GLUTEN-FREE LEMON BLUEBERRY LOAF CAKE
Let's talk about this recipe, shall we?
This cake comes together in a matter of minutes and smells like heaven, too.
This lemon blueberry cake is so moist and simple to make.
PREHEAT oven to 400℉ and grease a loaf pan and line with parchment paper.
BEAT the butter, sugar, lemon zest, lemon juice, and vanilla in a stand mixer for about 3-4 minutes. Add the eggs until the mix starts to separate a bit.
ADD the flour, salt, and almond meal.
FOLD the blueberries, scrape into the prepared loaf pan, and smooth out evenly.
BAKe for 30 minutes until golden.
COOL for 10 minutes and enjoy!
STORAGE: Store any leftovers in an airtight container for 3-4 days on the counter.
TIPS: I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your bread will turn out the same if using a different flour mixture. If not using Bob's 1:1, I recommend another 1:1 gluten free flour mixture. If using a gluten free all purpose flour mix that does not contain xanthan gum, I recommend adding some xanthan gum to your dry ingredients (I would try 1 tsp).
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.