Gluten Free Lemon Blueberry Loaf Cake
- 1/2 cup olive oil (I used California Olive Ranch) – opt for mild-flavored olive oil
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 2 eggs, at room temperature
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 2 cups gluten free flour blend (I used Bob’s 1 to 1)
- 2 teaspoons double acting baking powder
- 1/4 teaspoon sea salt
- 1 cup frozen or fresh blueberries (fresh preferred)
- 1 tablespoon gluten free flour blend
- 1/2 cup powdered sugar
- 3 teaspoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees. Line a 9″ x 5″ glass loaf pan with enough parchment paper to overhang each long side by 1 inch. Set aside.
- Zest the lemons; set aside. Juice the lemons. You will need 1/2 cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat and simmer until the juice is reduced by half yielding 1/4 cup. Place the juice in a bowl and set aside to cool.
- Cream together the olive oil, sugar, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth.
- Add in the almond milk and lemon juice and mix.
- Add in the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off. Using a silicone spatula fold the ingredients together until a smooth batter forms (this should only take a few turns of the spatula).
- Place the blueberries into a small bowl and toss with one tablespoon of gluten-free flour. Spoon the berries (leaving any loose flour behind) into the batter. Fold the berries into the batter gently and only a few times. Over mixing the berries will create a purple-tinted batter. Pour the batter into the prepared loaf pan.
- Bake on the middle rack of the oven for 60-65 minutes or until a cake tester inserted into the middle of the loaf comes out clean.
- Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely. You can also place the loaf in the refrigerator to speed this process along.
- Once the loaf has completely cooled, stir together the powdered sugar and 3 teaspoons of freshly squeezed lemon juice until a smooth glaze forms. Pour the glaze over the top of the loaf and gently spread toward the edges. Allow the loaf to sit for 15 minutes before slicing.