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gluten-free lemon blueberry loaf - featured image

Gluten-Free Lemon Blueberry Loaf

  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x

Description

A moist, tender, and gluten-free lemon blueberry loaf made with almond flour. This easy one-bowl recipe delivers a bakery-quality treat with bright citrus flavor and juicy berries.

Ingredients

Scale
  • 2 cups (200g) super-fine blanched almond flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large fresh lemons
  • Juice of 1 large fresh lemon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • Powdered sugar and lemon juice for glaze (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the almond flour, baking powder, and salt. Ensure there are no lumps.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes with a mixer or 5 minutes by hand).
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, mixing until combined.
  5. Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
  6. Gently fold in the fresh blueberries. If concerned about sinking, toss them in a teaspoon of almond flour first.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake at 350°F (175°C) for 50-60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with moist crumbs. Tent with foil if browning too fast.
  9. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
  10. While cooling, whisk powdered sugar with enough lemon juice to create a thick but pourable glaze. Drizzle over the cooled loaf.

Notes

Use super-fine blanched almond flour for the best texture; almond meal will make the loaf gritty. Ensure butter is softened, not melted. Do not open the oven door for the first 30 minutes to prevent sinking. Let the loaf cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 12
  • Sodium: 150
  • Fat: 22
  • Saturated Fat: 6
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 8

Keywords: gluten-free, almond flour, lemon blueberry loaf, gluten-free baking, easy dessert, brunch recipe, grain-free

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Find it online: https://tableanddinner.com/gluten-free-lemon-blueberry-loaf-1-easy-almond-flour-recipe/