Gluten Free Lemon Blueberry Loaf Cake is your perfect answer for a light, flavorful, and delightfully moist baked treat that caters to gluten-free diets. This recipe is incredibly useful for anyone seeking a delicious dessert or breakfast option that’s both satisfying and easy to whip up, making it a go-to for any occasion.
Key Ingredients for Gluten Free Lemon Blueberry Loaf Cake
- 1 ½ cups (210g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- Zest of 1 large lemon
- 2 large eggs, at room temperature
- ½ cup (120ml) unsalted butter, melted and slightly cooled
- ½ cup (120ml) milk, at room temperature (dairy or non-dairy like almond or oat)
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
- Optional Glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons lemon juice
How to Make Gluten Free Lemon Blueberry Loaf Cake
This Gluten Free Lemon Blueberry Loaf Cake recipe is designed for effortless baking, delivering a tender crumb bursting with vibrant lemon and juicy blueberry flavors. It’s satisfyingly moist, incredibly flavorful, and a joy to make, ready in about 75 minutes including baking time.
Step-by-Step Instructions
Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to help lift the cake out easily. This step ensures your Gluten Free Lemon Blueberry Loaf Cake won’t stick.
Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. This ensures even distribution of leavening and seasoning for your Gluten Free Lemon Blueberry Loaf Cake.
Combine Wet Ingredients: In a large bowl, cream together the granulated sugar and lemon zest. This releases the aromatic oils from the lemon. Then, whisk in the eggs one at a time until well incorporated. Gradually whisk in the melted butter, milk, and vanilla extract until the mixture is smooth and well combined.
Form the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can make gluten-free baked goods tough. A few small lumps are okay.
Incorporate Blueberries: Gently fold in the blueberries. If using fresh blueberries, you can lightly toss them with a tablespoon of the gluten-free flour mixture before folding them in. This helps prevent them from sinking to the bottom of the Gluten Free Lemon Blueberry Loaf Cake.
Bake the Loaf: Pour the batter evenly into the prepared loaf pan.
- If using fresh blueberries, bake for 50-60 minutes.
- If using frozen blueberries, bake for 60-70 minutes.
The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool the Cake: Once baked, let the Gluten Free Lemon Blueberry Loaf Cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This allows the cake to set properly before handling.
Prepare and Apply Glaze (Optional): While the cake cools, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until a smooth, pourable glaze forms. Add more lemon juice, a teaspoon at a time, if needed to reach your desired consistency. Drizzle the glaze over the completely cooled Gluten Free Lemon Blueberry Loaf Cake. Let the glaze set before slicing and serving.
Why You’ll Love This Gluten Free Lemon Blueberry Loaf Cake
You’ll adore this Gluten Free Lemon Blueberry Loaf Cake for its wonderfully bright and zesty lemon flavor, perfectly complemented by pockets of sweet, juicy blueberries. It boasts an incredibly tender and moist crumb, a delightful texture that’s often hard to achieve in gluten-free baking, making it just as satisfying as its traditional counterpart. Preparing it at home is also remarkably cost-effective compared to store-bought gluten-free options, offering a gourmet treat without the premium price tag.
This loaf cake is the perfect companion for your morning coffee, afternoon tea, or as a simple, elegant dessert. Unlike a dense muffin, this airy loaf cake offers a delicate sweetness and vibrant citrus notes that dance on your palate. Don’t wait to experience this slice of sunshine – try making this Gluten Free Lemon Blueberry Loaf Cake today!
Storing and Reheating Tips
To keep your Gluten Free Lemon Blueberry Loaf Cake fresh and delicious:
- Room Temperature Storage: Once completely cooled and if not glazed, store the loaf cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If it is glazed, it’s best to store it at room temperature for up to 2 days, as the glaze can become sticky in warmer environments.
- Refrigeration: For longer storage, you can refrigerate the unglazed loaf cake in an airtight container for up to a week. Before serving, allow it to come to room temperature or gently reheat slices in the oven or microwave.
- Freezing:
- Whole Loaf: Wrap the completely cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight at room temperature before slicing and serving.
- Slices: You can also freeze individual slices wrapped similarly. This is convenient for enjoying a slice anytime. Thaw at room temperature for about 30 minutes or gently reheat.
Final Thoughts
This Gluten Free Lemon Blueberry Loaf Cake is a delightful way to enjoy classic flavors with a gluten-free twist. Its bright citrus, bursts of berry, and tender crumb make it a truly special treat. Give it a try; you’ll be so glad you did!
Gluten Free Lemon Blueberry Loaf Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to help lift the cake out easily. This step ensures your Gluten Free Lemon Blueberry Loaf Cake won’t stick.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. This ensures even distribution of leavening and seasoning for your Gluten Free Lemon Blueberry Loaf Cake.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream together the granulated sugar and lemon zest. This releases the aromatic oils from the lemon. Then, whisk in the eggs one at a time until well incorporated. Gradually whisk in the melted butter, milk, and vanilla extract until the mixture is smooth and well combined.¾ cup granulated sugar, ½ cup unsalted butter, ½ cup milk, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can make gluten-free baked goods tough. A few small lumps are okay.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the blueberries. If using fresh blueberries, you can lightly toss them with a tablespoon of the gluten-free flour mixture before folding them in. This helps prevent them from sinking to the bottom of the Gluten Free Lemon Blueberry Loaf Cake.1 cup fresh or frozen blueberries, 1 ½ cups gluten-free all-purpose flour blend
- Pour the batter evenly into the prepared loaf pan.
- If using fresh blueberries, bake for 50-60 minutes.
- If using frozen blueberries, bake for 60-70 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, let the Gluten Free Lemon Blueberry Loaf Cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This allows the cake to set properly before handling.
- While the cake cools, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until a smooth, pourable glaze forms. Add more lemon juice, a teaspoon at a time, if needed to reach your desired consistency. Drizzle the glaze over the completely cooled Gluten Free Lemon Blueberry Loaf Cake. Let the glaze set before slicing and serving.1 cup powdered sugar, 2-3 tablespoons lemon juice