![blueberry and lemon](https://theglutenfreegreek.com/wp-content/uploads/2018/10/blueberry-and-lemon.jpg)
Cold autumn days means that I scoff more cakes and comfort food than any other time of the year, and drink a LOT of tea. So cosy up with your fluffy socks and enjoy this easy peasy blueberry and lemon loaf recipe!
I eat a lot of blueberries in the autumn and winter. Blueberries are beneficial for a number of reasons. They help maintain healthy bones, (good for me as I have osteoporosis) and contain the crucial iron and zinc. Blueberries provides 24 percent of our recommended vitamin C and also help to lower blood pressure. I use blueberries for lots of things. I may eat them with live yoghurt, mix them into a smoothie, or use them in a delicious cake like I have for this post!
You could add yoghurt to this cake, to make it even more moist but I don’t really think it needs it as the juice of the lemon makes it moist, but it’s up to you! I think I may add sultanas or cherries next time! Or even chocolate chips!
I make a lot of loaf tin cakes, as I like the shape, and also if you don’t want to make a huge cake, this is perfect for two or three people. You may like my lemon drizzle recipe or my yiaourtopita recipe.
![blueberry and lemon](https://theglutenfreegreek.com/wp-content/uploads/2018/10/blueberry-and-lemon-150x150.jpg)
Blueberry and lemon loaf cake
gluten free yummy blueberry and lemon delight!
Ingredients
- 150 g unsalted butter (melted)
- 190 g caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs beaten
- 90 g gluten free self raising flour sieved
- pinch of salt
- 100 g ground almonds
- 200 g blueberries
- icing sugar to dust
- 1 lemon
Instructions
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Pre-heat oven to 150°C fan oven. Grease and line a loaf tin around 11cm by 21cm and set aside.
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Place butter, sugar, half a lemon zest and half a lemon juice with vanilla extract in a large bowl and whisk. I used an electric hand held whisker.
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Beat until light and fluffy.
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Add in the beaten eggs, a little a a time, and whisk.
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Add the flour, salt and grounded almonds, all separately and then using a wooden spoon or spatula beat it in.
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Fold in around half of the blueberries and pour into the loaf tin.
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Bake for 15 mins, then sprinkle the remaining blueberries on the top of the cake. Retun to oven for a further 15 mins until cake is golden brown, but still uncooked.
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Cover cake loosely with tinfoil and place back in oven for a further 30 mins. Check it is cooked through with a cake tester or with a knife. It may need more time in the oven.
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Once baked, remove from oven and leave to cool.
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Once cool, dust the sieved icing sugar over the top! Enjoy!
Recipe Notes
BIG TIP!
To stop the blueberries from sinking to the bottom (mine did a little bit) pop them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.