Gluten Free Blueberry Lemon Loaf (Edit recipe)

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Bring on spring with this burst of fresh and zesty flavor! Gluten free, dairy free, and low sugar option!

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

15

Serves: 12

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Whisk dry ingredients together
  2. Mix together eggs, oil, sugar, vanilla, lemon juice and zest
  3. Then, add in half the dry ingredients and half the milk, combining fully, then add remaining flour and milk. Allow batter to rest 10 minutes
  4. Prepare a 9x5 loaf tin with parchment paper
  5. Wet your blueberries (or use frozen) with water and shake off excess. Coat in arrowroot flour, or an additional tbsp gf flour
  6. Add coated berries to the batter, and pour into loaf tin
  7. Bake at 350 for 60-65 min
  8. Allow to cool completely before topping with glaze
  9. For glaze simply mix together ingredients until thickness level achieved. You can as more lemon juice if you want a more running I icing
  10. Slice and enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:121
Fat:6 g
Carbohydrates:31 g
Protein:1 g
Cholesterol:0 g
Sodium:259 mg
Fiber:1 g
Sugars:2 g
Sugar Alcohol:0 g
Calculated per serving.
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