Y’all, I love love love lemon anything. So while I already have a recipe for a Gluten Free Iced Lemon Loaf, I had some requests to make one that is nut-free. So not only did I make that happen, but I managed to make it super simple AND add blueberries … because that seemed like a no brainer.
This is the kind of cake you want to have on hand when you just really and truly NEED a sweet treat. And instead of reaching for a store bought cookie that’s not even that good, you get to enjoy a slice of this delicious homemade baked good instead. There’s really no comparison, you know?
Quick reminder that you can totally make this dairy free as well by using coconut oil and a dairy-free milk. My favorite milk for baking is full-fat coconut, you just can’t beat the creaminess.
And just a note — I made this in a smallish loaf pan, just 8×4. You will have to make adjustments if you choose to use a larger pan or if you want to make them into muffins. I have no doubt whatever you do, it will be all kinds of yummy. Enjoy!
Gluten Free Lemon Blueberry Loaf
Ingredients
- 1 cup gluten free 1:1 flour my fave is King Arthur
- 1 tsp baking powder
- 1 pinch salt
- 1/3 cup organic sugar
- 2 eggs
- 4 tbsp melted butter can use coconut oil
- 1/4 cup milk use any regular or dairy free milk
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 cup blueberries save a few to put on top
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice for thinner glaze
- 1 tbsp lemon juice for thicker glaze
Two of the nurses who work for me absolutely loved this lemon bread. In fact, even those who were gluten-free really liked this lemon bread I found the recipe will be making it again.
Ellen, thank you so much for taking the time to leave this comment. You have no idea how much this has brightened up my day! So happy to hear it was a hit for everyone, and now I think I need to make this cake myself today 🙂
For some reason mine didn’t rise. I used Red Mill 1:1 gf flour. My only thought is over beat it or baking powder was dead. But I had used the BP for a regular flour recipe. But the taste is sooo lemony. My celiac grandson loved it anyway.
Well that is a bummer! I have had that happen to me before with a different recipe … I actually haven’t made this recipe in a bit so I think it’s time I do just to make sure there aren’t any issues with it. So sorry for the frustration but I’m glad the your grandson enjoyed it. I’ll report back after I make it again!
I love that this recipe is not super sweet and the blueberries are the stars, backed up by the lemon zest. With a simple ingredient list, it came together quickly and easily. Cooking time war right on too -came out beautifully with a nice rise.
Paul, you just made my day!!! So happy to hear the recipe was a success for you 🙂
Glaze was slightly too sweet but complemented the cake nicely
Thank you for the feedback, Oliver! I appreciate you taking the time.