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Gluten Free Dairy Free Lemon Blueberry Yogurt Bread

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Gluten Free Dairy Free Lemon Blueberry Yogurt Bread

Angela
The Cook
8 Servings
14 Ingredients
16 Comments

Filled with plump blueberries and topped with a tangy lemon glaze, Gluten Free Dairy Free Lemon Blueberry Yogurt Bread is a fun delicious start to your holiday.

8 Servings
14 Ingredients
16 Comments

Ingredients

  • 1 ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 2 teaspoons Baking Powder
  • ½ teaspoons Xanthan Gum
  • ½ teaspoons Salt
  • 1 cup Yogurt, Dairy Free
  • 1 cup Sugar
  • 4 individual Egg
  • 4 tablespoons zest Lemon
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Vegetable Oil
  • 1 ½ cups Blueberries
  • 1 tablespoon Cornstarch
  • 1 cup Powdered Sugar
  • 2 ½ tablespoons Lemon Juice

Containers

  • 1 Loaf Pan
  • 1 Gallon Freezer Bag

Supplies

  • Cooking Sprays
  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
  2. In a bowl, whisk together gluten free flour, baking powder, xanthan gum and salt; set aside.
  3. In another bowl, whisk together the dairy free yogurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. In a separate bowl, mix the blueberries with cornstarch, and fold them into batter.
  6. Pour the batter into the prepared pan(s) and bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  8. To make the lemon glaze, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable.
  9. Pour the lemon glaze over the top of the loaf and let it drip down the sides.
  10. Let the lemon glaze harden, about 15 minutes, before serving.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1/8 of loaf
Amount Per Serving
Calories
423
Total Fat
14g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
113mg
Sodium
298mg
Total Carbohydrates
71g
Fiber
1g
Sugar
45g
Protein
7g
WW Freestyle
16

16 Comments

Join the discussion
  1. this recipe looks amazing… however, I’m curious. If I wanted to make it non-gluten free, what changes would I make to it? thanks so much for your reply.

  2. What is the difference between potato starch and potato flour? I have only been able to find potato starch. Is there a substitute for this particular recipe?

    1. Potato starch is only the starch from the potatoes, like you would find at the bottom of a bowl of shredded potatoes after rinsing… Potato flour is basically dried ground potatoes. You could use instant potato flakes to replace the potato flour (like for instant mashed potatoes), being sure the one you use is gluten and dairy free. Let me know if you have more questions. 🙂

  3. I’m new to the whole gluten free baking thing and find myself way too buys to do recipes that require so many different flours (twin 28 month olds at home). Can I just use an all purpose gluten free flour in place of all the flours?
    Thanks!

    1. If you do use and all purpose GF mix, use one that is not a bean base one in this recipe as that should have better flavor matching. Also, if the mix already contains xanthan or guar gum do not add that. I am not sure how it will work out, so if you try it let us know what you used and how it worked for you. We would love to know the results! 🙂

  4. I made this… and I had to modify it slightly (bc I used all purpose instead of the sorghum and therefore decreased the amount of xantham gum)—I was worried because I have done a little reading about the differences between all the flours. I also used regular dairy yogurt. But I cannot tell you how IMPRESSED I am! My family wanted to devour it! The texture was fabulous! This was my first real genuine gf baking effort, so I’m genuinely encouraged by it! THANK YOU!

  5. DO you think I could use soya buttermilk instead (1TBSP lemon juice and one cup of soya milk) instead of having to go out and buy some coconut or other type of dairy free yogurt? Sheesh . . . a small little container costs over $5 ! THis looks so amazing ! I think I have found the recipe to try now that I have added eggs back in my diet !!! Oh, i LOVE EGGS LOL

  6. I’m trying to swap this recipe with another one on one of my menus, but it is not coming up in the recipe search. I see the remake version, but not this one.

    1. My apologies- this one should not be tagged as Swap Ready yet as it is only the remake version available so far. The GFDF one should be in the system in a few weeks once it goes through editing. I’m updating the post now to reflect that.

  7. I know this is an older recipe i was wondering if there was an updated version using an all purpose GF flour… if not what do I omit from this one so i can use a GF flour? all the flours ans starches… or just the flours?

    1. Stephanie – I would simply sub the first 5 ingredients for an all purpose gluten free flour of your choice. Let us know how it turns out!