25+ Delectable Gluten Free Blueberry Quick Bread Recipes for Every Taste

If you’re a fan of the sweet and tangy flavor of blueberries, you’ll love the versatility of gluten-free blueberry quick breads!

These delightful treats are not only easy to prepare but also perfect for breakfast, snacks, or even dessert.

Whether you’re gluten-sensitive or simply looking to explore new baking options, these recipes cater to all tastes and preferences.

From classic recipes that evoke nostalgia to creative twists that excite the palate, our collection of over 25 gluten-free blueberry quick bread recipes will inspire you to whip up something special in your kitchen.

You’ll discover everything from lemon blueberry bread with a citrusy zing to warm, cozy cinnamon swirl versions that are perfect for chilly mornings.

Let’s dive into this delicious world of gluten-free baking where blueberries take center stage!

25+ Delectable Gluten Free Blueberry Quick Bread Recipes for Every Taste

With such a diverse range of gluten-free blueberry quick bread recipes at your fingertips, there’s no excuse not to indulge in this delightful treat.

Each recipe offers its own unique flavor profile and texture, ensuring that there’s something for everyone.

Whether you’re serving it to family and friends or savoring a slice with your morning coffee, these quick breads are sure to impress.

Plus, the added health benefits of using gluten-free ingredients make them a wholesome choice for any occasion.

So gather your ingredients, preheat your oven, and get ready to enjoy the mouthwatering aroma of freshly baked blueberry quick bread wafting through your home.

Gluten-Free Blueberry Banana Bread

This gluten-free blueberry banana bread combines the natural sweetness of ripe bananas with juicy blueberries, creating a moist and flavorful loaf. It’s perfect for breakfast, a snack, or even dessert. The recipe is simple, requiring minimal ingredients and can be whipped up in under an hour. Enjoy this delightful bread warm with a pat of butter or toasted with a drizzle of honey.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), oil, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry banana bread is a delightful addition to your baking repertoire. Its combination of flavors and textures makes it a family favorite that’s sure to please even those who are not gluten-free. The bananas add moisture, while the blueberries provide bursts of flavor, making each slice irresistible. Whether served at breakfast or as an afternoon snack, this quick bread is bound to become a regular on your table.

Lemon Blueberry Gluten-Free Bread

Brighten up your mornings with this refreshing lemon blueberry gluten-free bread. The zesty lemon pairs beautifully with the sweet blueberries, creating a light and fluffy loaf that is perfect for any occasion. This bread is not only gluten-free but also dairy-free, making it a versatile option for various dietary needs. Enjoy it as is or with a light glaze for an extra touch of sweetness.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, combine the oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon blueberry gluten-free bread is a delightful twist on traditional quick breads. Its refreshing citrus flavor and sweet blueberries make it a perfect treat to brighten your day. The simplicity of the recipe allows you to prepare it quickly, making it an excellent choice for breakfast or brunch gatherings. Plus, the added benefit of being dairy-free means it can cater to a wider range of dietary preferences. Serve it fresh, and watch it disappear from the table!

Gluten-Free Blueberry Oatmeal Bread

This gluten-free blueberry oatmeal bread is a wholesome choice that combines the heartiness of oats with the sweetness of blueberries. It’s packed with fiber and nutrients, making it a satisfying option for breakfast or a midday snack. The oats add a chewy texture, while the blueberries burst with flavor in every bite. This recipe is easy to make and can be enjoyed fresh or toasted.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or vegetable oil
• 2 eggs
• 1 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the gluten-free oats, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the honey, oil, eggs, almond milk, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The gluten-free blueberry oatmeal bread is a hearty and nutritious option that’s perfect for those looking to start their day on a healthy note. The oats provide essential fiber, while the blueberries add natural sweetness and antioxidants. This bread can be enjoyed plain or topped with your favorite nut butter or jam for an extra treat. Whether you slice it for breakfast or pack it for a snack on the go, this quick bread is sure to satisfy both your taste buds and your health goals.

Gluten-Free Blueberry Coconut Bread

Indulge in the tropical flavors of this gluten-free blueberry coconut bread. With the addition of shredded coconut, this recipe offers a unique twist to the classic blueberry bread. The coconut adds a delightful texture and a subtle sweetness, while the blueberries provide juicy bursts of flavor. Perfect for breakfast or as a snack, this bread is a crowd-pleaser that combines the best of both worlds: fruity and nutty.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup shredded unsweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup melted coconut oil
• 2 eggs
• 1 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut sugar, melted coconut oil, eggs, almond milk, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free blueberry coconut bread is a delightful escape to the tropics with every slice. The combination of blueberries and coconut creates a flavorful and moist loaf that pairs beautifully with coffee or tea. It’s a fantastic option for brunch or as a sweet treat any time of day. This bread is not only gluten-free but also versatile, as it can be enjoyed fresh, toasted, or even as a base for French toast. Share it with friends and family, and savor the smiles it brings!

Gluten-Free Blueberry Almond Bread

Elevate your quick bread game with this gluten-free blueberry almond bread. The addition of almond flour gives this loaf a nutty flavor and a moist texture, while the blueberries add a touch of sweetness. This recipe is perfect for those who love the combination of berries and nuts, making it a delicious choice for breakfast, snacks, or even dessert.

