Gluten-free Lemon Blueberry Loaf


Last Updated on March 31, 2022

gluten-free lemon blueberry loaf

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!

gluten-free lemon blueberry loaf

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!

gluten-free lemon blueberry loaf

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!

Other gluten-free baked goods you may like:

Gluten-free Carrot Cake Muffins

Grain-free Blueberry Pancakes

Gluten-free Chocolate Chip Banana Bread

Blueberry Lemon Loaf

5 from 11 votes
Course: Baked goods, Gluten-Free


Prep time


Cooking time


Total time




  • 2 cups 2 almond flour

  • 1/2 cup 1/2 tapioca flour

  • 3 large eggs

  • 1/2 cup 1/2 Greek yogurt

  • 1/4 cup 1/4 olive oil, or sub any other liquid oil

  • 1/4 cup 1/4 lemon juice

  • 1 tbsp 1 lemon zest

  • 1/2 cup 1/2 light brown sugar- coconut sugar will work too, but may darken the loaf

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1 cup 1 blueberries

  • Glaze
  • 1/3 cup 1/3 powdered sugar

  • 1/2 tsp 1/2 water to thin

  • 1/2 tsp 1/2 lemon zest


  • Preheat your oven to 350 F.
  • In a large bowl, whisk together the eggs, sugar, oil, yogurt, lemon juice, zest and vanilla extract until smooth.
  • In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda and salt.
  • Pour the wet ingredients into the dry, and whisk together until a batter forms. Fold in 3/4 of the blueberries, reserving some to top. You can toss the blueberries in a little extra tapioca flour before mixing them in to help prevent them from sinking to the bottom of the loaf.
  • Pour the batter into a parchment lined 9 x 5 loaf pan and top with remaining blueberries. Bake for 45-50 minutes, until the top is firm to touch and a toothpick comes out clean.
  • Let cool for at least 15-20 minutes. Once cool, whisk the powdered sugar, water and lemon zest together until a thick glaze forms. If its too thin, add an extra tbsp of powdered sugar.
  • Remove the loaf from the tin and drizzle with the sugar glaze. The glaze should be enough for a generous drizzle, so if you wanted a thicker layer of icing, double the glaze recipe.
  • Keep refrigerated for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Josefina

    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!

  2. Tess Han

    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!

  3. Madison

    This recipe is sooo good!! I used coconut sugar and it didn’t make it too dark. I will definitely be making this again!

  4. Another rockstar recipe!! I’m
    So excited about this one haha 🤩🤩

  5. 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!

  6. 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

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