Gluten-free Lemon Blueberry Bread

It was a no-brainer to include this amazing fruit bread creation to my Perfect Mother's Day Lunch Menu.  However, before I attempted making it, I had never had lemon blueberry bread before.  I didn't even know it exisited.  I was munching on some deliciously ripe blueberries and thought, "Wouldn't lemon blueberry bread taste amazing?"  The next thing I thought was about the obstacles I faced.  I'm gluten free and not a baker or chef.  That's ok though because through trial and error, I have created some of my favorite gluten-free baked goods.  So, on the third try, this recipe came to life and is so good that the first loaf I gifted was eaten in it's entirety in front of me within minutes of being given (Love you, Marjorie!)  The rest of the loaves disappeared almost as fast. 


  • 1 1/2 cup gluten-free all-purpose flour mix with xantham gum (I just love Cup 4 Cup.  It always turns out just like baked goods with gluten. Nobody can tell the difference!)
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup honey, agave nectar or other preferred sweetener (will be less if you use stevia, truvia or other sugar alcohols)
  • 1 teaspoon of lemon flavor (Simply Organic and Frontier are great brands.  You'll find it in the baking or herbs section near the vanilla and almond extracts)
  • 2 eggs
  • 1/4 cup olive oil or butter
  • 1/4 tsp lemon zest
  • 1 Tablespoon lemon juice
  • 1 cup blueberries- if you use frozen, be sure to thaw and drain them well

Step One: 
Preheat oven to 350º.   In a large bowl, whisk together the dry ingredients: flour, almond meal, salt, baking soda and baking powder.   In a seperate bowl, whisk together the sweetener, eggs, lemon flavor, lemon zest, lemon juice, and olive oil (or melted butter).   Blend the two bowls together until a consistent batter forms (it'll be runny).  Gently fold in the blueberries. 

Step Two:
Prepare your bread pan.  With these recipes, I have successfully used both one 8 1/2" x 4 1/2" x 2 1/2" sized ceramic pan and 4 mini aluminum bread pans.  It matters what pan you use for baking time and I found this great site that breaks down the whole baking-bread-timing-in-what-container thing.   Grease your bread pan(s) with oil or butter.  Pour batter into pan over 1/2 way to 3/4 full (this bread expands!)  Bake for 30 minutes for mini loaves and 55 minutes for a large loaf, or until a toothpick comes out of the center clean and the top is slightly browned. 

Let the bread cool before you try to slice it.  Gluten-free breads often firm up when they cool, so don't dig in too early. 

This bread made a fantastic addition to my Mother's Day Lunch Menu.  Check out some of the other recipes such as Lavender Lemonade Ice Tea and Lemony Blanched Green Beans with Roasted Walnuts.