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Blueberry Lemon Loaf

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I made this yummy Blueberry Lemon Loaf today and I couldn't wait to share the recipe! It's super easy to make, just mix dry ingredients, then wet ingredients and then mix them together and bake! My kind of baking haha. I've always loved lemon loaf and I've never actually attempted to make my own.. probably because I never really liked baking but lately I've been super into it! I'm going to keep this post short and sweet because If you're like me... you just want to get to the kitchen and start making the recipe!

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Blueberry Lemon Loaf

Ingredients

  • 2 cups gluten free 1:1 baking flour 
  • 3/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt 
  • 1/2 cup ghee or butter, melted & cooled
  • 1 tsp vanilla extract 
  • 1 egg
  • 1 cup plant based milk (almond, coconut, cashew) 
  • 1 tbsp lemon zest + extra for topping
  • 2 tbsp fresh lemon juice
  • 1 cup frozen blueberries, thawed and excess liquid drained* (You can also use fresh if you'd like)

Method

  1. Preheat oven to 350 degrees F. Grease a standard sized load pan with ghee or line in parchment paper for easy clean up. Set aside. 
  2. Combine flour, coconut sugar, baking powder, and salt in a large bowl and mix to combine. 
  3. In a separate bowl, whisk together melted ghee, vanilla extract, egg, milk, lemon zest and lemon juice. 
  4. Add wet ingredients to the dry mix and gently fold together until just combined - try not to over mix. 
  5. pour mixture into 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 50-60 minutes, until a toothpick inserted in the middle comes out clean. Let sit 15 minutes before taking out of the pan and sprinkle with more lemon zest! 
  7. *Optional: Instead of discarding the excess liquid from the frozen blueberries, mix the remaining blueberry juice with 1-2 tbsp of melted coconut butter + 1/2 tbsp lemon juice for a yummy glaze!

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