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
