This Gluten-Free Lemon Blueberry Loaf is bursting with fresh lemon flavor and juicy blueberries. It's soft, moist, and perfect for a sweet treat or breakfast delight!

After the big success of my blueberry lemon loaf recipe, many of you asked me for a gluten-free version—so here it is!

This gluten-free lemon blueberry loaf is just as soft, moist, and bursting with fresh lemon flavor as the original.

It's easy to make—plus, the batter comes together in just a few simple steps. And while the batter will be a little thicker than my other recipe, I promise the final result will be just as light and tender!

When baking with gluten-free all-purpose flour, it’s important to check the ingredient list on the flour for xanthan gum or guar gum. These gums act as binders, mimicking the elasticity and structure that gluten provides in traditional flour. Without them, your baked goods may turn out crumbly or fall apart more easily.

Many gluten-free flour blends already contain xanthan or guar gum, but if yours doesn’t, simply add 1/2 teaspoon of xanthan gum to the dry ingredients for better texture and stability. This small addition helps the loaf hold together while staying soft and moist.

So remember to always read the label carefully to ensure the best results!

Here are a few things to keep in mind when baking this blueberry loaf:

Mascarpone Cheese or Greek Yogurt: Both options add richness and moisture to the loaf. Choose whichever you have on hand—they both work beautifully.

For the best results, I recommend using fresh blueberries—not frozen ones. This recipe is packed with lots of blueberries—325 g (11.5 oz) or about 2½ cups—giving every bite a burst of juicy flavor. Fresh berries ensure a soft, tender crumb and an even bake. Frozen blueberries, however, can cool the batter too much, leading to a longer baking time and a denser texture. If you only have frozen blueberries, reduce the amount to about half.

Rub the Lemon Zest into the Sugar: Don't skip this step! Using your fingertips or a spatula if you prefer, to massage the lemon zest into the sugar releases the essential oils, making the cake more aromatic and zesty.
Let the Batter Rest: Once you've mixed everything together, allow the batter to sit at room temperature for 3-4 minutes. This gives the gluten-free flour time to absorb moisture from the wet ingredients and helps thicken the batter—keeping the blueberries from sinking to the bottom of the loaf while baking.
Create a Perfect Crack: Here is a fun simple trick! For a professional-looking finish, cut a few slivers of cold butter and arrange them in a line down the center of the loaf before baking. This creates a natural weak spot where the loaf will split as it rises, giving you that perfect bakery-style crack on top.
Prevent Over-Browning: If you notice the top of the loaf browning too quickly, simply cover it loosely with a sheet of aluminum foil (shiny side up) and continue baking until it's fully cooked through.
How to store this gluten-free blueberry lemon loaf:
To keep your gluten-free lemon blueberry loaf fresh and moist, store it in an airtight container at room temperature for up to 3-4 days. Make sure the loaf is completely cooled before sealing it to prevent excess moisture from making it soggy. If you prefer to keep it longer, you can refrigerate the loaf for up to a week—just let it come to room temperature before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to three months. Simply thaw a slice at room temperature or warm it gently in the microwave for a fresh-from-the-oven taste.