If you’re looking for a zesty and tender gluten-free lemon blueberry loaf recipe, this one combines almond flour and blueberries for a perfect bake every time. We’ll dive into how to keep a gluten-free loaf moist, why lemon and blueberries are the perfect pair, and how to prevent dryness without sacrificing that tender crumb. Whether you’re baking with fresh or frozen blueberries, you’ll have everything you need for a beautifully balanced loaf that’s easy to make and hard to resist.
Gluten-Free Lemon Blueberry Loaf Recipe
Gluten-Free Lemon Blueberry Loaf
Equipment
- Large mixing bowl
- Loaf Pan (8×4 inch)
- Wire rack
Ingredients
For the loaf:
- 4 large eggs lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons heavy cream
- 1/2 lemon zested and juiced
- 1 teaspoon vanilla extract
- 2 cups 224g almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup 100g granulated sugar
- 1 cup 148g blueberries
For the glaze:
- 1/3 cup 40g powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together eggs, olive oil, cream, lemon zest, lemon juice, and vanilla.
- Add almond flour, coconut flour, baking powder, salt, and sugar. Stir until a thick batter forms.
- Fold in blueberries gently.
- Pour batter into prepared loaf pan and smooth the top. Add extra blueberries on top.
- Bake for 45 minutes or until golden and a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then move to a wire rack to cool completely.
- Mix glaze ingredients in a small bowl until smooth. Adjust thickness if needed.
- Drizzle glaze over the cooled loaf and slice to serve.
Notes
- Not overly sweet—feel free to increase the sugar to 3/4 cup.
- You can substitute coconut flour with cornstarch or tapioca flour.
- Use frozen blueberries directly from the freezer—no need to thaw.
- To make it keto, use erythritol and powdered erythritol instead of sugar.
- Store at room temp in airtight container for 3 days, or freeze slices individually.
Why This Gluten-Free Lemon Blueberry Loaf Recipe Is So Moist and Flavorful
One of the most common struggles with gluten-free baking is dryness. That’s why I developed this lemon blueberry loaf with ingredients that naturally lock in moisture without making it heavy. Almond flour is the hero here. It’s rich in healthy fats and has a subtle nuttiness that complements the lemon beautifully. I combine it with just a small amount of coconut flour for structure—too much and the loaf gets dense, too little and it won’t hold together. It’s all about balance.
The eggs, olive oil, and heavy cream also play important roles. Eggs give the loaf lift and richness, olive oil adds a smooth texture, and the heavy cream keeps every bite moist without becoming greasy. And if you’re wondering how to make gluten-free bread less dry in general, this combo is a solid template. The key is using moisture-retaining ingredients that don’t overpower the flavor.
As for the lemon and blueberries? They’re more than just pretty—they’re perfect together. The lemon zest and juice brighten the loaf and balance the sweetness, while the blueberries add bursts of juicy, tart flavor. You can absolutely use frozen blueberries in this recipe—just don’t thaw them first. Toss them in a bit of almond flour before folding them in, and they won’t sink or streak the batter.
For more naturally moist and protein-rich gluten-free options, you’ll love this gluten-free high protein overnight oats recipe or try my cracker recipe gluten-free for a crunchy contrast to this soft, bakery-style loaf.
This gluten-free lemon blueberry loaf recipe uses the perfect ratio of almond and coconut flour to stay moist and sliceable without crumbling.
How to Perfect a Gluten-Free Lemon Blueberry Loaf Recipe with Golden Top & Glaze
Getting that beautiful golden top on your gluten-free lemon blueberry loaf comes down to two things: oven consistency and batter thickness. Always preheat your oven fully to 350°F. An underheated oven is one of the biggest culprits behind pale loaves and uneven baking. Use the center rack and avoid opening the door too often. Even one cold draft can cause your loaf to sink.
The batter should be thick but spreadable. If it’s too runny, the loaf won’t rise properly. If it’s too dry, you won’t get that tender interior. The balance of almond and coconut flour in this recipe gives it that perfect structure. Once you spread the batter in the loaf pan, gently press a few extra blueberries on top—they’ll burst slightly as they bake, creating a rustic, bakery-style finish.
