Gluten Free Lemon Blueberry Loaf
This gluten free lemon blueberry loaf is loaded with pops of fresh blueberries in a sweet, slightly tangy lemon blueberry loaf cake and then covered in a simple lemon icing. Every slice is full of the flavors of summer!
Ingredients
Lemon Blueberry Loaf Cake
- 1 ½ cups gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dairy free butter melted; room temperature
- 3 tablespoon vegetable oil
- 1 tablespoon lemon olive oil
- 1 cup sugar
- 3 eggs large; room temperature
- ½ cup dairy free sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice fresh
- 1 cup blueberries fresh
- 1 tablespoon gluten free flour for the blueberries
Lemon Icing
- 1 cup powdered sugar sifted
- 1 ½ tablespoon oat milk
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
Instructions
Lemon Blueberry Loaf Cake
- Preheat the oven to 350 degrees. Grease a loaf pan and line it with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a bowl and set aside.
- Beat the eggs and sugar for a full 2 minutes in a stand mixer.
- Add the butter, vegetable oil, and lemon olive oil and beat again.
- Add the vanilla extract, lemon extract, lemon zest, and lemon juice, and mix again on medium.
- Add the sour cream and mix until combined.
- Mix the dry ingredients into the wet ingredients until just combined.
- Toss the blueberries with 1 tablespoon of gluten free flour and gently fold them into the batter.
- Pour the batter into your prepared loaf pan and bake at 350 degrees for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
- Set the baked loaf cake aside to cool on a wire rack.
Lemon Icing
- Whisk the powdered sugar, lemon juice, and oat milk until combined.
- Pour the icing over the cooled cake. Let it set and enjoy!
Notes
Storage
- Store at room temperature for up to 4 days in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Wrap unfrosted slices and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. You can also wrap an entire loaf in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
- Bring to room temperature and serve plain or glazed.
- Bring all your cold ingredients to room temperature for easier, more complete mixing.
- Your egg and sugar mixture should be nice and frothy before adding any other ingredients to create the best loaf cake texture.
- Mix your ingredients until just combined, meaning that everything is moistened but not smooth. Overmixing can create a tough, dense cake.
- Leave an overhang on either side of your loaf pan when lining it with parchment paper to create handles and make it easier to remove the cake.
- We used a light metal pan. If you have a dark pan, check your cake for doneness a few minutes earlier. Dark pans tend to cook baked goods faster.
Nutrition
Calories: 421kcalCarbohydrates: 65gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 238mgPotassium: 51mgFiber: 3gSugar: 44gVitamin A: 106IUVitamin C: 5mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!