... Print

Gluten-Free Lemon Blueberry Loaf: A Delicious Must-Try!

Gluten-Free Lemon Blueberry Loaf
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful gluten-free lemon blueberry loaf that is perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs, vanilla extract, lemon zest, and lemon juice to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the blueberries gently.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This loaf can be frozen for up to 3 months.

Nutrition

Find it online: https://howeats.com/gluten-free-lemon-blueberry-loaf-recipe/