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Gluten-Free Blueberry Loaf Cake
Bakery

Gluten-Free Blueberry Loaf Cake

1 h 5 minServes 10Nutri-Score D€€
from @theloopywhisk23 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • gluten-free flour blendPantry200 g
  • baking powderPantry8 g
  • saltSpices2 g
  • butter (melted)Dairy120 g
  • sugarPantry150 g
  • eggs (at room temperature)Dairy2 pieces
  • milkDairy120 ml
  • vanilla extractPantry5 ml
  • blueberries (fresh or frozen, tossed in a little flour)Produce150 g

per serving

Nutrition

214kcal

Carbs
25 g
Proteins
3 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Loaf pan
  • Oven

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 175 °C.
    • Line the loaf pan with baking paper.
    Step 1

  2. Mix the dry ingredients

    • Whisk the gluten-free flour, baking powder and salt together in a bowl.
    Step 2

  3. Make the batter

    • Add the melted butter, sugar, eggs, milk and vanilla to the dry ingredients.
    • Whisk until smooth and lump-free.
    Step 3

  4. Fold in the blueberries

    • Gently fold the blueberries into the batter with a spatula.
    Step 4

  5. Bake the loaf

    • Pour the batter into the prepared loaf pan and smooth the top.
    • Bake until golden and a skewer inserted in the centre comes out clean.
    Step 5

  6. Cool and serve

    • Let the loaf cool in the pan for a few minutes, then transfer to a rack to cool completely.
    • Slice and serve.
    Step 6
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