Gluten-Free Lemon Blueberry Loaf
Fresh blueberries and lemon brighten a gluten-free quick bread, with yogurt helping keep the crumb tender.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Lemon juice, finely grated lemon zest and gluten-free all-purpose flour blend containing xanthan gum form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 12 equal portions of the combined loaves. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Loaf pan
- Whisk
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies gluten-free all-purpose flour blend containing xanthan gum. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Optional additions. The card marks lemon extract as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Gluten-Free Lemon Blueberry Loaf
Ingredients
Equipment
Method
- Whisk flour, baking powder, and salt. Separately whisk sugar, melted butter, yogurt, eggs, lemon juice, zest, vanilla, and optional lemon extract.
- Mix the wet and dry ingredients until smooth, then fold in blueberries. Rest the batter for 20 minutes. Heat the oven to 375°F and line a 10-inch loaf pan plus a mini loaf pan.
- Divide the batter between the pans and sprinkle with turbinado sugar. Bake the mini loaf about 35 minutes and the large loaf about 55–60 minutes, loosely covering with foil if browning too quickly. A tester should emerge without wet batter.
- Cool in the pans for about 30 minutes, then transfer carefully to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Yogurt: Forager Project Unsweetened Plain Greek Style for a plain dairy-free Greek-style option. Keep coconut yogurt where the recipe specifically calls for it.
Dairy-free butter: Country Crock Plant Butter sticks for baking; Melt for skillet cooking or spreading.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for gluten-free all-purpose flour blend containing xanthan gum. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 248 calories, 3.5 g protein, 38.3 g total carbohydrate, 9.3 g fat and 1.2 g fiber. One serving is 1/12 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
