Gluten-Free Blueberry Loaf Cake

This easy gluten-free blueberry loaf cake is moist, soft, and bursting with juicy blueberries in every bite. Fresh lemon zest adds a hint of citrus flavor that pairs beautifully with the sweet berries. Made with simple ingredients and no complicated steps, it’s what you want for an everyday baking recipe.

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About this Gluten-Free Blueberry Quick Bread

Gluten-Free Blueberry Loaf Cake is a summer baking staple and an easy recipe you’ll want to make again and again. It comes together quickly with simple ingredients and is bursting with fresh blueberry flavor. If you love fruity loaf cakes, be sure to try this Raspberry Loaf Cake, too.

The quick bread is super moist, soft, and full of blueberry flavor. You can use fresh or frozen blueberries; both work well. Light, fluffy, and perfectly sweet, is ideal for breakfast, brunch, or an afternoon treat. It also freezes beautifully—if it lasts that long!

Ingredients

Some NOTES about the main ingredients of this recipe are:

• Flour: gluten-free all-purpose flour.
• Baking powder: helps the loaf rise and gives it a lighter texture.
• Egg: a room-temperature egg is better.
• Oil: natural oil, like sunflower oil.
• Milk: Whole milk gives the loaf a tender texture and richer flavor. Let it come to room temperature before mixing.
• Lemon: Fresh lemon zest gives the loaf a bright, fresh flavor that complements the blueberries. Zest the lemon before juicing it if you are using it for another recipe.
• Blueberries: You can use either fresh or frozen blueberries. If using frozen blueberries, do not thaw them before adding them to the batter. Thawed berries can release extra liquid and may make the batter too wet.

How to make Gluten-Free Blueberry Loaf Cake

Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar. Set aside.

Whisk together gluten-free all-purpose flour, baking powder, and salt in a large bowl.

In a medium bowl, beat the sugar with the oil, lemon zest, egg, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and mix until combined. Don’t overmix. Fold in 1 cup of the blueberries and mix carefully.

Transfer the batter into the prepared baking pan and place the remaining blueberries on top. Bake for 30/40 minutes. If it’s turning too brown, cover the pan with aluminum foil. To check if it’s ready, insert a toothpick into the center of the loaf, and it should come out clean.

Let cool before removing and slicing.

Store the loaf cake covered in the refrigerator for up to 5 days.

You can also freeze the cake; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10-15 minutes.

Baking tips & variations

• Blueberries: fresh or frozen blueberries work well. Don’t thaw frozen blueberries. Add them directly to the batter while they are still frozen. Thawed blueberries release more liquid and can make the batter too wet.
• Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until there are no visible streaks of dry flour. Overmixing can make the loaf heavier.
• Blueberries on top: Reserve a few blueberries to sprinkle on top of the loaf cake before baking.
• Let the cake cool before slicing. Allowing it to cool helps the crumb set; cutting it too soon can make the crumb seem gummy.

Variations

• Mixed berry loaf: Replace some of the blueberries with raspberries, blackberries, or strawberries for a mixed berry version.
• Topping: Replace the lemon icing with a cream cheese frosting that adds richness, or a crumb streusel topping.

For more gluten-free recipes with

If you love baking with fruit, try these gluten-free recipes from Almond Yes:

• Lemon Berry Muffins
• Oatmeal Blueberry Muffins
• Raspberry Loaf Cake
• Raspberry Muffins

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