Hello, friends! I’ve got an amazing recipe to share with you today: Gluten Free Blueberry Bread with Raspberries. That’s a mouthful to say, but it’s seriously so delicious. I have a lot of friends and family (my daughter) who are gluten intolerant, so I like to keep that in mind when I make recipes. Being gluten-intolerant doesn’t mean you have to miss out on yummy recipes like this one!

This recipe could easily be made with just blueberries but in the summer when berries are the sweetest, I like to add both in to make an amazing mixed berry bread.

If you’re pulling together a collection of different gluten-free recipes you want to try, then I’ve got you covered. Be sure to check out some of the other amazing recipes I have like these Gluten Free Lemon Blueberry Muffins (I eat these every day) or even this round-up of Gluten-Free Cookie Recipes.

I also have a Gluten Free Recipe Pinterest Board to pin recipes I can make my daughter! {here}

I know you’re going to love this Gluten Free Blueberry Bread as much as I do…so give it a try and tell me what you think!

This post contains affiliate links. Read my full disclosure.

A FEW ITEMS YOU MIGHT NEED…

Coconut flour blend ( any gluten-free flour ) | Double acting baking powder

Directions:

Preheat the oven to 350 degrees.

Line a 9″ x 5″ glass loaf pan with parchment paper

Set aside.

Zest the lemon and set aside.

Cream together the coconut oil, sugar, vanilla, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment.

Crack and add in the eggs one at a time and mix until the mixture is smooth.

Mix in the almond milk and stir to combine.

Next add in the flour, baking powder, and salt.

Using a mixer on low-speed mix until the dry ingredients are combined.

Fold the berries into the batter gently.

Pour the batter into the prepared loaf pan.

Bake on the middle rack of the oven for 60-65 minutes.

Allow the loaf to cool for 30 minutes, then transfer to a cooling rack.

Cool completely.

Stir together the powdered sugar and 3 teaspoons of freshly squeezed lemon juice until a smooth glaze forms.

Pour the glaze over the top of the loaf.

Cut and serve!

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Gluten Free Blueberry Bread Loaf With Raspberries

Ingredients

1/2 cup coconut oil
1 cup granulated sugar
2 tbsp. fresh lemon zest
2 eggs room temperature
3/4 cup unsweetened vanilla almond milk
1 tsp. vanilla extract
2 cups coconut flour blend any gluten free flour
2 tbsp. double acting baking powder
1/4 tsp. sea salt
1 cup blueberries
1 cup raspberries
Glaze:
1/2 cup powdered sugar
3 tsp. freshly squeezed lemon juice

Instructions

Preheat the oven to 350 degrees.
Line a 9? x 5? glass loaf pan with parchment paper
Set aside.
Zest the lemon
Set aside.
Cream together the coconut oil, sugar, vanilla, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment.
Add in the eggs one at a time and mix until the mixture is smooth.
Add in the almond milk, stir to combine.
Add in the flour, baking powder, and salt.
Mix on low speed just until the dry ingredients are combined.
Fold the berries into the batter gently.
Pour the batter into the prepared loaf pan.
Bake on the middle rack of the oven for 60-65 minutes.
Allow the loaf to cool for 30 minutes, then transfer to a cooling rack.
Cool completely.
Stir together the powdered sugar and 3 teaspoons of freshly squeezed lemon juice until a smooth glaze forms.
Pour the glaze over the top of the loaf.

You can see how the lemon glaze crackles on the top of the bread. So delicious with the sweetness of the blueberries and raspberries. A yummy treat!

The Best Gluten Free Blueberry Bread With Raspberries