The first bite of this gluten-free lemon-blueberry loaf is a burst of flavorful tangy, lemony-blueberry sweetness! As a breakfast loaf or a dessert, it has easily become one of my favorite quick bread recipes. Make a few loaves and stick one in the freezer for those unexpected guests that may drop by. Speaking of unexpected guests, my daughter called and said, “Mom, can we come for a visit tomorrow and stay for five days?” For those of you who have been following my blog, you know I have a new grandson. Quite frankly, I was surprised they wanted to travel 7 hours in a car with a four-week old, but I was thrilled! I loved my snuggle time with little Levi and didn’t mind the diaper changes and occasional spit-up that found its way on my shoulder when the burp rag fell to the floor. But the best part of their visit was introducing my mom & dad to their new great-grandson. Many of you know my mom’s auto-immune story (you can read it by clicking here), so watching her kiss on Levi brought tears to my eyes.
You may use fresh or frozen blueberries for this loaf. I used fresh because they were in season.
I also used Pamela’s new Artisan Flour Mix and was really pleased with the results.
One of my most popular recipes, this gluten-free Lemon Blueberry Loaf. Moist and delicious in every bite.
1 1/2 cup Gluten-free baking mix (I used Pamala's new Artisan Flour Mix)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil
3/4 cups organic cane sugar
1 tablespoon finely grated lemon zest (organic)
3 Large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup fresh blueberries (organic)
3 tablespoons fresh lemon juice
3 tablespoons organic cane sugar
1/2 cup organic powdered sugar
3 tablespoons lemon juice
Preheat oven to 350 degrees.
In a medium size bowl mix flour, baking powder and salt.
In a separate bowl, beat the coconut oil, organic cane sugar and lemon zest on medium-high speed. When color lightens, add the eggs one at a time, until each is fully incorporated. Add the milk and vanilla and stir.
Blend in dry ingredients. In a small bowl, toss the blueberries with the 1 teaspoon gluten-free flour. Gently fold into the batter.
Scrape batter into a prepared loaf pan (I lined mine with parchment paper, but you can use a non-stick spray as well). Place in the center of a preheated 350 degree oven and set the timer for 45 minutes (you may need to cook it for 50-55 minutes, whenever a toothpick inserted in the center comes out clean.)
While the bread is baking, make the syrup: Boil the lemon juice and organic cane sugar over medium heat until it forms a syrup, about 2-3 minutes. Remove from heat.
Once you have removed the bread from the oven, allow to cool for about five minutes before transferring to a plate. Using a wooden skewer, pierce the top of the bread all over using a wooden skewer (most recipes call for tipping the bread upside down and poking the holes in the bottom. I am always a little leery about flipping gluten-free items upside down. I hate getting this far in a recipe to have the loaf fall apart; that's why I chose to put the holes in the top). Then brush the loaf generously with the syrup, allowing it to seep into the holes.
Allow the loaf to completely cool before icing it with the glaze. Stir together the confectioners’ sugar and lemon juice in a small bowl. Drizzle the glaze over the top. Makes 1 large loaf.