November 20, 2023
Gluten Free Blueberry Lemon Loaf
Prep time:
10 min
Cook time:
50 min
Total time:
1 hr
Gluten Free Blueberry Lemon Loaf
Burst of sunshine is what we call this with Gluten Free Lemon Blueberry Loaf. Created effortlessly with the zesty touch of Hand + Heart Gluten Free All-Purpose Flour. This loaf is not just gluten free; it’s a delightful symphony of bright lemony goodness and plump, juicy blueberries.
Sink your teeth into a slice that’s both moist and tender, with the perfect balance of tart lemon and sweet blueberries dancing on your taste buds. This recipe is easy and fool proof using Hand + Heart Gluten-Free All-Purpose Flour, ensuring a flawless gluten free blend that makes gluten-free baking an absolute joy.
Whether you’re treating yourself to a slice with your morning coffee or sharing it with friends, our Gluten Free Lemon Blueberry Loaf is here to redefine your gluten-free baking experience. Say goodbye to the notion that gluten free means sacrificing flavor, and hello to the joy of savoring every citrusy, blueberry-packed bite. Get ready to fall in love with the irresistible charm of our Gluten-Free Lemon Blueberry Loaf.
Gluten Free Blueberry Lemon Loaf
Prep time:
10 min
Cook time:
50 min
Total time:
1 hr
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
- 14 tablespoon (200g) unsalted butter, room temperature but not soft
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup buttermilk
- 1 1/2 cups Hand + Heart Gluten Free All Purpose Flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup fresh or frozen blueberries
Blueberry Glaze:
- 1 cup powdered sugar to 1 1/4 cup until it’s thick
- 1 tablespoon warm blueberry jam
- 1/2 teaspoon lemon zest
- 1 tablespoon milk
Instructions
- Oil a 9×5-inch loaf pan; line with parchment paper, extending about 1-inch above the rim of the pan, set aside.
- In a small bowl, whisk the Hand + Heart Gluten Free All Purpose Flour, baking soda and baking powder, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed. Scrape the sides and bottom of the bowl as needed. Beat until light in color and fluffy, about 5 minutes.
- Add the lemon zest, juice and vanilla and lemon extract and mix until combined. Add the eggs 1 at a time until it’s fully incorporated and fluffy. Add the buttermilk and mix until combined. Add dry ingredients and start on a low speed until it’s fully incorporated. Increase to medium speed and mix for about 1 min until the batter is smooth and no lumps. Fold in fresh blueberries.
- Transfer the batter into the prepared pan and smooth out the top with a rubber spatula.
- Bake until a wooden stick inserted near (not in) the center comes out clean and the cake springs back when lightly touched.
- Remove the pan from the oven and set on a wire rack to cool for 10 minutes or until the cake is cool enough to handle.
- Remove the cake from the pan, remove the paper, and allow the cake to cool directly on the wire rack.
Make the glaze:
- Combine all the ingredients in a medium bowl and use a whisk to combine until smooth. Add additional powdered sugar 1 tbs at a time until desired consistency is achieved.
- Pour over cooled cooked Loaf and let the glaze harden before cutting.
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