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.