Gluten Free Lemon Blueberry Loaf
by: claire cary
This gluten free lemon blueberry loaf is fresh, tangy and perfectly sweet! It has a moist texture and tender crumb and is topped with buttery crumble and lemony glaze.
Ingredients
Loaf
- 3 tablespoons lemon zest about 2 lemons
- 1 cup white sugar
- ½ cup unsalted butter softened
- 3 eggs
- 2 tablespoons lemon juice about 1 lemon
- ½ cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups gluten free all purpose baking flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups blueberries
- ½ tablespoon gluten free all purpose baking flour
Crumble
- 2 tablespoons butter melted
- 3 tablespoons sugar
- ⅓ cup gluten free all purpose baking flour
- 1 teaspoon lemon zest optional
Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon milk
Instructions
- Using a fork, combine all ingredients for the crumble in a small bowl and set aside.2 tablespoons butter, 3 tablespoons sugar, 1/3 cup gluten free all purpose baking flour, 1 teaspoon lemon zest
- Preheat the oven to 350 Fahrenheit.
- Line a loaf pan with parchment paper and set aside.
- In a mixing bowl, add the sugar and lemon zest. Use your fingers to combine the two for about 30 seconds, this will help release more lemon flavor.1 cup white sugar, 3 tablespoons lemon zest
- Add in the softened butter and beat with the sugar using an electric mixer.1/2 cup unsalted butter
- Add in the eggs, lemon juice, greek yogurt, vanilla and lemon extract.3 eggs, 2 tablespoons lemon juice, 1/2 cup plain greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon extract
- Beat in the flour (making sure to spoon and level to measure), baking powder and salt.2 cups gluten free all purpose baking flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Combine the blueberries with the 1/2 tablespoon of flour. Fold into the batter.1 1/4 cups blueberries, 1/2 tablespoon gluten free all purpose baking flour
- Transfer to the prepared loaf pan. Top with the crumble.
- Bake for 60-75 minutes or until a toothpick comes out clean. All ovens are different, so keep an eye on it toward the end.
- Let cool in the pan for about 20 minutes, then transfer to a wire rack to finish cooling.
- Once cool, whisk together all ingredients for the glaze and drizzle on top. Slice and enjoy!1/2 cup powdered sugar, 2 teaspoons lemon juice, 1 teaspoon milk
Serving: 1slice / Calories: 319kcal / Carbohydrates: 54g / Protein: 6g / Fat: 14g / Saturated Fat: 7g / Sodium: 173mg / Fiber: 4g / Sugar: 31g
