½ cup unsalted butter
1 cup brown sugar
2 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
⅔ cup gluten-free flour, sifted (I use Bob’s Red Mill 1:1 gluten free baking flour)
⅛ tsp salt
¾ cup almond meal
7 oz blueberries
powdered sugar for dusting on top
Measuring cups and spoons
Coconut Oil or Parchment paper
PREHEAT oven to 400℉ and grease a loaf pan with coconut oil or line it with parchment paper.
BEAT the butter, brown sugar, lemon zest, lemon juice, and vanilla in a stand mixer for about 3-4 minutes.
ADD the eggs until the mixture starts to separate a bit.
ADD the flour, salt, and almond meal.
FOLD in the blueberries, scrape into the prepared loaf pan, and smooth out evenly.
BAKE for 30 minutes until golden.
COOL for 10 minutes and enjoy with powdered sugar dusted on top.