Gluten Free Lemon and Blueberry Loaf

If you’re looking for the ultimate summer bake then say hello to my gluten free lemon and blueberry loaf.

This tangy loaf cake is sweet and zesty – and packed with sharp bursts of delicious blueberries.

It’s an easy, one-bowl gluten and dairy free cake which is slathered in a delicious, thick lemon icing.

A lemon and blueberry loaf cake is perfect for a gluten free afternoon tea as it goes perfectly with a cuppa.

Plus it’s the perfect combination of summer flavours and would be lovely for a gluten free picnic or alfresco lunch spread.

An easy dairy free cake

If you’re already a lemon drizzle cake fan then I can pretty much guarantee you’ll love this cake!

It has all the tanginess of my favourite lemony bakes, and the loaf cake form makes it super easy to slice and serve.

This recipe is a really simple one and you can whip it up and chuck it in the oven in no time at all.

The best thing is, it’s also really easy to make dairy free!

You can use butter in the cake batter but it works just as well with something like Stork, which is dairy free.

I usually add a tablespoon of milk to loosen the batter too, but again this can easily be substituted for a dairy free milk.

In fact, in this pictured cake, I used Stork baking block and gluten free oat milk – so it’s completely dairy free too.

I haven’t tried out a vegan version yet but if anyone does give it a go I’d love to hear how you got on in the comments below!

What ingredients do I need?

This gluten free lemon and blueberry loaf only uses a few basic ingredients, so it’s easy to make.

There’s a full printable recipe card below, but for the shopping list you will need:

• 175 g caster sugar
• 175 g softened, unsalted butter OR Stork baking block (DF)
• 175 g self raising gluten free flour
• 3 large eggs
• Zest of 2 lemons, (reserve juice for icing)
• 1 tbsp milk (any DF milk can be subbed)
• 100g blueberries (fresh or frozen)

FOR THE ICING:

• 150 g icing sugar
• Juice of 1 lemon

I always use the FREEE by Doves Farm self-raising flour because it’s super easy to get hold of.

But any gluten free self-raising flour blend you can find will work well.

If you don’t have self-raising flour, simply use a plain gluten free flour blend and add 2 teaspoons of baking powder.

Also, if you’re using a flour blend which does not contain xanthan gum, I’d recommend adding 1/4 teaspoon of this to help with the texture.

Simply mix this into your gluten free flour before adding it to the cake mixture.

You can also use lemon extract to add flavour to the sponge if you happen to not have enough lemons.

But the taste of lemon zest is always preferable if you ask me!

You can always use the leftover lemon (from zesting) in my gluten free crispy lemon and garlic potatoes recipe!

How do I make this?

Again, there is a full printable recipe card below with the step-by-step method.

But really, this gluten free lemon and blueberry loaf couldn’t be any easier to make!

To start with, you simply need to whip everything up together into a thick cake batter

I like to then add a little to the bottom of the loaf tin before I fold in the blueberries.

This helps stop all of the blueberries from sinking too much – though I find no matter what you do, they tend to sink anyway.

This doesn’t matter to me though because when you slice it up it all tastes gorgeous anyway!

Once the cake is baked and cooled, simply mix up a tangy lemon icing and slather it on top.

You can make the icing as thick as you like but I prefer a super thick layer myself.

I then like to leave the icing to set a little so it doesn’t smear everywhere when you cut the cake into slices.

This lemon and blueberry loaf really couldn’t be any simpler!

What equipment do I need?

You really don’t need much at all to make this easy lemon and blueberry loaf recipe.

I recommend using an electric mixer for making the cake batter, but a wooden spoon and elbow grease works too!

You can also use a stand mixer if you have one.

For the cake itself I use a 2lb loaf tin which is the perfect size.

You can either line this with baking paper or make your life easy by using some loaf tin liners like these.

Other than that, that really is about it aside from a mixing bowl and a set of scales for measuring.

My lemon and blueberry loaf recipe

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

Need some more gluten free baking inspiration?

Want to have a go at some of the other gluten free baking recipes on the blog?

Give some of these other gluten free bakes a try and see what you think!

There are plenty to choose from – here are a couple of easy baking ideas to get you going:

• Passionfruit and Coconut Loaf Cake
• Key Lime Pie
• Lime and Coconut Cake

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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