Lemon Blueberry Loaf (gluten-free & dairy-free)

This Lemon Blueberry Loaf is gluten-free, dairy-free, super moist, easy to make, and DELISH!

With just a few hints of warmer weather and sunshine here in Michigan, I can FEEL spring coming— thank goodness! These subtle signs of spring are also bringing Spring CRAVINGS and this Lemon Blueberry Loaf was at the top of my list 😉

It is always so amazing to me how our cravings change with the seasons when we are in tune with our bodies and paying attention. In the colder seasons, I want all the hearty soups, casseroles, curries, hot tea and cocoa, roasted root vegetables such as yams, squash, beets, etc. and in the warmer months I want all the lighter, fresher foods such as salads, raw vegetables, lots of fruit, sandwiches, grilled proteins, juices, smoothies, etc.

Anyway, in my opinion, there’s no better way to get into the spring spirit than by baking this super simple yet delicious Lemon Blueberry Loaf. We breezed through the entire loaf in less than 24 hours at my house so it’s safe to say it was a huge hit. It also reached 500K+ views and 6,000+ likes on Instagram so safe to say it’s been a hit with some of you guys as well!

All you need is one bowl and a few simple ingredients that you likely already have on hand! Let’s get to it.

What you need for this Lemon Blueberry Loaf:

• oat flour— oats, blended. You can also buy oat flour at most grocery stores or on Amazon. I always make mine at home by blending oats until you reach a flour-like consistency— it’s so easy! And a very cost-friendly gluten-free flour. Use certified gluten-free oats if needed. I have also made this recipe with 1:1 gluten-free flour with great results! You will just need to slightly modify the amount. See full recipe below for details.

• plain yogurt— I used a cashew based yogurt I found at Whole Foods, the brand is called Forager. If you are using a Greek or thicker yogurt, you will likely need a little bit less.

• eggs— you’ll need 2!

• coconut sugar— or sub regular sugar if you prefer.

• avocado oil or oil of choice— I like buying the large bottles of avocado oil at Costco so that I can use them for baking as well as cooking.

• fresh lemon juice

• lemon zest

• pinch sea salt

• baking soda

• blueberries— of course! I coat them in a spoonful of oat flour so that they don’t all sink to the bottom of the loaf while baking.

• lemon icing— optional but I highly recommend! You will need lemon juice, softened butter or vegan butter, and powdered sugar (or powdered monk fruit for a sugar-free option)

Print Recipe

4.80 from 5 votes

Lemon Blueberry Loaf

Course: Dessert, Snack

Keyword: blueberries, blueberry, bread, dairy free, easy, gluten free, healthy, lemon, loaf, oat flour, oats, spring

Servings: 8 slices

Ingredients

• 3 cups oat flour (or 2.5 cups 1:1 gluten free flour
• 1 cup plain greek yogurt (can sub dairy-free yogurt)
• 2 eggs
• 3/4 cup coconut sugar (or sub regular sugar)
• 1/4 cup avocado oil (can sub oil of choice)
• juice of 2 lemons
• zest of 1 lemon
• pinch sea salt
• 1 tsp baking soda
• 1.5 cups blueberries (coated in 1 tbsp flour so that they don’t sink to the bottom of the loaf while baking)

Lemon Icing

• 1 tbsp lemon juice
• 1 tbsp butter or vegan butter (softened, optional)
• 1 cup powdered sugar (swap for powdered monk fruit for a sugar-free option)

Instructions

• Preheat oven to 350F and line a loaf pan with parchment paper.
• Mix all ingredients (except blueberries) in a large bowl. Stir in blueberries. 
• Pour into loaf pan and top with extra blueberries (optional).
• Bake for approximately 45 minutes – 1 hour. Let cool completely.
• Mix frosting ingredients and spread over loaf. Slice and enjoy!