Gluten Free Lemon and Blueberry Loaf Recipe

gluten-free-blueberry-loaf.jpgEasily made using our EK4245 Stand Mixer


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


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

Into the Kitchen!