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or almond oil
• 2 eggs
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon almond extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the honey (or maple syrup), melted oil, eggs, almond milk, and almond extract until smooth.
4. Combine the wet and dry ingredients and mix until just combined.
5. Carefully fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The gluten-free blueberry almond bread is a wonderfully satisfying and flavorful treat. Its rich almond flavor pairs perfectly with the tart blueberries, creating a delightful balance in every bite. This quick bread is ideal for any occasion, whether enjoyed as a breakfast option or as a sweet indulgence throughout the day. With its nutty undertones and moist texture, it’s sure to become a favorite recipe that you return to time and time again.

Gluten-Free Blueberry Zucchini Bread

Add a healthy twist to your quick bread repertoire with this gluten-free blueberry zucchini bread. Packed with zucchini and blueberries, this loaf is not only moist and flavorful but also loaded with nutrients. It’s a fantastic way to sneak in some veggies while still enjoying a sweet treat. Perfect for breakfast or as a snack, this recipe is both delicious and wholesome.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or vegetable oil
• 2 eggs
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In another bowl, whisk together the melted oil, eggs, grated zucchini, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free blueberry zucchini bread is a fantastic way to enjoy a treat while incorporating more vegetables into your diet. The zucchini keeps the bread moist, while the blueberries add a delightful burst of flavor. This recipe is not only easy to make but also versatile, as it can be enjoyed for breakfast, as a snack, or even as a dessert. With its vibrant colors and delicious taste, it’s a wholesome choice that your family and friends will love. Embrace the goodness of this bread, and savor the health benefits it brings!

Gluten-Free Blueberry Lemon Bread

This gluten-free blueberry lemon bread is a refreshing and zesty twist on traditional quick bread. The bright flavor of lemon pairs beautifully with the sweet blueberries, making each bite a burst of sunshine. Perfect for breakfast or an afternoon snack, this bread is light, moist, and incredibly easy to make, making it a favorite for any occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1/2 cup buttermilk (or almond milk)
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, lemon zest, and lemon juice until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free blueberry lemon bread is the perfect blend of tart and sweet, making it a delightful addition to any meal or snack time. The zesty lemon enhances the natural sweetness of the blueberries, creating a refreshing flavor that’s sure to brighten your day. Whether you enjoy it plain, toasted, or with a dollop of cream cheese, this bread is versatile and delicious. Make it for brunch, serve it at gatherings, or simply enjoy it at home—it’s a treat you’ll want to savor!

Gluten-Free Blueberry Chocolate Chip Bread

Combine two beloved flavors in this gluten-free blueberry chocolate chip bread. The sweetness of the blueberries meets the rich, indulgent taste of chocolate chips for a decadent quick bread that satisfies all cravings. This recipe is perfect for dessert, brunch, or as a delightful treat any time of day. With its moist texture and delicious flavor, it’s a guaranteed crowd-pleaser!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1/2 cup milk (or almond milk)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the sugar, melted oil, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries and chocolate chips, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Indulging in this gluten-free blueberry chocolate chip bread is a true treat for the senses. The combination of juicy blueberries and rich chocolate creates a deliciously sweet and satisfying flavor profile that’s perfect for dessert or a decadent breakfast. It’s simple to make and can easily be adapted for different dietary preferences. Serve it at your next gathering, or keep it all to yourself—you won’t regret it!

Gluten-Free Blueberry Oat Bread

This gluten-free blueberry oat bread is a wholesome and hearty option that incorporates the goodness of oats alongside the sweetness of blueberries. It’s perfect for those looking for a more nutritious quick bread option that’s still deliciously satisfying. The oats add a wonderful texture and flavor, while the blueberries provide a juicy burst of sweetness. Great for breakfast or as a snack, this recipe is easy to make and packed with goodness.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil or vegetable oil
• 2 large eggs
• 1 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a blender or food processor, pulse the rolled oats until they resemble a flour consistency.
3. In a large bowl, mix together the oat flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the honey (or maple syrup), melted oil, eggs, almond milk, and vanilla extract until smooth.
5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Transfer the batter to the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The gluten-free blueberry oat bread is a delicious and nutritious addition to your baking repertoire. This bread is not only filled with flavor but also brings the added benefits of oats, making it a great option for a wholesome breakfast or snack. The combination of oats and blueberries creates a wonderfully moist texture that will leave you craving more. Whether enjoyed plain, with a spread of butter, or toasted, this bread is a delightful way to start your day or enjoy a mid-afternoon treat.

Gluten-Free Blueberry Almond Bread

This gluten-free blueberry almond bread is a delightful combination of flavors and textures, featuring the nutty richness of almond flour paired with sweet blueberries. The result is a moist, flavorful bread that’s perfect for breakfast, snacking, or even dessert. The addition of almond extract enhances the almond flavor, making this a wonderfully fragrant and satisfying treat.

