Gluten Free Blueberry Lemon Loaf
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.

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.

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.

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.

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!

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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Gluten Free Blueberry Lemon Loaf
- 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
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.
Keywords: gluten free loaf, gluten free blueberry lemon loaf
Anyone try this recipe with frozen/ thawed berries? That’s what I have lots of!
Just drain
Yes you can use frozen blueberries just drain the juice once they’re thawed before you add it to the recipe
Could you sub Maple Sugar or Coconut Sugar for the Caster Sugar? If so, would it be an even swap?
Thanks!
i don’t know. it would change the recipe.
Thanks so much for this beautiful flavorful recipe!
I rarely review but I feel like you are sharing and I wanted show gratitude for all the ways you give.
The directions were very clear and the results were amazing!!! Moist , nice texture and taste.??
5 stars!
Best
BJ
★★★★★
this is lovely
I don’t know where the ?? came from?
So good ? I had just about every GF product but this Paleo blend , I bought it and the results were well worth it. I will definitely use again!
I made this twice and both times all of the blueberries ended up at the bottom. The top of the bread also had a dip in it all the way across. It looked just like the pictures until I removed the loose foil. It actually taste great but not nearly as pretty as yours.
★★★
did you use frozen blueberries ?
No they were fresh.
I’ve read that if you coat the blueberries in flour, that will prevent them from falling to the bottom on the loaf or muffins!
Hope that helps 🙂
I check your blog every day and try to learn something from your blog. Thank you and waiting for your new post.
Soooooo delicious! This was an easy dessert to make and turned out perfectly! I have celiac and have not experimented with alternate flowers much so I appreciate the detailed instructions! I am making this for our Mother’s Day gathering because it was such a hit at Easter!!
★★★★★
Amazing recipe – I made this for a brunch and everyone raved about it!
★★★★★
Sweet baby Jesus this was good!!! I didn’t have high hopes because I’m not a baker…. Damn… it’s delicious… and gluten free!!!
I couldn’t find the Bob mills paleo flour, so I used King Arthur measure for measure gluten free flour… it turned out freaking moist and dreamy delicious…??
★★★★★
Delicious! As always with your recipes, thankyou!! Easy to mix together, simple ingredients subbed coconut sugar and turned out fabulous!
★★★★★
I would love to try this for my hubby. Do you think I could use Bobs Red Mill GF Pizza Crust Mix? I have several bags of it and need to use…
This is the absolute best. I have tried many different recipes. I do add about 1/4 tsp of extra. Cat hum gum to my flour (which already has it). I also add about an extra 3/4 c extra blueberries and about 1 tsp extra lemon zest. We love it.
★★★★★
This amazing lemon pound cake comes out perfect EVERY time! Its a ‘go to’ for me even if our guests don’t need a GF dessert! Try it!!
★★★★★
The blueberry bread came out wonderful, I followed your exact recipe, and I don’t even like gluten free foods. A few months ago my 4 year old grandson was breaking out sores all over his little body, he ended up in the ER, that day all my shopping to help sent me on the hunt in the store for all gluten free foods and baking items. Poor little guy was so sick. He is used to gluten free pasta now which is a big help. He is going to love this bread when he gets here in the morning. Thank you
I do not bake. This is the best blueberry bread I have tried no other recipes but this has got to be the best because it is the shizzle my Celiac kid is addicted to it I have baked this so many times I have the recipe memorized thank you very much
This was so delicious! Made it with almond flour and King Arthur 1:1 GF flour. Light fluffy and moist. Can you freeze this loaf?
★★★★★
I paid $28 for a similar loaf cake in Galveston TX. It was so delicious, that I knew I had to find the recipe. Well, this is close enough. I doubled the glaze recipe because I knew it would make the cake even better. This cake is moist. With just enough lemon to balance the sweet blueberries. I would wait a little longer before adding the blueberries. All of mine fell to the bottom of the cake: maybe more like 20 minutes in the oven instead of the 15 listed in the recipe. I used fresh blueberries. Warning: this cake is addictive!
★★★★★
Amazing !
★★★★★