Gluten-free

Lemon blueberry loaf.

Name: Lemon blueberry loaf
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 loaf, 10 slices
Ingredients: 1 1/2 cups (210 g) gluten-free flour blend with xanthan gum; 1/2 cup (50 g) almond flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup (150 g) sugar; Zest of 2 lemons; 1/2 cup (115 g) melted butter; 2 eggs; 3/4 cup plain yogurt; 2 tbsp lemon juice; 1 1/4 cups blueberries; Glaze: 1 cup icing sugar and 2 tbsp lemon juice

Bright, buttery and bursting with berries under a lemon glaze.

Prep: 20 min
Bake: 55 min
Makes: 1 loaf, 10 slices

My summer farm stand favourite. Yogurt keeps the crumb soft and a thick lemon glaze soaks into the top.

Laura

Method

Heat the oven to 350°F (175°C) and line a loaf pan.
Rub the lemon zest into the sugar with your fingers until it smells amazing.
Whisk in the butter, eggs, yogurt and lemon juice.
Add both flours, baking powder and salt and stir until just combined. Toss the blueberries in a spoon of flour and fold them in.
Bake for 50 to 55 minutes, until a skewer comes out clean.
Cool completely, then pour the glaze over the top and let it drip down the sides.