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Blueberry Lemon Loaf

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I know banana bread is trending right now but since we're going into spring I thought it would be a perfect time to revisit and revamp this Blueberry Lemon Loaf! There's just something about lemon cake that makes me so happy. This recipe has been on my blog for some time now and definitely has more of a subtle lemon taste. If you want a stronger lemon taste, you could also use lemon extract (not oil) instead of lemon juice/zest.

I love adding blueberries on top of this lemon loaf, but you can use raspberries or strawberries as well! Just make sure to drain the liquid from them really well if you're using frozen so it it not watery. Alternatively you can leave off the fruit completely, add a tablespoon of poppy seeds and get a lemon poppy seed loaf instead. 

If you are adding frozen blueberries, save some of the blueberry juice that has been drained off to create a hot pink glaze. Of course this is optional! 

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Blueberry Lemon Loaf

Ingredients

  • 2 cups gluten free 1:1 baking flour (I like Bob's Red Mill)
  • ¾ cup coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground turmeric (optional, for more yellow colour)
  • ¼ teaspoon salt 
  • ½ cup ghee or butter, melted & cooled
  • 1 teaspoon vanilla extract 
  • 1 large room temperature egg
  • 1 cup room temperature plant based milk (almond, coconut, cashew)
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup frozen blueberries, thawed and excess liquid drained (keep leftover  blueberry liquid for glaze), for topping

Method

  1. Preheat oven to 350℉. Lightly grease a 4x8 loaf pan with cooking spray or line with parchment paper. Set aside. 
  2. Combine flour, coconut sugar, baking powder, baking soda, turmeric, and salt in a large bowl and mix to combine well. 
  3. In a separate bowl, whisk the melted ghee or butter, vanilla extract, egg, milk, lemon zest and lemon juice together until very smooth. It may look slightly curded from the lemon juice but that's okay. 
  4. Add wet ingredients to the dry mix and gently fold together until just combined and a smooth bather forms - try not to over mix. 
  5. Pour the mixture into the loaf pan and tap pan on the counter to remove any air bubbles. Add the blueberries on top and gently push down into the batter. 
  6. Bake for 1 hour. After 30 minutes, check the loaf. If the top is browning too fast, cover with foil. Bake until a knife inserted in the middle comes out completely clean with no raw batter.  Let sit 15 minutes before removing from the pan. 
  7. For a hot pink glaze: whisk together 1/2 tablespoon leftover blueberry liquid from the frozen blueberries + 1 tablespoon lemon juice +  1/2 cup organic icing sugar

1 comment


  • Michelle |

    Hey! New to gf baking… this bread was SO SOOO YUMMY! But it when I baked it…it was still gummy-ish in the center after and hour and 15 minutes. Toothpick came out clean, but once it was cut into I could see the gummy regions. Any tips on how to keep it from being gummy next time? I did use parchment paper to line my pan. Any chance this could impact the end result? Thanks for the recipe!


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