![['Close-up of a gluten-free blueberry lemon breakfast casserole topped with powdered sugar.', 'Side view of a baked gluten-free blueberry lemon casserole with blueberries visible on top.', 'A delicious slice of gluten-free blueberry lemon breakfast casserole on a plate.', 'Glazed gluten-free blueberry lemon breakfast casserole with a sprinkle of powdered sugar.']](https://snacknova.com/wp-content/uploads/2026/06/gluten-free-blueberry-lemon-breakfast-casserole_1_U1.webp)
Gluten-Free Blueberry Lemon Breakfast Casserole
A delicious and easy gluten-free breakfast casserole bursting with blueberries and lemon flavor, perfect for a morning treat.
Ingredients
Bread
- 1 loaf Schär gluten-free bread (toasted)
- 1 cup fresh or frozen blueberries
- 6 large eggs (whisked)
- 2 cups milk (dairy-free use almond, cashew, or coconut milk)
- ½ cup granulated sugar
- 2 tbsp lemon juice
- ½ tsp dried lemon peel
- 1 tbsp pure vanilla extract
- 1 cup all-purpose gluten-free flour (e.g., Pillsbury)
- ½ cup light brown sugar (packed)
- ¼ tsp salt
- ½ cup unsalted butter (melted)
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cut bread into small pieces, toast for 5-10 minutes, then set aside.
- Add toasted bread and blueberries to the baking dish.
- Whisk eggs, milk, sugar, lemon juice, lemon peel, and vanilla; pour over bread and blueberries.
Notes
Ensure to toast the bread thoroughly for the best texture.