This gluten free lemon blueberry bread is sweet, tart, and bursting with flavour. It’s a delicious and healthy option for breakfast, snack, or dessert. It’s gluten free, refined sugar free, dairy free, and quite nutrient dense on account of the oat flour and date paste.
This lemon blueberry bread contains plenty of fresh lemon zest which gives it a bright summery flavour, and a bit of lemon juice for that tart zing which complements the sweetness of the dates in this recipe. I used fresh blueberries, but if they’re not in season frozen blueberries would work too. Or you could substitute raspberries, blackberries, or even chopped strawberries if you prefer. All of those berries pair well with lemon so I think any of them would work in this recipe.
I used extra virgin olive oil as the fat in this recipe (as I often do when baking). If you prefer the flavour of butter, feel free to substitute melted butter in this recipe.
I tend to bake with oat flour because I think it’s more nutritious than white flour, but again, there are many appropriate substitutes you could use. I think whole wheat flour or even almond flour would work well in this recipe.
Gluten Free Lemon Blueberry Bread Recipe
1 cup date paste
1/3 cup extra virgin olive oil
The zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 well beaten eggs
1 cup gluten free oat flour
3 teaspoons gluten free baking powder
1 cup blueberries
In a large mixing bowl, combine date paste, olive oil, eggs, vanilla extract, lemon juice, lemon zest, and stir until combined. In a separate bowl combine oat flour and baking powder and stir until combined. Add dry ingredients to wet and stir until combined. Gently fold in the blueberries. Pour into a well greased medium sized (9.25 x 5.25 x 2.75) loaf pan and bake at 350 degrees Fahrenheit for 45 minutes. Makes about 10 slices of gluten free lemon blueberry bread.