As you probably already know, we love homemade desserts and treats. However, our stomach at times do not and so we try to use gluten free ingredients so that we can still enjoy baking. This simple, buttery, moist, lemon blueberry loaf cake is still so tasty and satisfies our sweet tooth minus the gluten!! Woohoo! This loaf is made using fresh lemons, a few basic baking ingredients and still bursts with flavor. Drizzle the loaf with our light lemon glaze for extra lemon flavor and an extra hint of sweetness.
Tips for Baking GF Lemon Blueberry Loaf Cake
Coat the blueberries in flour corn starch. This will prevent the blueberries from sinking to the bottom of the pan while baking.
Mix batter thoroughly until smooth and there should not be any flour clumps.
Check for browning as it bakes. Do not set it for 1 hour baking without checking on it every once in a while. The top may get too brown before the inside completely bakes. If the top is getting too brown, cover with foil.
If you want more lemon flavor in the bread and the icing, use lemon extract along with the lemon juice. We do not not preferring using the extract but you can use it for a stronger lemony flavor.
Store the leftover lemon blueberry cake in an airtight container at room temperature for 4-5 days. Do not refrigerate as this can dry out the cake.
For long term storage, you can freeze and store the cake in the freezer for up to 6 months. Place the cake on a pan or plate and freeze for 2 hours. Once frozen, wrap in sarap wrap and then foil and place back into the freezer.
GLUTEN FREE LEMON BLUEBERRY LOAF CAKE RECIPE
FOR THE LEMON LOAF:
2 cups gluten free flour
3/4 cup almond flour
1/2 tsp xanthan gum
3 tsp baking powder
1 cup organic cane sugar
1/8 tsp salt
2 sticks unsalted butter, softened and cut into cubes
2-3 Tbsp lemon zest, depending on taste
4 medium eggs, room temperature
1/2 cup whole or almond milk, room temperature
1 1/2 tsp vanilla extract
5 tbsp lemon juice (freshly squeezed)
1 1/2 cups fresh or frozen blueberries
FOR LEMON GLAZE:
1 cup powdered/icing sugar, sifted
2 Tbsp lemon juice
2 Tbsp milk
FOR THE LEMON LOAF:
Pre-heat the oven to 350 ºF and line a loaf pan with parchment paper.
In a medium bowl, sift together the dry ingredients including the 1 2/3 cups of the gluten free flour, almond flour, xanthan gum, baking powder, organic cane sugar and salt. Whisk until combined.
In a large mixing bowl, using a standing mixer or hand mixture, combine the dry mixture, lemon zest and butter until it forms a crumbly texture.
In a separate medium mixing bowl, whisk together the wet ingredients including the eggs, milk, vanilla and lemon juice.
Pour the wet mixture into the dry mixture and mix until completely combined and the batter is smooth.
In a separate small mixing bowl, coat the blueberries with 1/3 cup of gluten free flour.
Add the blueberries into the main batter and fold the blueberries into the batter using a spatula. Fold until the blueberries are evenly distributed.
Pour the final cake batter into the loaf pan carefully until the batter reaches 3/4 way to the top. Smooth out the top, and bake in the oven at 350 ºF for about 1 hour or until risen, golden brown on top and an inserted toothpick or small knife comes out clean.
Once baking is complete, remove from the oven and allow the cake to cool in the loaf pan for about 10 minutes. After 10 minutes, remove the cake from the loaf pan, peel the parchment paper off and continue to allowthe cake to cool completely on a cooling rack.
FOR LEMON DRIZZLE:
Whisk together the powdered sugar, lemon juice and milk until smooth.
Drizzle the lemon icing over the cooled cake, spreading it evenly across the top.