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Simply the best Gluten Free Blueberry Bread with raspberries! Great flavors with delicious berries. OHMY-CREATIVE.COM | Gluten Free Bread | Gluten Free Loaf | Gluten Free Recipe | Gluten Free | #glutenfreeblueberrybread #glutenfreebread #glutenfreerecip #glutenfreebreakfast #glutenfreeflour
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Gluten Free Blueberry Bread Loaf With Raspberries


  • 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


  • 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.