Pieczywo
Gluten-Free Lemon Blueberry Loaf
1 godz. 25 minPorcje: 10Nutri-Score D€€
D
1 godz. 25 min
1 godz. 25 minGluten-Free Lemon Blueberry Loaf
czego potrzebujesz
Składniki
gluten-free flour (plus 1 tbsp for the blueberries)Produkty zbożowe195 g
baking powderSpiżarnia4 g
saltPrzyprawy6 g
butter (melted)Nabiał79 g- white sugarSpiżarnia200 g
eggsNabiał2 kawałki- vanilla extractSpiżarnia5 ml
lemon zest (grated)Warzywa i owoce4 g- lemon juiceWarzywa i owoce30 ml
milkNabiał120 ml- blueberries (rinsed, patted dry and coated in flour)Warzywa i owoce150 g
- powdered sugarSpiżarnia60 g
- butter (melted, for the glaze)Nabiał28 g
- lemon juice (for the glaze)Warzywa i owoce30 ml
- vanilla extract (for the glaze)Spiżarnia2,5 ml
na porcję
Wartości odżywcze
199kcal
- Węglowodany
- 34 g
- Białko
- 2 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Miska ×2
Keksówka
Piekarnik
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Mix the dry ingredients
- In a small bowl, mix the flour, baking powder and salt.
- Set aside.
- Krok 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.
- Krok 3
Combine the batter
- Slowly add the milk and the flour mixture to the bowl.
- Mix until smooth.
- Krok 4
Prepare the blueberries
- Rinse the fresh blueberries, then pat dry until damp.
- Coat the damp blueberries in flour so they don't sink.
- Krok 5
Bake the loaf
- Fold the blueberries into the batter and pour into the loaf pan.
- Bake at 350°F until cooked through.
- Krok 6
Cool the loaf
- Let the loaf cool before glazing.
- Krok 7
Make the glaze
- Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
- Pour the glaze over the cooled loaf.