EATS: Blueberry Lemon Loaf Recipe
I kicked off the weekend by creating this blueberry lemon loaf recipe and it turned out great so I wanted to share it with you. There’s something incredible about enjoying a late Sunday morning with a cup of coffee and a thick slice of this zesty berry forward cake loaf. This cake uses only almond flour making it a gluten free dessert recipe. Being gluten free it’s a popular dessert to share at a party or, during pandemic times, drop off to share with friends.
This blueberry lemon loaf requires some time for cooking, cooling, and setting but aside from the time it takes, it’s an easy to execute recipe.
Blueberry Lemon Loaf Ingredients
1 and 1/2 cups fresh blueberries
1 stick unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 lemon
3 large eggs, at room temperature
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1 and 2/3 cup almond flour (I used Bob’s Redmill superfine almond flour)
Non-stick spray or butter to grease pan
Blueberry Lemon Loaf Icing Ingredients
2/3 cup confectioners’ sugar
1 Tablespoon + 1/4 teaspoon fresh lemon juice
Blueberry Lemon Loaf Instructions
Pre-heat oven to 375 degrees
Grease an 8 inch loaf pan with non-stick spray or butter and set aside
In a medium mixing bowl beat butter, sugar, and lemon zest in the bowl until it’s light and fluffy. Using a rubber spatula, scrap up the sides so that the butter and sugar incorporate evenly.
Add eggs one at a time making sure that each egg is evenly incorporated before adding the next. Use rubber spatula to scrap sides if necessary.
Add almond and vanilla extract.
In a separate medium mixing bowl, whisk together almond flour, baking powder, and salt.
Incorporate dry ingredients into wet ingredients, beating on a low setting. Be careful to not over beat your mixture.
With rubber spatula, fold in 3/4 of the blueberries into the batter
Transfer batter into the loaf pan and scatter the remaining blueberries over the top
Bake at 375 degrees for 30 minutes. Cover pan with tin foil and rotate. Cook for an additional 30 minutes. Using a cake tester or toothpick insert the center of the loaf. The tip should come out clean. The blueberries will remain moist but the cake should be fully cooked.
Remove loaf from oven and allow to cool for 20 minutes or until you can handle removing cake from pan onto a serving platter, set aside
In a medium mixing bowl whisk together lemon juice and confectioners sugar (sift sugar if it is a little rocky/chunky). Texture should be thick enough to be spreadable. If you need to add more lemon juice do so drop by drop to avoid it becoming too runny.
Pour icing over the cake loaf and using a rubber spatula spread out.
Let cake set and then slice and serve!
