This delicious, gluten-free lemon blueberry loaf is here right in time for Spring! It’s perfectly sweet with a zesty lemon flavor, and bursting with blueberries in every bite.
Made with a combination of almond flour and tapioca flour, making it grain-free, and even Passover friendly!
I’ve made so many batches of this loaf over the last few weeks, and I’m so excited to finally share the recipe. The texture is super light and fluffy, and reminds me of the Starbucks lemon loaf! You can even leave out the blueberries to make this a gluten-free lemon loaf.
The icing on top is optional, but I love the added sweetness it provides. I mix in a little extra lemon zest to really enhance that lemony flavor.
What you’ll need to make gluten-free lemon blueberry loaf
The ingredients in this loaf are super simple. I love the flavor combination of the yogurt, lemon and blueberries. The gluten-free flour blends give it that perfect fluffiness and texture.
Wet ingredients:
- eggs
- Greek yogurt
- olive oil
- lemon juice + zest
- sugar
- vanilla extract
- blueberries
Pro tip: toss your blueberries in a little extra tapioca flour to help prevent them from sinking to the bottom of the loaf!
Dry ingredients:
- almond flour- this one is one of my favorites to bake with
- tapioca flour- tapioca flour gives this loaf the perfect texture in combination with the almond flour. I haven’t tested any other substitutes, so I don’t suggest substituting it
- baking powder
- baking soda
- salt
Whisk the wet ingredients, fold in the dry ingredients, pour into a loaf pan and bake until golden brown!
Enjoy a slice of this lemon blueberry loaf with an iced coffee or tea. It’s the perfect afternoon pick me up, and seriously tastes amazing.
I can’t wait for you guys to try it!
I absolutely loved this recipe! I replaced the blueberries for raspberries just like you showed on your feed and made it into mini muffin tins. It was super mOiSt and wasn’t overly sweet yet tasted really nice. Thank you for sharing it, my whole fam loved it!
So glad you enjoyed it, Josefina! 🙂
Such an amazing recipe!!! 12/10 recommend! So moist and flavorful. Had to let it go another 20-30 minutes with foil on top so it wouldn’t burn but it turned out perfect!
So happy to hear that!!
This recipe is sooo good!! I used coconut sugar and it didn’t make it too dark. I will definitely be making this again!
Another rockstar recipe!! I’m
So excited about this one haha 🤩🤩
Thank you, Leah!!
Hey can you tell me what coco yogurt you used? It worked good? DF so wanna sub Greek
Hey Sarah, I just asked Liana which yogurt she used!
Update! I just made a batch using 1/2 cup coconut cream and it came out great! No coconut flavor either. I used the top creamy part of a can of full-fat coconut milk ☺️
Hi Gal- would it work to sub oat flour in for this? Looks great, thanks!
Hey Ali, I haven’t tested with oat flour! Usually it can be subbed as a 1:1 substitute, so it may work!
I made this using coconut yogurt ( dairy free), 1/4 honey and mixed almond flour/hazelnut flour ( didn’t have tapioca) and it was amazing!
YUM! I’m so happy you tried it 🙂
Do you mind sharing which dairy-free yogurt you used? I’m sure other readers would love to know!
Yes. I used “ So delicious dairy free coconut milk unsweetened “
Sorry and forgot to post, I used about one small container of the coconut milk yogurt , came out to be ~ 1/4 cup