Gluten-Free Blueberry Lemon Bread

5 from 1 vote

Gluten-Free Blueberry Lemon Bread

Gluten-free blueberry lemon bread is bright and citrusy, bursting with juicy berries, and topped with a Greek yogurt cream cheese frosting. It takes just a few minutes to stir together with ingredients you can feel good about. It’s gluten-free with no butter, no processed sugar, and absolutely delicious.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 225kcal

Author: Cara Lanz

Ingredients

Gluten-Free Blueberry Lemon Bread

2 eggs, room temperature
⅔ cup pure maple syrup
⅓ cup coconut oil, softened
1 tablespoon pure lemon extract (yes, tablespoon, not teaspoon)
½ cup Greek yogurt plain or lemon flavored
1 lemon, juice and zest
2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups blueberries, fresh or frozen (divided)

Greek Yogurt Cream Cheese Frosting

¼ cup plain Greek yogurt
2 tablespoons pure maple syrup
¼ cup cream cheese
1 teaspoon lemon zest

Instructions

Gluten-Free Blueberry Lemon Bread

Preheat the oven to 350. Prepare a loaf pan with parchment paper. Not only will the parchment make removing it from the pan a snap, but it also helps it to brown evenly.
In a large bowl, whisk together the softened coconut oil and maple syrup. Whisk in the eggs. If you forget that you need room temperature eggs until just before you’re making this, just drop them into warm water and let them sit for about ten minutes.
Add the lemon extract, lemon yogurt, lemon juice and zest.
Sift together the flour, salt, baking powder, and baking soda. Place one tablespoon of the flour mixture into a small bowl and use it to coat one cup of the blueberries.
Add the remaining flour mixture to the lemon mixture. Stir until just combined. Do not overmix.
Gently fold the blueberries into the batter and pour it into your prepared loaf pan. Add the remaining ½ cup of blueberries to the top of the batter.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. You can also use a thermometer, it should read between 195 and 200.
Turn the oven off, but leave the bread in for 10 minutes. What the heck for? This helps keep the center from sinking. Place the pan on a wire rack and let it cool for about ten minutes. Remove the bread from the pan and let it cool the rest of the way.

Greek Yogurt Cream Cheese Frosting (No Powdered Sugar, No Butter)

Make the frosting. Mix the Greek yogurt and maple syrup together. Add the cream cheese and mix until smooth and creamy.
Spoon or pour over the lemon blueberry bread, letting it drip down the sides. Add the lemon zest over the top of the frosting.
Store frosted bread covered in the refrigerator.

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