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.
- Greek yogurt
- olive oil
- lemon juice + zest
- vanilla extract
Pro tip: toss your blueberries in a little extra tapioca flour to help prevent them from sinking to the bottom of the loaf!
- 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
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!