This gluten-free lemon blueberry loaf is a great way to use blueberries when they are in season.
This is the second summer we have gone to the blueberry farm and grabbed a large amount of blueberries. We choose not to pick them so it’s always a quick stop to grab the pre-picked ones. As soon as we get back to the car we start eating them. Even though we will eat a ton of them fresh it’s nice to add them to baked goods.
Why You’ll Love This Recipe
This recipe comes together quickly and is great for summer as a summer sweet treat. Whether you have it alongside a breakfast, with a cup of coffee or tea, or as an afternoon snack it’s sure to please. Even though the recipe is gluten-free it doesn’t sacrifice on flavor. If you are not gluten-free you can substitute regular all-purpose flour instead.
Ingredients
Butter – Use unsalted butter
Gluten-Free Flour – Use your favorite brand, this was tested using King Arthur Measure for Measure.
Baking Powder
Salt – You can use regular table or sea salt.
Sugar
Vanilla
Large Eggs
Lemon Zest
Blueberries
Raw Sugar – Raw sugar is also know as turbinado sugar, it’s a little coarse, and a bit bigger grains than regular table sugar and it’s slightly brown from the molasses content.
Instructions
- Pre-heat oven to 350°F.
- Grease a loaf pan or line with parchment paper.
- In a medium size bowl add the flour, baking powder, and salt. Mix to combine and set aside.
- In a small bowl add sugar and lemon zest. With clean hands rub the lemon zest into the sugar until it’s well blended.
- In a large mixing bowl, beat the butter for 2 minutes then add the lemon/sugar mixture and beat until light and fluffy an additional 1-2 minutes.
- Mix in the vanilla extract.
- Add eggs one at a time beating until each is fully blended in. Scrape down the bowl as necessary.
- Beat in the flour mixture.
- In a medium size bowl add the blueberries and 1 tbsp of gluten-free flour. Mix and coat the blueberries with the flour. This will prevent the blueberries from sinking to the bottom of the dessert while baking.
- Gently fold in the blueberries.
- Pour the batter into the greased loaf pan.
- Sprinkle the top lightly with the turbinado sugar.
- Bake for approximately 45-50 minutes or until tester inserted in the center comes out clean.
- Let rest for 5 minutes then gently remove from pan to a wire rack to cool completely.
Storage Tips
Store the cake wrapped on the counter up to three days.
Gluten-Free Lemon Blueberry Loaf
Ingredients
- 1 1/4 cup Gluten-Free flour + 1 tsp Divided
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Sugar
- 1 tsp Lemon Zest
- 1/2 tsp Vanilla Extract
- 2 large Eggs
- 1 1/2 cup Blueberries
- 1 Tbsp Raw or Turbinado Sugar (Optional)
Instructions
- Pre-heat oven to 350°F.
- Grease or line a standard loaf pan and set aside.
- In a medium bowl combine 1 1/4 cups of gluten-free flour, baking powder, and salt. Set aside.
- Add sugar and lemon zest to a small bowl, with clean hands rub the lemon zest into the sugar until well blended. Set aside.
- In a small bowl add the blueberries with 1 tsp of gluten-free flour. Mix until blueberries are lightly coated with the flour.
- In a large mixing bowl, beat softened butter for 2 minutes.
- Add the lemon/sugar mixture to the butter and beat until light and fluffy an additional 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add in the vanilla extract.
- Add each egg one at a time beating until each is fully mixed in.
- Add in the flour mixture. Mix until fully combined.
- Stir in the blueberries using a spatula or wooden spoon.
- Pour the batter into the standard loaf pan.
- Sprinkle the raw or turbinado sugar evenly over the top of the batter.
- Bake for 40- 45 minutes or until a tester inserted into the center of the loaf comes out clean.
- Let cake rest in pan for 5 minutes then remove to a cooling rack to cool.
- Cool completely before serving.
