Gluten-free Lemon Blueberry Loaf
Serves
| 8-12 |
Prep time
| 20 minutes |
Cook time
| 45 minutes |
Total time
| 1 hours, 5 minutes |
Dietary
|
Gluten-free
|
Meal type
|
Dessert
|
Misc
|
Freezable
|
One of my most popular recipes, this gluten-free Lemon Blueberry Loaf. Moist and delicious in every bite.
Ingredients
loaf
- 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)
syrup
- 3 tablespoons fresh lemon juice
- 3 tablespoons organic cane sugar
glaze
- 1/2 cup organic powdered sugar
- 3 tablespoons lemon juice
Directions
loaf
|
Step 1
|
Preheat oven to 350 degrees.
|
Step 2
|
In a medium size bowl mix flour, baking powder and salt. |
Step 3
|
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. |
Step 4
|
Blend in dry ingredients. In a small bowl, toss the blueberries with the 1 teaspoon gluten-free flour. Gently fold into the batter.
|
Step 5
|
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.)
|
syrup
|
Step 6
|
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.
|
Step 7
|
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.
|
glaze
|
Step 8
|
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. |
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