Gluten-Free Lemon Blueberry Bread

Must Try Recipes

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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