Super Moist Lemon Blueberry Loaf Cake Recipe With Sweet Lemon Glaze (Gluten Free) Cakes/Cupcakes Desserts Snacks Gluten-free Fruit Breakfast Brunch

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 gluten-free blueberry loaf recipe you will need almond flour, coconut flour, baking soda, salt, eggs, coconut oil, honey, lemon juice and zest and blueberries (check out the amazing health benefits of 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 this moist blueberry loaf cake as a deliciously guilt-free snack, for dessert or for breakfast or part of an amazing brunch spread.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
Total Time: 45 to 55 minutes
Servings: 12 

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

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.

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. 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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