Gluten-Free Blueberry Quick Bread Recipe for Moist Loaves

This gluten-free blueberry bread, finished with a buttery brown sugar streusel, is a bright and satisfying way to welcome spring. It balances sweet and tart flavors with bursts of juicy blueberries and a fresh lemon zest note in every slice. Enjoy it for breakfast, brunch, or dessert — the colorful loaf adds a cheerful touch to any table.

Recipe Ingredient Notes

Gluten-free flour: This blueberry loaf is forgiving and works well with different gluten-free blends. Tested blends include a homemade blend, King Arthur Measure for Measure, and Bob’s Red Mill 1-to-1. All gave a nice crumb; King Arthur’s blend stayed fresh the longest. These blends include xanthan gum.

Butter & oil: The recipe uses both unsalted butter and a neutral oil (vegetable or grapeseed) — butter for flavor, oil for a tender, moist crumb.

Heavy cream: Heavy cream adds richness and a soft texture to the bread.

Blueberries: Fresh blueberries are recommended for texture and flavor. If using frozen, do not thaw them before folding into the batter.

Lemon zest: Fresh lemon zest brightens the flavors and pairs beautifully with blueberries.

Streusel Topping

A brown sugar streusel adds a crisp, caramel-like finish to the quickbread. If you prefer not to use streusel, you can glaze the cooled loaf with a simple lemon glaze instead.

To make the gluten-free streusel, combine the dry ingredients in a small bowl, add butter, and crumble with a fork or your fingers until it resembles coarse crumbs. Chill the streusel in the refrigerator or freezer until ready to use.

How to make a Gluten Free Blueberry Bread

This recipe was developed for an 8.4” x 4.5” x 4.1” Pullman loaf pan, though a standard 8×4 loaf pan will also work. Recommended baking times are for the Pullman pan, which has straight sides and helps the loaf rise tall and evenly.

Step 1: Preheat the oven to 350°F. Position the oven rack in the middle for even baking. Spray the loaf pan with cooking spray and line it with parchment, leaving an overhang on the sides.

Step 2: In a small bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.

Step 3: In the mixing bowl combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers or the back of a spoon to release the citrus oils and boost lemon flavor.

Step 4: Add room-temperature butter and oil to the lemon sugar. Beat at medium speed until light and fluffy, about 2 minutes, stopping once to scrape the bowl.

Step 5: Add the room-temperature eggs one at a time, mixing briefly after each, and then stir in the vanilla. The batter may look slightly curdled before the dry ingredients are added.

Step 6: Add the dry ingredients to the wet ingredients in three additions, alternating with the heavy cream. Mix just until combined — overmixing can cause a dense loaf.

Step 7: Toss the fresh blueberries with 1 teaspoon of the gluten-free flour in a small bowl; this helps prevent the berries from sinking.

Step 8: Gently fold the floured blueberries into the batter with a rubber spatula.

Step 9: Transfer the batter to the prepared pan and smooth the top. Scatter a few extra blueberries over the batter, then sprinkle the brown sugar streusel and gently press it into the surface so it adheres.

Step 10: Bake at 350°F for 65–75 minutes for the Pullman pan; times can vary with pan size and oven. If the top browns too quickly, tent with foil after 45 minutes. The loaf is done when golden and a toothpick inserted in the center comes out clean; the internal temperature should read about 200–205°F.

Step 11: Cool the bread in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing. Cooling helps the loaf set so slices hold together.

Storage & Freezing

Store leftover blueberry bread in an airtight container at room temperature for up to 4–5 days. Gluten-free baked goods often have a shorter shelf life than those made with wheat flour.

To freeze the whole loaf, cool completely, wrap tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator or for several hours at room temperature.

For easier portioning, freeze individual slices. Arrange slices on a parchment-lined tray and freeze until solid (about 2 hours). Wrap each slice in plastic or place slices in a freezer bag and freeze up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.

FAQ – Gluten Free Blueberry Bread