Chef's Super Moist Blueberry Lemon Loaf Cake Recipe With Sweet Lemon Glaze by Chef Gigi
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:
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup coconut oil, melted
- 1/3 cup honey
- juice and zest of 2 lemons
- 1 1/2 cups blueberries
Lemon Glaze
- 1 - 2 tablespoons lemon juice
- 1/2 cup powdered sugar
Helpful Products
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Mixing Bowl
- Loaf Pans
- Airtight Containers
- Stand Mixer
- Parchment Paper
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:
- Preheat oven to 350 degrees F. Combine almond flour, coconut flour, baking soda and salt in a large bowl. Set aside.
- Whisk together eggs, coconut oil, honey, juice and zest until well combined. Add wet ingredients to dry and mix until incorporated.
- 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.
- 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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