This Gluten-Free Blueberry Bread, topped with a buttery brown sugar streusel, is a delightful way to celebrate Spring. It strikes the perfect balance between sweetness and tartness, with bursts of flavor from the blueberries and a hint of lemon from the fresh lemon zest in every bite. Whether savored as a breakfast treat or a dessert, this irresistible loaf for sure will brighten up any occasion with its refreshing taste and vibrant colors.
Jump to:
- Recipe Ingredient Notes
- Streusel Topping
- How to make a Gluten Free Blueberry Bread
- Storage & Freezing
- FAQ - Gluten Free Blueberry Bread
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Quickbread Recipes
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This Gluten-Free Blueberry Loaf is very forgiving. I tested it with my gluten-free flour blend, King Arthur Measure for Measure and Bob's Red Mill 1-1. All three flour blends produced a beautiful crumb. The Blueberry Loaf made with King Arthur's Measure for Measure stayed fresh the longest. All flour blends mentioned do contain xanthan gum.
Butter & Oil: My Blueberry Bread is made with unsalted butter and oil. Butter provides the buttery flavor we all love and the added oil keeps the cake moist and tender. I prefer to bake with a neutral oil like vegetable oil or grapeseed oil.
Heavy Cream: Heavy Cream gives the cake its richness and tender crumb.
Blueberries: I use fresh blueberries in this recipe. Frozen blueberries can be used as well, just don't thaw the berries before adding them to the batter.
Lemon Zest: A little lemon zest brightens up the flavors of this quickbread. It pairs very well with the blueberries.
Streusel Topping
I love topping this quickbread with a delicious brown sugar streusel before baking. If you are not into streusel, feel free to glaze the baked and fully cooled bread with this quick and easy lemon glaze instead.
To make the Gluten-Free Streusel Topping combine dry ingredients in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping. Store in the refridgerator or freezer until ready to use.
How to make a Gluten Free Blueberry Bread
I use an 8.4”x4.5”x4.1 Pullman Loaf Pan in this blueberry bread recipe but a standard 8×4 loaf pan will work as well. The recommended baking times ARE for a Pullman Loaf Pan. A Pullman loaf pan is a rectangular pan with straight sides which allows cakes and quick bread to rise taller without collapsing.
Step 1: Preheat the oven to 350F. Make sure the wire racks in the oven are arranged in the middle so the blueberry bread will bake at an even temperature. Spray the Pullman Loaf Pan with some cooking spray, and line it with parchment paper leaving some overhang on the sides.
Step 2: In a small bowl whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
Step 3: In the bowl of your stand mixer or large mixing bowl combine the granulated sugar and lemon zest. Using your fingers or the back of a spoon, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the blueberry lemon loaf lemon flavor without adding lemon extract.
Step 4: Add the room-temperature unsalted butter and oil to the lemon sugar. At a medium speed, mix the ingredients until light and fluffy, around 2 minutes. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.
Step 5: Add the room temperature eggs along with the vanilla extract, one by one, allowing 30 seconds between each addition. The batter may will look curdled but once you add the dry ingredients, it will come back together.
Step 6: Add the dry ingredients to the wet ingredients, one-third at a time alternating with the heavy cream. Mix until it has a smooth consistency. Overmixing the cake batter may cause a dense texture.
Step 7: In a small bowl combine the fresh blueberries and 1 teaspoon of gluten-free multi-purpose flour. This will help the fruit to stick to the cake batter and keep it from sinking to the bottom of the quickbread.
Step 8: With a rubber spatula fold the flour-coated blueberries into the bread batter.
Step 9: Pour the batter into the prepared pan and smooth out evenly with the back of a spoon or a flexible spatula. Top the batter with some additional blueberries and then the brown sugar streusel topping. Lightly press the streusel into the quickbread to make sure it does stick to the loaf.
Step 10: Place the gluten free blueberry bread in the preheated oven and bake at 350F for 65-75 minutes. Cook time and total time depend on your loaf pan size and the oven. If you are worried your bread might turn too dark quickly, cover it with some aluminum foil after 45 minutes of baking. The bread is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F.
Step 11: Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely. This will help it set properly and make it easier to slice without crumbling.
Storage & Freezing
Store any leftovers of the Gluten Free Blueberry Bread in an airtight container at room temperature for up to 4-5 days. Baked goods made with gluten-free ingredients have a shorter shelf life than products baked with all-purpose flour so keep that in mind.
If you plan on freezing the blueberry loaf, you can either freeze the entire loaf or freeze the individual slices. I recommend freezing it in slices since that will make thawing a lot easier. To freeze an entire loaf, make sure it is completely cool. Tightly wrap it with plastic wrap and place it in a freezer bag. Freeze for up to 2 months. Allow for it to thaw in the fridge overnight or for several hours at room temperature.
To freeze the individual slices, place the slices of the lemon blueberry bread on a parchment-lined sheet tray. Place it in the freezer for at least 2 hours or until the slices are fully frozen. Once frozen wrap each slice in plastic wrap, place it in an airtight container or freezer bag, and freeze for up to 2 months. Thaw at room temperature. You can warm individual slices in the microwave for a few seconds before serving to give them a fresh baked taste.
