Boulangerie
Gluten-Free Lemon Blueberry Loaf
1 h 25Pour 10Nutri-Score D€€
D
1 h 25
1 h 25Gluten-Free Lemon Blueberry Loaf
ce qu’il vous faut
Ingrédients
gluten-free flour (plus 1 tbsp for the blueberries)Céréales195 g
baking powderÉpicerie4 g
saltÉpices6 g
butter (melted)Produits laitiers79 g- white sugarÉpicerie200 g
eggsProduits laitiers2 morceaux- vanilla extractÉpicerie5 ml
lemon zest (grated)Fruits et légumes4 g- lemon juiceFruits et légumes30 ml
milkProduits laitiers120 ml- blueberries (rinsed, patted dry and coated in flour)Fruits et légumes150 g
- powdered sugarÉpicerie60 g
- butter (melted, for the glaze)Produits laitiers28 g
- lemon juice (for the glaze)Fruits et légumes30 ml
- vanilla extract (for the glaze)Épicerie2,5 ml
par portion
Nutrition
199kcal
- Glucides
- 34 g
- Protéines
- 2 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Moule à cake
Four
Fouet
pas à pas
Préparation
- Étape 1
Mix the dry ingredients
- In a small bowl, mix the flour, baking powder and salt.
- Set aside.
- Étape 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.
- Étape 3
Combine the batter
- Slowly add the milk and the flour mixture to the bowl.
- Mix until smooth.
- Étape 4
Prepare the blueberries
- Rinse the fresh blueberries, then pat dry until damp.
- Coat the damp blueberries in flour so they don't sink.
- Étape 5
Bake the loaf
- Fold the blueberries into the batter and pour into the loaf pan.
- Bake at 350°F until cooked through.
- Étape 6
Cool the loaf
- Let the loaf cool before glazing.
- Étape 7
Make the glaze
- Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
- Pour the glaze over the cooled loaf.