Gluten-Free Lemon Blueberry Loaf (Edit recipe)

128 recipes
|
147 followers

Blueberry loaf with a hint of lemon and bursting with fresh blueberries. Easily made using regular or gluten-free flour.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

10

Serves: 8

Ingredients

1.25 cup Gluten-Free Flour, + 1 tsp Divided
1 tsp Baking Powder
.5 tsp Sea Salt
.5 cup Butter, Unsalted, Softened
.5 cup Cane Sugar
1 tsp Lemon Zest
.5 tsp Vanilla Extract
2 Eggs, large
1.5 cup Blueberries
1 Tbsp Turbinado Sugar, optional

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

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

Pre-heat oven to 350°F.
Grease or line a standard loaf pan and set aside.
In a medium bowl combine 1 1/4 cups of gluten-free flour, baking powder, and salt. Set aside.
Add sugar and lemon zest to a small bowl, with clean hands rub the lemon zest into the sugar until well blended. Set aside.
In a small bowl add the blueberries with 1 tsp of gluten-free flour. Mix until blueberries are lightly coated with the flour.
In a large mixing bowl, beat softened butter for 2 minutes.
Add the lemon/sugar mixture to the butter and beat until light and fluffy an additional 1-2 minutes. Scrape down the sides of the bowl as needed.
Add in the vanilla extract.
Add each egg one at a time beating until each is fully mixed in.
Add in the flour mixture. Mix until fully combined.
Stir in the blueberries using a spatula or wooden spoon.
Pour the batter into the standard loaf pan.
Sprinkle the raw or turbinado sugar evenly over the top of the batter.
Bake for 40- 45 minutes or until a tester inserted into the center of the loaf comes out clean.
Let cake rest in pan for 5 minutes then remove to a cooling rack to cool.
Cool completely before serving.

Notes

All-purpose flour can be used instead of gluten-free flour. Raw or turbinado sugar is optional but add a nice crunch. Store covered at room temperature up to 3 days.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	235
Fat:	12 g
Carbohydrates:	31 g
Protein:	6 g
Cholesterol:	30 g
Sodium:	155 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.