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At Old World Sourdough & Gluten Free Baking, we celebrate the art of baking with a focus on traditional sourdough techniques and innovative gluten-free recipes and flour blends.
Join us on a delicious journey where flavor meets health, and discover the joy of creating wholesome baked goods from the comfort of your kitchen.
Gluten Free Lemon Blueberry Loaf
This gluten-free lemon-blueberry loaf is remarkably easy to prepare and resembles a muffin turned into a loaf. It's packed with blueberries and features authentic lemon zest. The recipe ensures that the blueberries are evenly distributed in the cake—a thick batter is crucial to stop them from sinking during baking. The cake is wonderfully soft and moist, and you'd never know it's gluten-free!
Gluten Free Lemon Blueberry Loaf
Prep Time:
20 minutes
Cook Time:
1 hour
Serves:
10
Ingredients
Ingredients:
¾ cup (150 g) granulated sugar
zest of 1 lemon
¾ stick (85 g) unsalted butter, melted and cooled until warm
⅓ cup (75 g) full-fat plain or Greek-style yogurt, room temperature
2 large eggs, room temperature
1 tsp pure vanilla extract
½ tsp lemon extract
240 g (approx 2 cups) Old World Sourdough Gluten Free Flour Blend
or substitute the below blend and use digital scale for to measure for best results
1 cup (135 g) ultra fine white rice flour
¾ cup (92 g) tapioca flour
¼ cup (32 g) nonfat powdered milk
2 tablespoons (9 g) potato starch
1 teaspoon (3 g) xanthan gum
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 cups fresh blueberries
Preparation
Pre-heat the oven to 375ºF and place rack in and line a 9x5-inch loaf pan with parchment/baking paper.
Add the sugar, lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
Add the melted butter, yogurt, eggs vanilla and lemon extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda and salt. Gently fold in blueberries to coat them.
Add the dry ingredients to the wet ingredients. Gently fold the ingredient together until all the dry ingredients are incorporated making sure there are no flour clumps. The batter will be fairly thick.
Allow the batter to rest at room temperature for 5 minutes allowing the flour blend time to absorb the moisture from the eggs and yogurt.
Transfer the batter into the prepared loaf tin and smooth out the top.
Tip: For a picture perfect loaf, pipe a very thin line of softened butter down the middle of the loaf cake batter before baking. Use a piping bag or a zip-top bag with the tip snipped off (about ¼-inch wide). Since the butter melts into the cake anyway, it didn't have to be perfect.
Bake at 375ºF for approximately 1 hour, or until the cake has risen well, is golden brown on the top, and a toothpick or cake tester inserted into it comes out clean. The loaf should have a large crack running down the center.
If the bread begins to brown too fast or excessively, place a sheet of aluminum foil (shiny side up) over it and keep baking until it's finished.
Allow to cool in the loaf tin for about 10-15 minutes, then transfer the cake out of the tin and onto a wire rack to cool completely. Slice and serve.
Notes: