Description

A moist, tangy, and sweet gluten-free lemon blueberry loaf cake with a bright lemon glaze. This one-bowl recipe uses simple ingredients and stays tender for days.

Ingredients

Scale

2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup (113g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
Zest of 2 medium lemons
1/3 cup Fresh Lemon Juice
1/2 cup (120ml) Buttermilk
1 cup (140g) Blueberries (fresh or frozen)
1 cup (120g) Powdered Sugar (for glaze)
1–2 tablespoons Fresh Lemon Juice (for glaze)
Pinch of Salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice. Mix in buttermilk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined. Do not overmix.
Gently fold in the blueberries. If using frozen berries, toss them in 1 teaspoon of flour first to prevent sinking.
Pour batter into the prepared loaf pan and smooth the top. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the loaf cools, whisk powdered sugar, 1-2 tablespoons lemon juice, and a pinch of salt to make the glaze.
Drizzle the glaze over the completely cooled loaf before serving.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter once flour is added to avoid a dense texture. If using frozen blueberries, do not thaw them; toss in flour before folding in. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze the un-glazed loaf for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 280
Sugar: 35
Sodium: 250
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: gluten-free, lemon blueberry loaf, gluten-free baking, moist cake, one-bowl recipe, dairy-free option, egg-free option