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Gluten-Free Lemon Blueberry Loaf
1 Std. 25 Min.Für 10Nutri-Score D€€
D
1 Std. 25 Min.
1 Std. 25 Min.Gluten-Free Lemon Blueberry Loaf
was Sie brauchen
Zutaten
gluten-free flour (plus 1 tbsp for the blueberries)Getreide195 g
baking powderVorräte4 g
saltGewürze6 g
butter (melted)Milchprodukte79 g- white sugarVorräte200 g
eggsMilchprodukte2 Stücke- vanilla extractVorräte5 ml
lemon zest (grated)Obst & Gemüse4 g- lemon juiceObst & Gemüse30 ml
milkMilchprodukte120 ml- blueberries (rinsed, patted dry and coated in flour)Obst & Gemüse150 g
- powdered sugarVorräte60 g
- butter (melted, for the glaze)Milchprodukte28 g
- lemon juice (for the glaze)Obst & Gemüse30 ml
- vanilla extract (for the glaze)Vorräte2,5 ml
pro Portion
Nährwerte
199kcal
- Kohlenhydrate
- 34 g
- Eiweiß
- 2 g
- Fett
- 6 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Kastenform
Backofen
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the dry ingredients
- In a small bowl, mix the flour, baking powder and salt.
- Set aside.
- Schritt 2
Mix the wet ingredients
- In a large bowl, mix the melted butter, sugar, eggs, vanilla extract, lemon zest and lemon juice until well combined.
- Schritt 3
Combine the batter
- Slowly add the milk and the flour mixture to the bowl.
- Mix until smooth.
- Schritt 4
Prepare the blueberries
- Rinse the fresh blueberries, then pat dry until damp.
- Coat the damp blueberries in flour so they don't sink.
- Schritt 5
Bake the loaf
- Fold the blueberries into the batter and pour into the loaf pan.
- Bake at 350°F until cooked through.
- Schritt 6
Cool the loaf
- Let the loaf cool before glazing.
- Schritt 7
Make the glaze
- Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
- Pour the glaze over the cooled loaf.