Hello everyone!
For this week's recipe I have an old classic that is always a crowd pleaser in our house!
This gluten-free blueberry quick bread is one of those recipes I come back to again and again. It’s soft, tender, and slices beautifully once cooled — the kind of loaf that works just as well for breakfast as it does with an afternoon cup of coffee.
Today I’m sharing the recipe, along with a few why-it-works tips, some easy variations, and a few tools I love using when I make it.
Why This Recipe Works (And How to Get the Best Results)
Gluten-free baking can feel intimidating, but this loaf is designed to be forgiving. Here’s what makes it reliable:
🫐 Tossing the Blueberries in Flour
Before adding the blueberries, we toss them with a little gluten-free flour.
This helps suspend the berries in the batter so they don’t all sink to the bottom while baking. It’s a small step that makes a big difference in how evenly the loaf bakes.
🥛 Using Buttermilk
Buttermilk adds moisture and tenderness, which is especially important in gluten-free quick breads.
The acidity also reacts with the baking soda, giving the loaf a gentle lift without making it crumbly.
(No buttermilk? Milk + lemon juice or vinegar works just fine.)
🧁 Letting the Bread Cool Completely
This one’s hard, but important. Gluten-free baked goods continue to set as they cool.
Slicing too early can make the loaf feel gummy — give it time, and you’ll be rewarded with clean, beautiful slices.
Easy Variations to Try
Once you’ve made this loaf once, it’s easy to customize:
Lemon Blueberry
Add lemon zest to the batter and a simple lemon glaze on top.
Blueberry Crumb Bread
Sprinkle a quick crumb topping (butter, sugar, and GF flour) over the batter before baking.
Dairy-Free Version
Use a neutral oil and dairy-free milk with vinegar or lemon juice.
Breakfast-Style Loaf
Reduce the sugar slightly and add a handful of chopped nuts for texture.
This recipe is a great base — don’t be afraid to make it your own.
Gluten-Free Blueberry Quick Bread Recipe
Ingredients
Dry Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum)
¾ cup granulated sugar
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
½ cup neutral oil (avocado, canola, or melted coconut oil)
2 large eggs, room temperature
1 cup buttermilk (or milk + 1 tablespoon lemon juice or vinegar)
1 teaspoon vanilla extract
Add-Ins
1½ cups blueberries (fresh or frozen)
1 tablespoon gluten-free flour (for tossing berries)
Optional
Lemon zest
Coarse sugar for topping
Instructions
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
Toss the blueberries with 1 tablespoon gluten-free flour and set aside.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, whisk together oil, eggs, buttermilk, and vanilla until smooth.
Add wet ingredients to dry ingredients and mix gently until just combined.
Fold in blueberries carefully.
Pour batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if using.
Bake for 50–60 minutes, tenting with foil around 40 minutes if the top browns too quickly.
The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tools & Ingredients I Use
If you’re curious about the tools and ingredients I reach for when making this loaf, I’ve linked them below:
Gluten-Free All-Purpose Flour (with xanthan gum) → https://amzn.to/4rvmARa
Standard Loaf Pan → https://amzn.to/4tiN9e4
Mixing Bowls →https://amzn.to/4a8ERwI
(These are the same tools and ingredients I use regularly in my kitchen.)
Want a Printable Version?
If you’d like a clean, printable PDF version of this recipe — perfect for your recipe binder or gifting — I’ve made one available in my Etsy shop.
👉 Get the Gluten-Free Blueberry Quick Bread Recipe PDF here:
The PDF includes:
Clear ingredients and instructions
Pro tips for gluten-free success
A simple, beautiful layout you can print or save
Bake Along With Us 💙
If you try this recipe, I’d love to see it.
Tag us on Instagram so we can share your beautiful loaves and coffee breaks.
📸 Follow & tag us here:
There’s nothing better than seeing these recipes come to life in your kitchens.
And if you know someone who loves baking gluten-free (or is just getting started), feel free to share this newsletter with them — it truly helps support Pattee Hill Farmstand more than you know.
Happy baking,
Courtley and the Pattee Hill Farmstand Family