Bakkerij
Gluten-Free Lemon Blueberry Loaf
1 u 25 minVoor 10Nutri-Score D€€
D
1 u 25 min
1 u 25 minGluten-Free Lemon Blueberry Loaf
wat je nodig hebt
Ingrediënten
gluten-free flour (plus 1 tbsp for the blueberries)Granen195 g
baking powderVoorraadkast4 g
saltKruiden en specerijen6 g
butter (melted)Zuivel79 g- white sugarVoorraadkast200 g
eggsZuivel2 stukken- vanilla extractVoorraadkast5 ml
lemon zest (grated)Groente en fruit4 g- lemon juiceGroente en fruit30 ml
milkZuivel120 ml- blueberries (rinsed, patted dry and coated in flour)Groente en fruit150 g
- powdered sugarVoorraadkast60 g
- butter (melted, for the glaze)Zuivel28 g
- lemon juice (for the glaze)Groente en fruit30 ml
- vanilla extract (for the glaze)Voorraadkast2,5 ml
per portie
Voedingswaarden
199kcal
- Koolhydraten
- 34 g
- Eiwitten
- 2 g
- Vetten
- 6 g
wat je gebruikt
Keukengerei
Mengkom ×2
Cakevorm
Oven
Garde
stap voor stap
Bereiding
- Stap 1
Mix the dry ingredients
- In a small bowl, mix the flour, baking powder and salt.
- Set aside.
- Stap 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.
- Stap 3
Combine the batter
- Slowly add the milk and the flour mixture to the bowl.
- Mix until smooth.
- Stap 4
Prepare the blueberries
- Rinse the fresh blueberries, then pat dry until damp.
- Coat the damp blueberries in flour so they don't sink.
- Stap 5
Bake the loaf
- Fold the blueberries into the batter and pour into the loaf pan.
- Bake at 350°F until cooked through.
- Stap 6
Cool the loaf
- Let the loaf cool before glazing.
- Stap 7
Make the glaze
- Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
- Pour the glaze over the cooled loaf.