Blueberry loaf cake sliced with slices layered onto of each other. A bowl of blueberries next to it.

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.

Sliced blueberry loaf cake

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

  1. Pre-heat oven to 350°F.
  2. Grease a loaf pan or line with parchment paper.
  3. In a medium size bowl add the flour, baking powder, and salt. Mix to combine and set aside.
  4. In a small bowl add sugar and lemon zest. With clean hands rub the lemon zest into the sugar until it’s well blended.
  5. 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.
  6. Mix in the vanilla extract.
  7. Add eggs one at a time beating until each is fully blended in. Scrape down the bowl as necessary.
  8. Beat in the flour mixture.
  9. 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.
  10. Gently fold in the blueberries.
  11. Pour the batter into the greased loaf pan.
  12. Sprinkle the top lightly with the turbinado sugar.
  13. Bake for approximately 45-50 minutes or until tester inserted in the center comes out clean.
  14. Let rest for 5 minutes then gently remove from pan to a wire rack to cool completely.
A small broken piece of blueberry loaf next to sliced cake and fresh blueberries.

Storage Tips

Store the cake wrapped on the counter up to three days.

A small broken piece of blueberry loaf next to sliced cake and fresh blueberries.

Gluten-Free Lemon Blueberry Loaf

Stillwood Kitchen
Blueberry loaf cake with a hint of lemon and bursting with fresh blueberries.
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 253 kcal

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.

Notes

All-purpose flour can be used instead of gluten-free flour.
Raw or turbinado sugar is optional but add a nice crunch.
Store covered at room temperature up to 3 days.

Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 77mgSodium: 218mgPotassium: 44mgFiber: 3gSugar: 17gVitamin A: 437IUVitamin C: 3mgCalcium: 55mgIron: 1mg
Keyword blueberries, blueberry loaf, gluten-free
Tried this recipe?Let us know how it was!

Maria

Other Recipes You May Like

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments