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Gluten-Free Lemon Blueberry Loaf
Bakery

Gluten-Free Lemon Blueberry Loaf

1 h 25 minServes 10Nutri-Score D€€
from @sarahhmoore1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • gluten-free flour (plus 1 tbsp for the blueberries)Grains195 g
  • baking powderPantry4 g
  • saltSpices6 g
  • butter (melted)Dairy79 g
  • white sugarPantry200 g
  • eggsDairy2 pieces
  • vanilla extractPantry5 ml
  • lemon zest (grated)Produce4 g
  • lemon juiceProduce30 ml
  • milkDairy120 ml
  • blueberries (rinsed, patted dry and coated in flour)Produce150 g
  • powdered sugarPantry60 g
  • butter (melted, for the glaze)Dairy28 g
  • lemon juice (for the glaze)Produce30 ml
  • vanilla extract (for the glaze)Pantry2.5 ml

per serving

Nutrition

199kcal

Carbs
34 g
Proteins
2 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Loaf pan
  • Oven
  • Whisk

step by step

Method

  1. Mix the dry ingredients

    • In a small bowl, mix the flour, baking powder and salt.
    • Set aside.
    Step 1

  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.
    Step 2

  3. Combine the batter

    • Slowly add the milk and the flour mixture to the bowl.
    • Mix until smooth.
    Step 3

  4. Prepare the blueberries

    • Rinse the fresh blueberries, then pat dry until damp.
    • Coat the damp blueberries in flour so they don't sink.
    Step 4

  5. Bake the loaf

    • Fold the blueberries into the batter and pour into the loaf pan.
    • Bake at 350°F until cooked through.
    Step 5

  6. Cool the loaf

    • Let the loaf cool before glazing.
    Step 6

  7. Make the glaze

    • Mix the melted butter, powdered sugar, lemon juice and vanilla extract.
    • Pour the glaze over the cooled loaf.
    Step 7
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