Lemon and Blueberry Loaf
This easy gluten free lemon and blueberry loaf is the perfect summer bake! An easy lemon and blueberry cake with lemon icing. Can easily be made dairy free.
Servings: 12 slices
Equipment
Ingredients
- 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
- 100 g blueberries fresh or frozen
For the icing:
- 150 g icing sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4 and grease and line a 2lb loaf tin. Set aside while you make the cake batter.
- Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.
- Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)
- Add the gluten free self-raising flour and milk and mix again until combined. It should form a thick batter.
- Spoon a quarter of the batter into the cake tin and smooth out to cover the bottom. This helps to prevent all of the blueberries sinking too much. Add the blueberries to the remaining cake batter, fold together and then spoon the rest of the batter into the in.
- Smooth the top and bake in the centre of the oven for 1 hour 10 minutes. Check and see if a skewer inserted in the middle comes out clean. If so, remove from the oven - if not give it another 5-10 minutes then check again.
- Place the cake on a rack and allow to cool completely in the tin (approx 1 hour). Once cooled make the icing by beating the icing sugar and lemon juice until it forms a thick, smooth paste. Pour over the cake and leave to set before slicing up to serve.
Video
Notes
- This lemon and blueberry loaf will keep for 3-5 days in an airtight container. You can also freeze this cake and I recommend doing this by slice.
Nutrition
Serving: 1slice | Calories: 345kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 54mg | Fiber: 2g | Sugar: 39g