A simple lemon glaze takes this gluten-free lemon blueberry loaf recipe from delicious to bakery-worthy in minutes.
As for the glaze, it’s intentionally simple. Just powdered sugar, lemon juice, and a bit of heavy cream. It should be pourable but not watery. Start with the base amounts, then adjust. If you like your glaze thicker, add more powdered sugar. Want more zing? A touch more lemon juice will brighten the flavor without overwhelming it. Always glaze the loaf once it’s completely cool, or the icing will melt into the surface instead of sitting beautifully on top.
Looking for more inspiration? You might also enjoy this gluten-free birthday cake recipe for your next celebration, or try these gluten-free Halloween cookies that pair sweet and spooky in the most delicious way.
How to Serve, Store, and Make This Loaf Ahead
This gluten-free lemon blueberry loaf is the kind of treat that works all day long. Serve it warm with a dollop of Greek yogurt for breakfast, or enjoy a slice with tea in the afternoon. It’s also the perfect bring-along for brunches, showers, or just-because visits. The texture is soft and moist, but sturdy enough to slice cleanly—no crumbling mess here.
This gluten-free lemon blueberry loaf recipe stores beautifully and freezes well—ideal for prepping ahead or slicing throughout the week
To store it, let the loaf cool completely, then wrap it tightly in parchment paper and store in an airtight container at room temperature for up to three days. If you live in a humid climate, refrigerate it instead to prevent spoilage—but note that refrigeration can slightly firm up the texture. A quick 10-second zap in the microwave brings it right back to life.
For longer storage, this loaf freezes beautifully. Wrap individual slices in plastic wrap and freeze them in a freezer-safe bag. Just pop one out whenever you need a sweet fix. Let it thaw at room temperature or warm it up gently for that fresh-baked taste.
Want to prep ahead for a weekend crowd? You can bake the loaf a day early and wait to glaze it until just before serving. The lemon glaze keeps its shine and punch when freshly drizzled.
If you enjoy make-ahead breakfasts, check out my overnight oats recipe with strawberry and banana or this easy homemade gluten-free bread recipe—both are perfect staples for gluten-free living.
Gluten-Free Lemon Blueberry Loaf Recipe FAQ
How do you keep a gluten-free loaf moist?
The key to keeping a gluten-free loaf moist is using the right combination of flours and fats. In this gluten-free lemon blueberry loaf recipe, almond flour provides natural moisture and richness, while eggs and heavy cream add softness. Avoid overbaking, and always allow the loaf to cool fully before storing in an airtight container.
Do lemons and blueberries go together?
Absolutely. Lemons and blueberries are a classic flavor pairing for a reason. The tart brightness of lemon enhances the natural sweetness of blueberries, creating a balanced and refreshing taste. This recipe combines fresh lemon juice and zest with juicy berries for a vibrant, bakery-style loaf.
How to make gluten-free bread less dry?
To prevent dryness, avoid overbaking and use ingredients that retain moisture. Almond flour, olive oil, and eggs help keep gluten-free breads tender. You can also add a tablespoon of yogurt or sour cream to enrich the batter. This loaf’s mix of almond and coconut flours offers both structure and softness.
Can I use frozen blueberries in a loaf?
Yes, frozen blueberries work well in this gluten-free loaf recipe. Use them straight from the freezer—no need to thaw. Tossing them lightly in almond flour before folding into the batter helps prevent them from sinking and stops excess moisture from making the loaf soggy.
Hi there! I’m Olivia, the hands and heart behind LeafyRecipes.com. This Gluten-Free Lemon Blueberry Loaf Recipe takes me back to my childhood summers in North Carolina and my Italian roots in Naples. I learned from my dad that cooking is about love and intuition. This loaf reminds me of those simple, magical moments in the kitchen with him—juicy blueberries, the scent of lemon, and the joy of baking together. Today, I create feel-good, naturally gluten-free recipes like this one to celebrate life’s little pleasures. I hope it brings a little sunshine to your kitchen too.
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