I’m so thrilled to share this new Gluten Free Blueberry Lemon Loaf! My neighbor Jason made Ottolenghi’s loaf last year for Easter, and I knew we just had to come up with a gluten free version. It’s perfect for the Spring with its delicious and bright flavors! You are going to want to eat the whole thing yourself.

blueberry lemon loaf on a cutting board

How to Make a Gluten Free Blueberry Lemon Loaf

Our resident baker, Fernanda, helped me turn this lemon loaf recipe into gluten free goodness. It’s pretty simple to assemble, so just know if I can do it, so can you!

Start by preheating the oven to 375°F/200°C. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.

butter and sugar in mixing bowl

Place butter, sugar, lemon zest, and vanilla extract in the bowl of a stand mixer. Beat on high speed for 3 to 4 minutes, until light. Lower the speed to medium and add eggs in three additions, scraping down the sides of the bowl a few times as necessary.

In a separate bowl, whisk together flour, baking powder, and salt. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about ½ of the blueberries by hand, then scoop batter into the prepared loaf pan.

blueberry lemon loaf dough in a loaf pan

Bake the blueberry lemon loaf for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 10 minutes, until cake is golden brown but still not cooked through. Cover loosely with foil and continue to bake for another 30 to 40 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked through, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.

blueberries on top of partially cooked loaf

If you’d like, you can make a simple icing to drizzle on top of the blueberry lemon loaf. (Hint: you absolutely want the icing.) Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice, if necessary, just until the icing moves when you tilt the bowl. Pour over the cake, let it set, and enjoy!

blueberry lemon loaf with a slice cut

If you make this gluten free blueberry lemon loaf, be sure to rate and review it below. Or, if you’re looking for a gluten full version, head to the original recipe here. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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blueberry lemon loaf with a slice cut

Gluten Free Blueberry Lemon Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free
Print Recipe

Description

This gluten free version of Ottolenghi’s Blueberry Lemon Loaf is a new favorite! It’s perfect for Spring and would make a fabulous Easter breakfast or dessert.

Ingredients

½ cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan

1 scant cup granulated or superfine sugar (caster sugar)

1 teaspoon lemon zest

1 teaspoon vanilla extract

3 large eggs, beaten

1 2/3 cups Bob’s Red Mill Paleo Baking Flour (SEE NOTE)

1 ¼ teaspoon baking powder

1/8 teaspoon kosher salt

2 cups fresh blueberries

2/3 cup confectioners’ sugar

1 tablespoon lemon juice (or more juice as needed)

Instructions

Heat oven to 375°F/200°C. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.

Place butter, sugar, lemon zest, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

In a separate bowl, whisk together flour, baking powder, and salt. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about ½ of the blueberries by hand, then scoop batter into the prepared loaf pan.

Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 10 minutes, until cake is golden brown but still not cooked through. Cover loosely with foil and continue to bake for another 30 to 40 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked through, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.

OPTIONAL: When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice, if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Notes

If you are unable to find the Paleo Baking Flour use 1 cup of almond flour and 2/3 cup of Gluten Free Flour Bob’s Red Mill 1 to 1 cup.