Gluten Free Lemon Blueberry Loaf with Glaze

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Gluten Free Lemon Blueberry Loaf with Glaze

Bright lemon zest and juicy blueberries make this loaf taste like sunshine in every slice, with a tender, moist crumb studded with bursts of berry in each bite. The sour cream keeps the texture rich and soft, while a quick toss of the blueberries helps them stay suspended throughout instead of sinking to the bottom. Once baked to a deep golden brown, the loaf gets finished with a tangy-sweet glaze that soaks in slightly while the cake is still warm, creating that irresistible sheen and pucker of citrus on top. It's a cozy, bakery-style treat that comes together in one pan, and it's a great pick for a gluten free kitchen. Whether you're serving it for breakfast, an afternoon coffee break, or a light dessert, this loaf delivers big lemon-blueberry flavor without any fuss.

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Ingredients

10 servings

For the loaf

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tsp lemon zest (from about 2 lemons)
2 large eggs
½ cup sour cream
¼ cup whole milk
⅓ cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 ¼ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.

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