This gluten-free loaf is soft, tender, and bursting with juicy blueberries and fresh lemon flavor. A luscious cream cheese layer runs through the center, adding richness and a slight tang that perfectly balances the sweetness. It’s ideal for breakfast, tea-time, or dessert—and no one will guess it’s gluten-free.
Time Required
- Prep time: 20 minutes
- Cook time: 50–60 minutes
- Cooling time: 30–45 minutes
- Total time: ~1 hour 30 minutes
Ingredients
For the Bread Batter:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup milk (or dairy-free alternative)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Cream Cheese Layer:
- 200g cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
Instructions
1. Prepare the Pan
- Preheat oven to 180°C (350°F)
- Grease and line a loaf pan with parchment paper
2. Make the Cream Cheese Filling
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth
- Set aside
3. Prepare Dry Ingredients
- In another bowl, whisk together flour, baking powder, baking soda, and salt
4. Make the Batter
- In a large bowl, cream butter and sugar until light and fluffy
- Add eggs one at a time, mixing well
- Stir in lemon zest, lemon juice, and vanilla
- Add dry ingredients alternately with milk
- Fold in blueberries gently
5. Assemble the Bread
- Pour half the batter into the pan
- Spread cream cheese mixture evenly
- Add remaining batter on top
- Lightly swirl with a knife (optional for marble effect)
6. Bake
- Bake for 50–60 minutes, or until a toothpick comes out clean
- If browning too fast, cover loosely with foil
7. Cool
- Let cool in pan for 15 minutes
- Transfer to a wire rack and cool completely before slicing
Serving Tips
- Serve slightly warm or chilled
- Dust with powdered sugar or drizzle with lemon glaze
- Pair with tea or coffee
Pro Tips
- Toss blueberries in flour to prevent sinking
- Use room temperature ingredients for best texture
- Don’t overmix—gluten-free batter can get dense
