Gluten-free blueberry bread is light and fluffy, topped with a crumb/streusel topping, and lemon glaze (think, blueberry coffee cake!). This one-bowl quick bread is made with simple, whole food ingredients, and refined sugar-free.

Gluten-free blueberry bread with streusel/crumb topping and lemon glaze.

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The perfect, easy, and moist Blueberry Bread

When I originally started testing this blueberry bread, I actually wanted to create a breakfast loaf. After a few rounds of testing, I came up with a loaf that reminded me of pound cake, while still being moist, but curated with wholesome ingredients like quick oats and almond flour. This marriage of ingredients created the most perfect texture!

Love blueberries? Try my blueberry chia pudding with lemon cashew cream, healthy blueberry crisp ice cream, or blueberry crisp overnight oats.

Why you’ll love this recipe

  • This quick bread is made in one-bowl with simple, whole food ingredients.
  • You only need about 15 minutes to whip the batter up and no mixer is needed!
  • It is gluten-free, dairy-free, & refined sugar-free, making a healthier snack or dessert option.
  • It’s fluffy, moist, and full of flavor.
  • Bursting with fresh or frozen blueberries and fresh lemon.
  • Super easy to make and foolproof!
  • This blueberry bread freezes well, so you can reheat later on!

How to make blueberry bread with streusel

Full measurements/instructions will be in the recipe card!

Blueberry bread video




  • Almond flour: Almond flour creates the fluffiest bread texture. Be sure to use blanched almond flour. The only 1:1 substitute is cashew flour.
  • Quick oats: Quick oats add the best texture to this recipe. Old-fashion rolled oats are larger/thicker and don’t work as well.
  • Tapioca flour: You can also use arrowroot flour.
  • Egg: One egg is used in this bread recipe.
  • Maple syrup or honey
  • Coconut sugar: You can also use monk fruit sweetener if you want a sugar-free option.
  • Yogurt: Greek yogurt or coconut yogurt will work!
  • Coconut oil: Grass-fed butter, dairy-free butter, avocado oil, or ghee will also work.
  • Baking staples: Vanilla extract, sea salt, cinnamon

Streusel topping:

  • Chopped pecans: You can also sub other nuts!
  • Rolled oats
  • Coconut oil: Vegan butter, ghee, or avocado oil can also be used.
  • Coconut sugar: You can also use golden monk fruit sweetener for a sugar-free option!
  • Cinnamon

Lemon Glaze:

  • Monk fruit powdered sugar: I use monk fruit powdered sugar to keep the recipe lower in sugar, but feel free to use regular powdered sugar!
  • Lemon juice

Instructions to make blueberry bread

  • Step one: In a large bowl, combine all of the wet ingredients, whisking well. Then stir in the dry. Fold in the blueberries last, being careful not to over-mix so the blueberries don’t streak the entire batter.
  • Step two: Next, pour the batter into your parchment-lined loaf pan. Spread it out evenly. Then, in a small bowl, mix together the streusel topping.
  • Step three: Sprinkle the crumb topping over top of the loaf, slightly pressing it into the batter. Bake at 325F for 50-55 minutes.
  • Step four: In a small bowl mix together the glaze ingredients. Once the loaf is cooled, drizzle the glaze over top before cutting into slices!

Tips & tricks for making the best blueberry bread

  • Gently fold the blueberries in. This will help keep the blueberries from streaking into the batter and causing it all to turn purple.
  • Don’t over-mix the batter! Mix just until the batter comes together. Over-mixing can cause a tough/dense bread.
  • If you skip the glaze and streusel topping, you may want to increase the coconut sugar in the bread as it won’t be as sweet.
  • Can I use different berries? Yes, of course. Raspberries, blackberries, or strawberries would all be delicious!
  • Can you make blueberry bread egg-free/vegan? I haven’t tested any vegan alternatives, although I know flax eggs will not work here. Egg-replacer might, but I can’t guarantee the results.
  • Let the loaf cool before cutting: Letting the bread cool completely will help alleviate crumbling when cutting into it!
Gluten-free blueberry bread with streusel/crumb topping and lemon glaze.

More healthy desserts to try

If you try this recipe and love, it’d mean the world to me if you left a star rating/review below! Tag me in your creations @danishealthyeats on Instagram! x

Healthy Blueberry Loaf with Lemon Glaze

Gluten-free blueberry bread is light and fluffy, topped with a crumb topping, and lemon glaze (think, blueberry coffee cake!). This one-bowl quick bread is made with simple, whole food ingredients, and refined sugar-free.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 12



  • 2 cups blanched almond flour
  • 1 cup quick oats
  • 1/2 cup tapioca flour *arrowroot flour may also work
  • 3 eggs room temp
  • 1/4 cup lemon juice
  • 1/2 cup maple syrup
  • 1/3 cup thick coconut yogurt or thick greek yogurt *set out at room-temp for a bit
  • 1/4 cup melted coconut oil *can sub vegan butter, avocado oil, etc.
  • 1 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup fresh or frozen blueberries
  • pinch sea salt

Crumb/Streusel topping

  • 1/3 cup coconut sugar
  • 1/2 cup rolled oats
  • 1/3 cup chopped pecans *or other nut
  • 1/4 cup melted coconut oil
  • 1 tbsp cinnamon

Lemon glaze

  • 1 cup powdered monk fruit sweetener *or regular powdered sugar
  • 2-3 tbsp lemon juice



  • Preheat oven to 325F and line a bread loaf tin with parchment paper. You'll want to make sure your egg and yogurt are more at room-temp, so it doesn't seize the coconut oil.
  • In a large bowl, combine the eggs, yogurt, oil, maple syrup, & vanilla. Then add in the dry ingredients, folding in the blueberries last. Careful not to stir the blueberries in too much, as this will cause purple streaking throughout. Spread the batter into the prepared baking tin.
  • In the same bowl, combine all of the streusel topping ingredients. Sprinkle the crumb topping over top of the bread batter, slightly pressing it down into the top to make sure it sticks after baking.
  • Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean. The center should feel firm to touch.
  • Remove the loaf from the oven and let cool COMPLETELY. Letting it cool completely will help eliminate the bread crumbling when cutting into slices.


  • In a small bowl, mix together the powdered sugar and lemon juice to form the glaze. If your glaze is too thick, add an extra 1/2-1 tbsp lemon juice or milk of choice until it reaches your desired consistency. Drizzle over the bread before slicing and enjoy!
Keyword blueberry bread, blueberry coffee cake, blueberry lemon bread, blueberry loaf, gluten free baking, gluten-free bread, healthy baking, lemon loaf

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  1. Thanks a lot for sharing this amazing recipe . I am coeliac and always wanted to try blueberry loaf . Is it essential to use tapioca flour . Can we skip it or it won’t turn well x

    1. Hi! Aw, yay, i’m so happy to be here to provide options! Unfortunately, the tapioca flour is needed as it helps hold the bread together and gives that amazing texture. You could also try using arrowroot flour, but i’m not sure there is another 1:1 sub.

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