Description

A moist, tangy gluten-free lemon blueberry loaf with a cream cheese glaze that tastes like a high-end bakery treat. This easy 5-step recipe is reliable, freezer-friendly, and perfect for brunch or dessert.

Ingredients

Scale

2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1½ teaspoons Baking Powder
½ teaspoon Fine Sea Salt
½ cup (115g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
½ cup (120ml) Buttermilk
2 medium Lemons, zested (approx. 2 tbsp)
3 tablespoons Fresh Lemon Juice
1½ cups Fresh Blueberries
4 oz (115g) Cream Cheese, softened (for glaze)
1 cup (120g) Powdered Sugar, sifted (for glaze)
1–2 tablespoons Milk (for glaze)
Extra Lemon Zest (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice. Pour in buttermilk and mix until just combined.
Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until no dry flour streaks remain. Do not overmix.
Gently fold in the fresh blueberries.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the loaf cools, whisk together softened cream cheese and powdered sugar until smooth. Add milk one teaspoon at a time until a drizzling consistency is reached.
Drizzle the glaze over the completely cooled loaf. Sprinkle with extra lemon zest. Slice and serve at room temperature.

Notes

Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a dense loaf. If using frozen blueberries, do not thaw them and toss in a little flour before folding in. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 280
Sugar: 28
Sodium: 180
Fat: 11
Saturated Fat: 7
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: gluten-free, lemon blueberry loaf, cream cheese glaze, gluten-free baking, easy dessert, brunch recipe, dairy-free option