Gluten-Free Blueberry Loaf
Indulge in the irresistible delight of this Gluten-Free Blueberry Loaf, a perfectly moist and tender baked treat bursting with fresh, juicy blueberries and a zesty hint of lemon. Crafted with a blend of gluten-free all-purpose flour and coconut sugar, this recipe offers the perfect balance of sweetness and light citrus aroma, making it an ideal choice for breakfast, dessert, or an anytime snack. Its simple preparation—just 15 minutes of hands-on time—paired with wholesome ingredients like unsalted butter and a dairy-free milk alternative for added flexibility, caters seamlessly to various dietary preferences. Baked to golden perfection and ready to serve in under an hour, this loaf is a delightful way to celebrate the flavors of fresh blueberries. Whether you’re following a gluten-free lifestyle or simply looking for a healthier alternative, this easy-to-make, crowd-pleasing recipe will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Coconut sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 0.5 cup Milk (or dairy-free alternative)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the coconut sugar and melted butter, whisking together until smooth.
Add the eggs to the sugar and butter mixture, one at a time, beating well after each addition.
Stir in the milk and vanilla extract into the wet ingredients until well combined.
Gently add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 200.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
