Chef's Super Moist Blueberry Lemon Loaf Cake Recipe With Sweet Lemon Glaze by Chef Gigi


Chef's Super Moist Blueberry Lemon Loaf Cake Recipe With Sweet Lemon Glaze

Loaf cakes are a fan favorite because they are easy, delicious and can be enjoyed any time of day. If you're a fan of blueberries and lemon, you really need to make this luscious blueberry lemon loaf cake recipe. It uses almond and coconut flour, so it's gluten- and grain-free. But it tastes so good, you'd never know there's no gluten in it!

To make this super moist blueberry loaf recipe you will need almond flour, coconut flour, baking soda, salt, eggs, coconut oil, honey, lemon juice and zest and blueberries. For the optional glaze, you need lemon juice and powdered sugar.

I hope you'll agree that this is the moistest blueberry lemon loaf cake ever. Try it as a deliciously guilt-free snack or dessert!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30-40 minutes

Total Time: 45-55 minutes

Servings: 12 (1 loaf)

Ingredients:

Lemon Glaze

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Recipe Notes

  • For the moistest bread, do not over-mix the batter.
  • The lemon glaze is optional, but so good.
  • Store any leftover bread in an airtight container.

Here's how to make it:

  1. Preheat oven to 350 degrees F. Combine almond flour, coconut flour, baking soda and salt in a large bowl. Set aside.
  2. Whisk together eggs, coconut oil, honey, juice and zest until well combined. Add wet ingredients to dry and mix until incorporated.
  3. Spray and line the bottom of the loaf pan with parchment paper. Layer batter and blueberries to the top (this prevents the batter from turning purple by mixing berries in). Bake 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool.
  4. Make the glaze by combining the lemon juice and powdered sugar. Mix until smooth. Top the cake with the glaze. Serve.

Nutrition Facts Per Serving

Calories: 137

Total Fat: 9.7g

Saturated Fat: 2.5g

Cholesterol: 124mg

Total Carbohydrate: 7.3g

Dietary Fiber: 1.7g

Total Sugars: 4.5g

Protein: 5.6g

Vitamin D: 12mcg

Calcium: 21mg

Iron: 1mg

Potassium: 97mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Uh, yum! Are there any adjustments you need to make if you use frozen blueberries, Chef Gigi Gaggero?
Chef Gigi
Donna John great question- cause some of us will want to earths year around that's for sure! No need to thaw and what is a great practice to dust them with a little gluten-free flour or All Purpose flour if you use it. It helps prevent the weight of the frozen blueberry from sinking to the bottom of the pan this is a great tip for muffin making too! By the way- Have you seen the Muffin man? 😳
Donna John
A few weeks ago blueberries were super cheap here, so I bought extra fresh ones and froze. Thanks for the flour tip. I LOVE the muffin man, Chef Gigi Gaggero! Him and I are pretty tight!
Chef Gigi
Tyoo* "make" not "Earths! " Oh gosh sometimes I just can't trust Siri or my lightning fast fingers on this itty bitty iPhone !
Donna John
Spellcheck messes with me every time. Am always sending out correction/explanation texts. :-)
Elisa Schmitz
OMG, this sounds sooo good, Chef Gigi Gaggero! I feel like you're talking right to me - I just wish you were cooking just for me, LOL! xoxo
Kelli Porcaro
Oh wowwww...this looks really good! I'm pescatarian....do you think I can use an egg replacer?? I really want to make this!!
Chef Gigi
Hi Kelli, Kelli Schulte try this - Use 1/4 cup unsweetened applesauce in place of each egg ( you can do this in most of your baking recipes) . Some chefs suggest mixing it with 1/2 teaspoon baking powder. But in this case, I already have a chemical levener in the recipe. Let me know how it comes out. I'll cross cross my fingers since I have not tested this recipe with Applesauce.
Kelli Porcaro
Sure thing @chefgigi. I'll give it a try. I usually use something I get from Whole Foods....drawing a blank on the name. I'll let you know. Mmmm can't wait !
Elisa Schmitz
I love how you always come up with alternatives to make your recipes even more accessible to everyone, Chef Gigi Gaggero! Donna John Kelli Schulte
Rachel W. Lewter
Yay, a recipe worthy of that expensive Almond Flour.
Tiffany Zook
Yum!!! Next on my baking list!!
Dawn Taylor
This looks delicious! I will have to try it!

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