Gluten-Free Blueberry Lemon Loaf Cake

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.

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  Other gluten-free dessert recipes you might like:

  Italian Almond Ricotta Cake 

  Easy to Make Gluten-Free Basque Cheesecake

  Gluten-Free Almond-Jam Crumble Bars

  Apple-Ricotta Cake

  Italian Almond-Orange Cake (Gluten Free)

  Torta Caprese (Chocolate-Almond Cake - Gluten Free)

  Torta Caprese Bianca (Italian gluten-free almond cake with lemon and white chocolate)

  Italian Almond Cookies

  Coconut and Ricotta Cake

  Almond-Pear Crunch Cake

  
  

  
  

  

  PRINTABLE RECIPE CARD: Gluten-Free Blueberry Lemon Loaf Cake

  
  

  Gluten-Free Blueberry Lemon Loaf

  

  Yield: 8

  Author: Manuela Mazzocco

  Prep time: 15 MinTotal time: 15 Min

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

  Ingredients

  • 3/4 cup (150 g) sugar
  • 2 lemons, zest
  • 3 large eggs
  • 4 oz (115 g) butter, melted
  • 4 oz (115 g) mascarpone cheese or plain Greek yogurt
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (275 g) all-purpose GLUTEN-FREE flour (with xanthan gum, or add 1/2 teaspoon if not included)
  • 2 cups (300 g) blueberries

  Instructions

  1. Preheat the oven to 375ºF (190ºC). Line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
  2. In a large mixing bowl, add sugar and lemon zest. Mix well. Use your fingertips or a spatula to rub the zest into the sugar (this helps release the essential oils in the lemon zest and makes the cake more aromatic and zesty).
  3. Add the eggs and beat well with a hand mixer or whisk. Add the melted butter and mix until light and fluffy. Add the mascarpone cheese (or yogurt), lemon juice, and vanilla extract. Beat well again.
  4. Mix in the salt and baking powder. Add the flour and mix until just combined. The batter will be fairly thick—make sure there are no flour clumps. NOTE: Check the ingredient list on your gluten-free all-purpose flour. If xanthan gum is not listed, add 1/2 teaspoon of xanthan gum.
  5. Fold in the blueberries, saving some for the top if you'd like.
  6. Transfer the batter into the prepared baking pan and smooth out the top. Top with a few more blueberries. Allow the batter to rest at room temperature for 2 or 3 minutes. This gives the gluten-free flour time to absorb moisture from the wet ingredients, further thickening the batter. A thicker batter helps prevent the blueberries from sinking to the bottom of the loaf while baking.
  7. Optional (but recommended) step: Cut a few slivers of cold butter and arrange them in a line down the middle of the loaf on top. This creates a natural weak spot for the loaf to crack while baking, giving a perfect split along the center every time.
  8. Bake in the preheated oven at 375ºF (190ºC) for 55-60 minutes or until set. If the cake starts browning too quickly, cover loosely with a sheet of aluminum foil and continue baking until done. Test for doneness by inserting a toothpick or cake tester into the center—it should come out clean.
  9. Let the loaf cool in the pan for 15 minutes before removing, slicing, and serving. Enjoy!

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