Panadería
Gluten-Free Lemon Blueberry Loaf
1 h 25 minPara 10Nutri-Score D€€
D
1 h 25 min
1 h 25 minGluten-Free Lemon Blueberry Loaf
lo que necesita
Ingredientes
gluten-free flour (plus 1 tbsp for the blueberries)Cereales195 g
baking powderDespensa4 g
saltEspecias6 g
butter (melted)Lácteos79 g- white sugarDespensa200 g
eggsLácteos2 piezas- vanilla extractDespensa5 ml
lemon zest (grated)Frutas y verduras4 g- lemon juiceFrutas y verduras30 ml
milkLácteos120 ml- blueberries (rinsed, patted dry and coated in flour)Frutas y verduras150 g
- powdered sugarDespensa60 g
- butter (melted, for the glaze)Lácteos28 g
- lemon juice (for the glaze)Frutas y verduras30 ml
- vanilla extract (for the glaze)Despensa2,5 ml
por ración
Nutrición
199kcal
- Carbohidratos
- 34 g
- Proteínas
- 2 g
- Grasas
- 6 g
lo que usará
Utensilios
Bol ×2
Molde rectangular
Horno
Varillas
paso a paso
Preparación
- Paso 1
Mix the dry ingredients
- In a small bowl, mix the flour, baking powder and salt.
- Set aside.
- Paso 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.
- Paso 3
Combine the batter
- Slowly add the milk and the flour mixture to the bowl.
- Mix until smooth.
- Paso 4
Prepare the blueberries
- Rinse the fresh blueberries, then pat dry until damp.
- Coat the damp blueberries in flour so they don't sink.
- Paso 5
Bake the loaf
- Fold the blueberries into the batter and pour into the loaf pan.
- Bake at 350°F until cooked through.
- Paso 6
Cool the loaf
- Let the loaf cool before glazing.
- Paso 7
Make the glaze
- Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
- Pour the glaze over the cooled loaf.