FAQ - Gluten Free Blueberry Bread
Coat the fresh blueberries in some additional gluten free multi purpose flour before adding them to the blueberry bread. This will help the fruit to stick to the cake batter and keep it from sinking to the bottom of the quickbread.
Both fresh and frozen blueberries can be used in baking. Fresh blueberries offer vibrant flavor and better texture retention, while frozen blueberries are convenient and available year-round at a lower cost. Choose based on availability, cost, and desired texture in your recipe.
While there are several reasons why a quick bread is dense (like overmixing or adding too much flour), one of the main reasons a quick bread can be dense is using old and expired baking powder or baking soda. Ensure that your leavening agents are fresh and accurately measured according to the recipe.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Quickbread Recipes
📖 Recipe
Gluten Free Blueberry Bread
This Gluten-Free Blueberry Bread, topped with a buttery brown sugar streusel, is a delightful way to celebrate Spring. It strikes the perfect balance between sweetness and tartness, with bursts of flavor from the blueberries and a hint of lemon from the fresh lemon zest in every bite.
Ingredients
Gluten Free Blueberry Bread
- 200 grams gluten free multi purpose flour
- 20 grams cornstarch
- 7 grams baking powder
- 3 grams kosher salt
- 100 grams unsalted butter, at room temperature
- 25 grams oil
- 145 grams granulated sugar
- 2 lemons, zest only
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 130 grams heavy cream, at room temperature
- 150 grams fresh blueberries plus extra for topping
- 1 teaspoon additional gluten free flour for tossing berries
Brown Sugar Streusel
- 25 grams brown sugar
- 45 grams gluten free multipurpose flour
- ¼ teaspoon kosher salt
- 25 grams unsalted butter, at room temperature
Instructions
Gluten Free Brown Sugar Streusel
- Combine dry ingredients in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping. Store in the fridge until ready to use
Gluten Free Blueberry Bread
I use an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8×4 loaf pan will work as well. The recommended baking times ARE for a Pullman Loaf Pan.
- Preheat the oven to 350F. Make sure the wire racks in the oven are arranged in the middle so the blueberry bread will bake at an even temperature. Spray the Pullman Loaf Pan with some cooking spray, and line it with parchment paper leaving some overhang on the sides.
- In a small bowl whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
- In the bowl of your stand mixer or large mixing bowl combine the granulated sugar and lemon zest. Using your fingers or the back of a spoon, rub the zest into the sugar.
- Add the room-temperature unsalted butter and oil to the lemon sugar. At a medium speed, mix the ingredients until light and fluffy, around 2 minutes. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.
- Add the room temperature eggs along with the vanilla extract, one by one, allowing 30 seconds between each addition.
- Add the dry ingredients to the wet ingredients, one-third at a time alternating with the heavy cream. Mix until it has a smooth consistency. Overmixing the cake batter may cause a dense texture.
- In a small bowl combine the fresh blueberries and 1 teaspoon of gluten-free multi-purpose flour.
- With a rubber spatula fold the flour-coated blueberries into the bread batter.
- Pour the batter into the prepared pan and smooth out evenly with the back of a spoon or a flexible spatula. Top the batter with some additional blueberries and then the brown sugar streusel topping. Lightly press the streusel into the quickbread to make sure it does stick to the loaf.
- Place the gluten free blueberry bread in the preheated oven and bake at 350F for 65-75 minutes. Baking time depends on your loaf pan size and the oven. If you are worried your bread might turn too dark quickly, cover it with some aluminum foil after 45 minutes of baking. The bread is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F.
- Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely. This will help it set properly and make it easier to slice without crumbling.
Notes
Storing: Store any leftovers of the Gluten Free Blueberry Bread in an airtight container at room temperature for up to 4-5 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 296
Calories are a guestimate and randomly generated.
Holly says
I saw a Costco lemon blueberry loaf and wanted to have something I could eat. I made this recipe thismorning and holy crap it's so good.
I added a lemon drizzle icing because the Costco inspiration has one. I like a lot of drizzle, what can I say. This was probably the most tender quick bread/loaf cake I've ever made.
Because I'm extra, I added extra lemon via a few packets of True Lemon into the batter.
15/10 highly recommend.
Cindy B says
My first time as I’d always made muffins before but so much easier to slather on butter. Then the powers that be decided to price the berries at $.99/pint so I made two more..family ate it so fast I made 4 more (8 loaves in 3 days while the Michigan outside temp was in the mid-70s). Heats going back up but still making 4 more so I’ll have 6 in the freezer for the winter. Married daughters and their families loved this. Thank you for your generous post.👍
Sheryl says
What would I use to make this dairy free?
Daniela says
I have seen dairy free heavy cream substitutions at grocery stores. So that could work. And of course dairy free butter. You could also make my Gluten Free Cranberry Orange Bread and use a dairy free sour cream and replace the orange zest with lemon zest and cranberries with blueberries