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 3 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon almond extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together honey (or maple syrup), melted oil, eggs, almond milk, and almond extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, taking care not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry almond bread is not only delicious but also offers a nutritious alternative to traditional quick breads. The nutty flavor of almond flour combined with sweet blueberries creates a delightful balance, making it perfect for breakfast or as an afternoon snack. Serve it warm, with a sprinkle of powdered sugar on top, or toasted with a spread of your favorite nut butter. This recipe will quickly become a family favorite, providing a wholesome treat that’s easy to make and even easier to enjoy.

Gluten-Free Blueberry Coconut Bread

Bring a tropical flair to your baking with this gluten-free blueberry coconut bread. The combination of shredded coconut and blueberries offers a unique and delightful flavor profile, creating a moist and sweet loaf that transports you to a sunny beach. This bread is a great way to enjoy the benefits of coconut, while the blueberries add a pop of color and flavor, making it perfect for any occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/2 cup coconut milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the coconut sugar, melted coconut oil, eggs, coconut milk, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry coconut bread is a delightful way to enjoy a taste of the tropics. The combination of blueberries and coconut creates a unique flavor that’s both sweet and refreshing. Whether you serve it for breakfast, as a snack, or at a gathering, this bread is sure to impress. It’s not only delicious but also gluten-free, making it suitable for a variety of dietary preferences. Pair it with a cup of coffee or tea for a delightful treat any time of day!

Gluten-Free Blueberry Banana Bread

Turn your overripe bananas into a delicious gluten-free blueberry banana bread. This recipe combines the sweetness of ripe bananas with the tartness of blueberries, resulting in a moist and flavorful loaf that’s perfect for breakfast or as a sweet treat. This quick bread is easy to make and is a great way to reduce food waste while enjoying a delightful dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, sugar, melted oil, eggs, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, taking care not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry banana bread is a delightful way to enjoy two beloved flavors in one loaf. The natural sweetness of the bananas complements the blueberries perfectly, creating a moist and satisfying quick bread that’s hard to resist. It’s perfect for breakfast, an afternoon snack, or even as a dessert. You can enjoy it plain, with a smear of peanut butter, or topped with yogurt for added protein. This recipe is not only delicious but also a great way to use up ripe bananas, making it a win-win for your kitchen!

Gluten-Free Lemon Blueberry Bread

This gluten-free lemon blueberry bread is a bright and refreshing twist on traditional quick breads. The zesty flavor of fresh lemon juice and zest pairs beautifully with sweet blueberries, creating a moist and flavorful loaf that’s perfect for spring and summer gatherings. The citrusy aroma fills your kitchen, making it a delightful treat for breakfast, brunch, or as a snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted (or coconut oil)
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the melted butter, eggs, yogurt, lemon juice, and lemon zest until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free lemon blueberry bread is a refreshing and flavorful addition to your baking repertoire. The combination of zesty lemon and juicy blueberries creates a delightful balance that is sure to please anyone who tries it. Serve it sliced with a pat of butter, or enjoy it plain for a light snack. Its beautiful golden crust and vibrant color make it an attractive centerpiece for brunch tables or picnics. This bread not only tastes delicious but is also a wonderful way to brighten up your day!

Gluten-Free Cinnamon Swirl Blueberry Bread

Indulge in the comforting flavors of this gluten-free cinnamon swirl blueberry bread. The sweet and spicy cinnamon swirl running through the bread adds an extra layer of flavor, perfectly complementing the fresh blueberries. This quick bread is a delightful treat for breakfast or an afternoon snack, offering warmth and sweetness in every slice.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted (or coconut oil)
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Cinnamon Swirl:

• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and 1/2 cup brown sugar.
3. In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, mix together 1/4 cup brown sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture over the batter, then add the remaining batter on top. Finish with the rest of the cinnamon mixture.
7. Use a knife or skewer to swirl the batter gently.
8. Gently fold in the blueberries on top.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cinnamon swirl blueberry bread is a delightful combination of flavors and textures that is sure to become a favorite. The cinnamon adds a cozy, aromatic element to the sweet blueberries, making each slice a comforting treat. Perfect for breakfast with a cup of coffee or as an afternoon snack, this bread is versatile and easy to make. Enjoy it warm or toasted, and share it with friends and family for a delightful gathering. This recipe encapsulates the essence of home baking and is perfect for any occasion!

Gluten-Free Blueberry Oat Bread

This gluten-free blueberry oat bread combines wholesome oats with the sweetness of blueberries, creating a hearty and nutritious loaf that’s perfect for any time of day. Packed with fiber and flavor, this bread is ideal for breakfast or as a post-workout snack. The oats add a lovely texture while complementing the fresh blueberries, making each bite satisfying and delicious.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the gluten-free rolled oats, gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together honey (or maple syrup), applesauce, eggs, almond milk, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry oat bread is not only delicious but also nutritious, making it a perfect choice for a wholesome breakfast or snack. The combination of oats and blueberries provides a hearty texture and a burst of flavor that will leave you feeling satisfied. Enjoy it plain, with a spread of your favorite nut butter, or toasted with a drizzle of honey. This bread is versatile enough to serve at a brunch gathering or as a part of your everyday meals. It’s a delightful way to incorporate healthy ingredients into your diet while indulging in a tasty treat!

Note: More recipes are coming soon!