Gluten-Free Blueberry Lemon Breakfast Casserole
Updated
This Gluten-Free Blueberry Lemon Breakfast Casserole with a crumb topping and a sweet and tangy vanilla lemon glaze is one of my go-tos for a quick and comforting breakfast. Easy to prepare and always a big hit and can easily be made dairy-free.
Delicious! I made this today and it was so good. Gluten free is always tricky and it’s difficult to find good recipes. This is a winner. Thank you so much.
– Vicki
Gluten-Free Breakfast Casserole
I have a large family, and making a gluten-free breakfast casserole is the perfect way for me to make breakfast for everyone all at once. I love that breakfast casseroles can easily be prepared in a few minutes and can even be made ahead of time, as mornings can get quite hectic with my gang.
One of my favorite flavor combinations, especially for spring, is blueberries and lemon. So, I decided that I would create a blueberry lemon breakfast casserole in honor of these delicious flavors. And, boy, let me tell you, do they taste great together. Fresh plump blueberries and tart lemon are the perfect match.
Gluten-free bread is the key ingredient in this breakfast casserole. Schär is my family’s favorite brand, but I’ll also use homemade gluten free bread if I have the time.
Gluten-Free Blueberry Lemon Breakfast Casserole
Ingredients
- 1 loaf Schär gluten-free bread, toasted
- 1 cup fresh or frozen blueberries
Egg Mixture
- 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
Crumb Topping
- 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free
- ½ cup light brown sugar, packed
- ¼ tsp salt
- ½ cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish with gluten-free cooking spray.
- Cut the gluten-free bread into small pieces. Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
- Add the toasted bread to the pan and sprinkle the blueberries over the top.
- In a large measuring cup or medium-sized bowl, whisk the eggs, milk, granulated sugar, lemon juice, lemon peel, and pure vanilla extract until well blended. Pour the egg mixture evenly over the bread pieces.
Crumb Topping
- In a small bowl add the gluten-free flour, brown sugar, salt, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
- Bake for 1 hour on the middle rack. You can see if it is done by inserting a toothpick into the center of the casserole and seeing if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it's done. Please watch your casserole because all ovens are different.
Glaze
- Mix the ingredients for the glaze in a small bowl until they're nice and smooth. Allow the casserole to cool for a few minutes before drizzling glaze over it and serving. Enjoy!
Notes
- I used almond milk and Smart Balance butter for the dairy-free option. Schär gluten-free bread is also dairy-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Blueberry Lemon Breakfast Casserole Step by Step
Get the oven going and prepare a baking dish: Preheat your oven to 350°F and grease a 9×13 baking dish with gluten-free cooking spray.
Prepare the bread: Slice one loaf of gluten-free bread into small pieces and spread them into the bottom of the baking dish. Bake for 5-10 minutes, or until the bread is nicely toasted. Watch the bread carefully as all ovens are different. Take the bread out of the oven and set it aside. (photos 1 & 2)
Transfer to the baking dish: Add the toasted bread to the baking pan and sprinkle with 1 cup (148g) of blueberries.
Make the custard: In a large measuring cup or medium-sized bowl, whisk 6 eggs, 2 cups (473 ml) of milk, ½ cup (100g) of granulated sugar, 2 tbsp (30 ml) of lemon juice, ½ tsp (1g) of lemon peel, and 1 tbsp (15 ml) of pure vanilla extract until well combined. Pour the egg mixture evenly over the bread pieces. (photos 3 & 4)
Make the crumb topping: In a small bowl, combine 1 cup (125g) of gluten-free flour, ½ cup of brown sugar (110g), ¼ tsp (1g) of salt, and ½ cup (113g) of melted butter, and mix until crumbly. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole: Bake for 1 hour on the middle rack. To test for doneness, insert a toothpick into the center of the casserole to see if it comes out clean. If the casserole is ready, the sides will be pulling away from the pan. The casserole will also be firm and not jiggly when it’s done. Please watch your casserole because all ovens are different.
Make the glaze: Mix 1 cup (120g) powdered sugar, 1 tsp (5 ml) pure vanilla extract, and 2 tbsp (30 ml) lemon juice in a bowl until it’s smooth and creamy.
Glaze and enjoy: Let the casserole cool for a few minutes before drizzling with the glaze. Enjoy!
Serving Suggestions
When I serve this casserole for a weekend brunch, I like to prepare it along with this hearty crustless ham and cheese quiche, and a side of gluten free bagels and homemade dairy free cottage cheese.
Storage Instructions
Cover or store leftovers in an airtight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold. (I prefer it cold actually!)
You can make this make ahead of time (even overnight) and refrigerate before baking. Just do not add the crumb topping until right before baking.
If you have leftovers, it is easy to freeze. Place your completely cooled casserole in a freezer-friendly, airtight container. Freeze for up to 3 months and thaw in the fridge overnight. Reheat in the oven at 350°F for 10-15 minutes or in the microwave.
Prepared day before Christmas- takes time but worth it. Doubled the blueberries – plenty of topping. Some family liked the glaze others said too sweet. Definitely make again.
Delicious! I made this today and it was so good. Gluten free is always tricky and it’s difficult to find good recipes. This is a winner. Thank you so much.
Can you make with egg substitute like Just Egg?
Hi Kathy, we have not tried that but would love to hear your results if you do!
How is this dairy-free if there are eggs in it?
Hi Georgia! Eggs are not dairy, but actually, a protein that comes from a chicken. Dairy is a food product that is made from the milk of mammals (mostly cows milk).
Just made this today-SO flipping good. Didn’t use the glaze just a sprinkling of powder sugar. It was a huge hit!
OMG is this delicious! I made a lemon glaze to up the lemon flavor. I also make it sugar free, using Monk sugar and also Swerve brown sugar substitute for the topping. Best GF dessert ever. Thank you for all your tips. Other than the sugar substitute I followed the directions exactly.
Delicious!!!!
I made this for a women’s leader ship breakfast. Only one of the women is gluten and dairy free but everyone loved it! I used “I can’t believe it’s not butter” to keep the recipe dairy free. I think that next time I will leave the butter cold when I make the crumble to see if it stays more “crumbly”
We made this for Mother’s Day brunch. It was AMAZING! We made it and baked it the night before, then warmed it up in the morning. The only thing I might change next time is to try it without the icing. The icing was a little sweet for me. It did not detract from the flavor of the casserole, just added sweet. I think next time I will try it without the icing. I also want to try it with raspberries!
We made this for Mother’s Day brunch. It was AMAZING! We made it and baked it the night before, then warmed it up in the morning. The only thing I might change next time is to try it without the icing. The icing was a little sweet for me. It did not detract from the flavor of the casserole, just added sweet. I think next time I will try it without the icing. I also want to try it with raspberries!
Turned out so well for a Christmas morning breakfast. Made it dairy free too. My boyfriend ate practically the entire thing (and he’s not Celiac) and now he’s requesting it for Valentine’s Day too 😂
This casserole tastes like sugary, sweet heaven. If you’re having doubts, take my word and bake it. I have told several people about this, and I’m making it for future get-togethers. Friends will love it! This dish is AMAZING
So delicious! Has become a favorite item for our family Christmas Eve brunch!
I started making this casserole for my daughter who has celiac, but now everyone enjoys it! Does not seem gluten free. Love the blueberry lemon combination! Bravo!!
Superb Casserole! Even my non-gluten free friends loved it and wanted the recipe.
Thank you so much Patricia for the wonderful 5-star recipe review! I am so happy that you and your friends (even your non-gluten-free friends)loved the casserole. Thank you again!