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gluten-free lemon blueberry loaf - featured image

Gluten-Free Lemon Blueberry Loaf: Make While Peak

  • Author: Karina
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

A tender, moist, and vibrant gluten-free loaf made with almond flour, fresh lemon zest, and juicy blueberries. This spring-inspired bake is naturally rich, easy to mix, and perfect for brunch or gifting.

Ingredients

Scale
  • 2 cups (220g) blanched almond flour
  • ½ cup (60g) gluten-free flour blend (1-to-1)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup (60ml) heavy cream
  • Zest of 2 large fresh lemons
  • Juice of 2 large fresh lemons
  • 1½ cups fresh blueberries
  • ¾ cup (150g) granulated white sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan with butter and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the almond flour, GF flour blend, baking powder, and salt. Break up any clumps.
  3. In a large bowl, beat the softened butter and sugar together with a hand mixer or whisk for about 2 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Add the lemon zest and lemon juice, mixing until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently with a spatula until no dry streaks remain. Do not overmix.
  6. Add the heavy cream and fold it in gently.
  7. Gently fold in the blueberries using a spatula, lifting from the bottom to avoid crushing them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil after 30 minutes if browning too fast.
  10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure baking powder is fresh to ensure proper rising. Use room temperature ingredients for a smoother batter. If using frozen blueberries, do not thaw them; toss in a teaspoon of flour first to prevent sinking. Store in an airtight container at room temperature for 2 days, or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 9
  • Sodium: 150
  • Fat: 22
  • Saturated Fat: 8
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 8

Keywords: gluten-free, lemon blueberry loaf, almond flour, spring baking, gluten-free bread, dairy-free option, easy baking, brunch recipe

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Find it online: https://plateori.com/gluten-free-lemon-blueberry-loaf-make-while-peak/