Gluten Free Lemon and Blueberry Loaf Recipe

Easily made using our EK4245 Stand Mixer

Ingredients

For the loaf
115g butter, softened
115g cream cheese
115g granulated sugar
100g blueberries, coated in coconut flour
5 eggs
1 tsp vanilla extract
1 tsp lemon extract
120g coconut flour
100g brown rice flour
1 tsp baking powder

For the glaze
32g icing sugar
2 tbsp lemon juice

Method

Step 1: Preheat the oven to 160° C
Step 2: In a bowl, combine the softened butter, cream cheese, and sugar and cream together
Step 3: Add the eggs, vanilla extract, and lemon extract to the mixture and whisk until combined, then set aside
Step 4: In a separate bowl, add together the two flours and baking powder and mix using a fork
Step 5: Add the dry ingredient mixture to the wet ingredients and fold them together using a spatula
Step 6: Add the blueberries to the mixture and gently fold them in
Step 7: Add the mixture to a greased loaf tin and bake for 1 hour
Step 8: While the loaf is baking, prepare the glaze by adding the lemon juice to the icing sugar and stirring until smooth
Step 9: Once the loaf is cooked and cooled, drizzle the glaze over and serve