A perfect snack, dessert, or breakfast, this lemon blueberry bread is moist and full of delicious flavor. The citrus and blueberry notes complement one another so nicely, making this loaf cake ideal for Spring.
Confession: I've never been overly excited about citrusy desserts. When given the choice, I will ALWAYS pick the chocolate on the menu over a lemon bar or key lime pie. But there's something about the start of Spring that had me thinking about experimenting with a new fruity treat that I had not yet attempted. Enter: lemon blueberry bread.
Like all of my recipes, this lemon blueberry dessert is gluten free, eggless, and easy. The Greek yogurt makes it extra moist, and I love that you can use frozen blueberries if you're having trouble finding fresh berries where you live. That makes this treat easy to enjoy year-round!
And because I wanted a subtle lemon flavor without it feeling too overpowering, I opted to only go for lemon juice and skip the lemon zest.
Why You'll Love This Recipe
- Did I mention the lemon flavor is pretty subtle? Just the way I like it! If you do like a bit more lemon in your loaf cake, feel free to add just a bit of zest.
- This cake feels really light and guilt-free. It's a bit on the dense side, in terms of texture, but somehow doesn't feel heavy or dry.
- The blueberries really add that special something to the cake batter. If you are a fan of berries in your dessert, this really is the cake for you.
What You'll Need
- The dry ingredients: flour + baking powder + salt. My favorite gluten free flour blend is Bob's Red Mill 1 to 1. The baking powder will help give this cake some lift, and the salt helps balance out the sweetness.
- The fat: butter.
- The flavor: sugar + lemon juice. You will only need 1 lemon for this recipe.
- For lemon blueberry loaf without eggs: Bob's Red Mill Egg Replacer.
- To add some more moisture and richness: Greek yogurt.
- Mix in: blueberries (fresh or frozen).
How To Make
I promise this quick bread will come together in just a few minutes! To start, you'll cream your butter and sugar together. Once that's ready, add in the juice of one lemon, egg replacer, and yogurt.
Next, stir in your dry ingredients and then gently mix in your blueberries. Easy, right? You'll bake for 50-60 minutes on 350ºF.
This bread would be great to serve at or take to a brunch, because it's light enough to have for breakfast with a cup of coffee.
- As with all of my recipes, I highly recommend using a kitchen scale to weigh your flour. This is the best way to ensure accuracy and avoid accidentally adding in too much, which could really alter the texture of this cake. You'll need 222 grams of flour for this recipe.
- Make sure to coat your blueberries with some gluten free flour (similar to my white chocolate raspberry muffins, I used about half a tablespoon of flour for one cup of berries) to ensure they don't sink to the bottom of your loaf.
- To make this lemon blueberry bread vegan, you can try substituting your favorite non-dairy butter and yogurt. Just note that it's important to pick a yogurt that is similar in texture and fat content as Greek yogurt.
- If you're not allergic to eggs or would rather not use the egg replacer, feel free to use 2 eggs instead.
- You should be able to use either fresh or frozen blueberries. If you go with frozen, do not thaw them beforehand. I would toss the berries in flour as mentioned above either way.
How To Store
You can go ahead and store this quick bread in an airtight container at room temperature for up to 3 days. The bread can also be frozen for up to 3 months, just be sure to transfer it to the refrigerator the night before serving so that it thaws.
Did you try my lemon blueberry bread? Leave me a comment below and tag me on Instagram @justastastyblog and #justastastyblog!
For More Spring Dessert Recipes, Check Out My...
Lemon Blueberry Bread - Gluten Free, Eggless
- 6 tablespoons (85g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- Juice from 1 lemon
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
- ⅔ cup (150g) Greek yogurt room temperature
- 1 ½ cup (222g) gluten free flour flour blend
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (170g) blueberries frozen or fresh; coated in ½ tablespoon flour
- Preheat oven to 350°F. Grease a 9x5 pan and set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add in the lemon juice, egg replacer, and yogurt and mix until combined. Stir in the flour, baking powder, and salt until just combined. Gently fold in the blueberries.
- Transfer the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool 5-10 minutes before removing from pan.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- Toss the berries in a bit of flour to coat them and prevent them from sinking to the bottom of the loaf.