Gluten-Free Blueberry Loaf Cake
GF Blueberry Bread is moist, soft, and easy to make. It’s bursting with juicy blueberries, which can be fresh or frozen, and is delicious! It’s a simple, quick bread that’s ideal for breakfast, brunch, or an afternoon treat. With a hint of lemon and a soft crumb, this loaf is a baking staple.
Jump to Recipe
About this GF Blueberry Quick Bread
Gluten-Free Blueberry Loaf Cake is a summer baking staple, a simple recipe to make over and over again because it is very easy and quick to make, and delicious! Similar to this Raspberry Loaf Cake that you should also try.
The quick bread is super moist, soft, and full of blueberry flavor. You can use fresh or frozen bluberries, 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
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Lemon: fresh lemon zest.
- Egg: room temperature egg is better.
- Oil: sunflower oil.
- Milk: whole milk at room temperature.
- Blueberries: fresh or frozen blueberries. If you are going to use frozen blueberries, don’t thaw them; keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
How to make GF Basic Blueberry Lemon 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 the gluten-free all-purpose flour, baking powder, and salt together 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. Fold in 1 cup of the blueberries and mix carefully.
Pour 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 know if it’s ready, insert a toothpick in the center of the loaf, and it should come out clean.
Let cool before removing.
Storing
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.
Variations
- Blueberries: replace blueberries with raspberries or mixed berries.
- Topping: replace the lemon icing with a perfect cream cheese frosting that adds richness, or a crumb streusel topping.
For more related recipes
Gluten-Free Easy Blueberry Lemon Loaf
Ingredients
- 1 and 1/2 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2/3 cup granulated sugar
- 1/2 lemon zest
- 1 egg, room temperature
- 1/4 cup oil
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cup blueberries
Instructions
- 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 the gluten-free all-purpose flour, baking powder, and salt together 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. Fold in 1 cup of the blueberries and mix carefully.
- Pour 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 until cooked. To know if it’s ready, insert a toothpick in the center of the loaf, and it should come out clean.
- Let cool before removing.