices of the berries, and since we have a thin batter, there is always a risk of blueberries sinking to the bottom of the bread. We certainly don't want that. Therefore lightly coat the blueberries with flour.
- STEP 5: Combine flour-coated blueberries in the lemon blueberry bread batter with a rubber spatula. Mix until combined. Don't overmix.
- STEP 6: Pour the bread batter into a 9 inch x 5 inch loaf tin (lined with parchment paper).
- STEP 7: Bake in a preheated oven at 350 degrees F for 65 to 68 minutes. Since we are making a Gluten-free version of Lemon Blueberry Bread, we need to bake it a little longer.
- STEP 8: Combine the ingredients to make the glaze in an electric blender or use a fork to mash the blueberries and combine with confectioner's sugar and lemon juice.
- STEP 9: Cool down the bread to room temp. Transfer to a wire rack and glaze the bread. Cut into loaves and serve.
Can you freeze Lemon Blueberry Bread
You are in for a surprise😬 This Lemon Blueberry Bread is freezer-friendly and one of my favorite freezer desserts!
This is how you can freeze:
- Allow your bread to cool down completely at room temperature.
- Wrap your bread in plastic saran wrap.
- Double-wrap with an aluminum foil.
- Transfer it to a freezer-bag or an air-tight container.
- Label it
Use it within 3 to 4 months.
- Thaw overnight in the refrigerator, when you are ready to eat.
- Heat the loaf in a preheated oven at 350 degrees F for 15 minutes or until it reaches your desired temperature🌡️
How to make moist lemon blueberry bread?
The moisture in the bread primarily depends on the thinness of the bread batter. The Milk and the eggs activate the gluten in the bread and add moisture.
How do you keep blueberries from sinking in a cake?
The easiest trick to keep blueberries from sinking in a cake is to lightly coat them in flour. In this case, we are using oatmeal flour so I have coated my blueberries in oatmeal flour.
What is lemon bread made of?
Typically a Lemon bread is made of fresh lemon juice, fresh lemon zest, and all other ingredients which we generally require to make a bread. Such as flour, butter, sugar, eggs, vanilla, baking powder and salt.
Other breads you should try:
- Lemon Coconut Loaf Cake with Lemon Sugar Glaze
- Orange Cardamom Loaf Cake with Oil
- Moist Homemade Gingerbread Loaf
How many calories are in a lemon blueberry loaf?
Typically if you were using melted unsalted butter and all-purpose flour then it would contain about 325 to 330 calories per slice.
But, since we are using coconut oil and oatmeal flour, it results in just 303 calories.
Top Tips to Bake the Best Lemon Blueberry Bread with fresh Blueberries
Here are few tips to keep in mind while baking this best recipe for Blueberry Bread.
- Make sure you quarter the Blueberries before use
- Coat the Blueberries with flour or cornstarch so that they do not sink into the bottom of the bread
- This recipe for Fresh Blueberry bread uses Oats Flour, however you can replace with any baking flour you love or have at home.
- You can replace Blueberries with any fresh berries you have at home
- You can even use frozen Blueberries to make Blueberries bread
- If you've run out of Blueberries top the bread with a cream cheese frosting
- Do not open the oven door while the bread is baking this will harden the bread
- Make sure you coat the Blueberries with flour before adding them to the bread batter or else they will sink down to the bottom of the bread
- The glaze should be thick. If your Blueberries aren't juicy enough then you might want to add a tablespoon of milk or heavy cream to make the glaze.
- Do not over mix the batter or else the bread will be tough and chewy
- Mix the dry ingredients and wet ingredients just until combined
More Quick Bread Recipes
- Simple Avocado Bread Recipe without Sugar
- Summer Blackberry Cornbread
- Strawberry Banana Bread
- Peanut butter Banana Bread
- Healthy Oats Chocolate Banana Bread
- Classic Banana Bread with Almonds
- Healthy Banana Walnut Bread with Flax
- Banana Chocolate Chip Bread
- Fresh Strawberry Bread (GF)
Lemon Blueberry Bread (Gluten-Free)
- 1½ cup oatmeal flour Plus one tablespoon more (to coat blueberries)
- 1 teaspoon baking powder
- ½ teaspoon pink salt
- ½ cup coconut oil at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¼ cup whole milk
- 1 cup blueberries fresh or frozen
Blueberry Lemon Glaze
- ½ cup blueberries fresh or frozen
- 2 tablespoons lemon juice
- 1¼ cup icing sugar
- lemon zest for decoration
- Preheat oven to 350 degrees F (180 degrees C) and line a (9.25 inch-long x 5.25-inch wide x 2.75-inch) deep loaf pan with parchment paper.
- In a medium-sized mixing bowl, combine 1½ cups of oatmeal flour, 1 teaspoon of baking powder, and ½ teaspoon of pink salt. Set aside.
- In a stand mixer fitted with a paddle attachment, combine ½ cup of room temperature coconut oil, 2 large eggs at room temperature, 1 teaspoon of vanilla, 1 cup of granulated sugar, 2 tablespoons of lemon juice, and 2 teaspoons of lemon zest. Mix until fully combined.
- Combine some portion of the flour mixture and some of the milk. Whisk lightly. Repeat the process until you use up all of the flour mixture and milk.
- Rinse 1 cup of blueberries (if you are using fresh blueberries) and dry them with a paper towel. Combine the blueberries with 1 tablespoon of oatmeal flour. This trick ensures the blueberries don't sink to the bottom of the loaf cake.
- Combine the blueberries coated in flour with the bread mixture. Use a rubber spatula to mix it in gently but quickly. Stop right at the moment it's combined.
- Pour this into the prepared 9-inch x 5-inch loaf pan. Pat it down on the kitchen surface or work surface to push down the air bubbles (if any)
- Transfer the loaf tin directly to the middle rack of the oven. Bake for 65 to 68 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Allow the bread to cool in the pan for at least 15 minutes.
- Transfer the bread onto a wire rack with parchment paper at the bottom. Allow the lemon blueberry bread to cool down for 30 more minutes.
- Combine the ingredients to make the glaze in an electric blender or use a fork to mash the blueberries and combine with confectioner's sugar and lemon juice.
- Pour the blueberry lemon glaze over the bread. Decorate with lemon zest and serve.