Gluten-Free Blueberry Loaf Cake
GF Blueberry Bread is very moist, soft, and made with fresh or frozen blueberries. It’s very easy to make and is perfect for any occasion.
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About this recipe
Gluten-Free Blueberry Loaf Cake is a recipe to make ones and again because is easy to make and delicious. Similar to this Raspberry Loaf Cake that you should also try.
The bread is super moist, soft, and full of blueberry flavor. It’s also fresh and delicious. It’s perfect for any occasion and everybody loves it.
It’s very easy and quick to make, and it also frezzes very well. It’s a perfect Gluten-free blueberry recipe you must try.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Lemon: fresh lemon zest.
- Egg: room temperature egg is better.
- Oil: sunflower oil.
- Milk: whole milk at room temperature.
- Bluberries: fresh or frozen blueberries.
How to make GF Blueberry Loaf Cake
Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar. Set aside.
Whisk the gluten-free all-purpose flour, baking powder, and salt together in a large bowl.
In a medium bowl beat the sugar with the oil, lemon zest, egg, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in 1 cup of the blueberries and mix carefully.
Pour the batter into the prepared baking pan and place the remaining blueberries on the top. Bake for 30/40 minutes. If it’s turning too brown, cover the pan with aluminum foil. To know if it’s ready insert toothpick in the center of the loaf and it should come out clean.
Let cool before removing.
Storing
Store the loaf cake covered in the refrigerator for up to 5 days.
You can also freeze the cake, it’s best to cut it before freezing. Reheat the cake to a medium oven for 10/15 minutes.
For more related recipes
Gluten-Free Blueberry Loaf Cake
Ingredients
- 1 and 1/2 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2/3 cup granulated sugar
- 1/2 lemon zest
- 1 egg room temperature
- 1/4 cup oil
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar. Set aside.
- Whisk the gluten-free all-purpose flour, baking powder, and salt together in a large bowl.
- In a medium bowl beat the sugar with the oil, lemon zest, egg, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in 1 cup of the blueberries and mixcarefully.
- Pour the batter into the prepared baking pan and place the remaining blueberries on the top. Bake for 30/40 minutes. If it’s turning too brown, cover the pan with aluminum foil until cook. To know if it’s ready insert toothpick in the center of the loaf and it should come out clean.
- Let cool before removing.
