Gluten Free Blueberry + Raspberry Lemon Loaf

Is there anything better than blueberries + raspberries + and lemon? Something about those flavors go together like two peas in a pod. Whether it’s sorbet, ice cream, baking, pancakes, a smoothie….they’re just YUM. So when I wanted to combine them into a lemon loaf, they were PERFECT. An angelic little harmony of zesty + sweet, and absolutely perfect for a weekend baking project so you have slices of this gem all week long for brekkie.

Gluten Free Blueberry + Raspberry Lemon Loaf

IMG_1195Yields one loaf // 12 muffins // 36 mini muffins. Double recipe for two // 24 // 72.

Ingredients:

  • 2 cups gluten free baking flour (I like Trader Joe’s) and one extra tablespoon (keep separate)
  • 3 tablespoons unsweetened almond or coconut milk
  • 3 tablespoons orange juice
  • 1 1/4 cups plain, lemon or vanilla Greek yogurt, OR plain whole-milk yogurt. (To make VEGAN, use a daily free yogurt, or substitute applesauce for yogurt)
  • 1 cup coconut sugar
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup avocado or coconut oil, melted
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • Pinch kosher salt
  • 1 1/4 cups plain, lemon or vanilla Greek yogurt, OR plain whole-milk yogurt
  • 1 cup coconut sugar
  • 3 large eggs (To make VEGAN, substitute 1/4 cup applesauce per egg. Add more flour if you need to adjust batter from being too runny)
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • 1/4 cup raspberries (optional; as these do tend to make the loaf a little on the soggy side at first since they disintegrate)

Directions:

  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan with coconut oil; dust with flour, tapping out excess.
  2. In a medium bowl, mix flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, coconut sugar, eggs, lemon zest, vanilla and oil. Slowly add the dry ingredients into the wet ingredients and mix.
  4. In a separate bowl, mix the blueberries with the extra tablespoon of flour, and fold them very gently into the batter.
  5. Pour the batter into the prepared pan and bake for about one hour, or until a toothpick inserted in the center of the loaf comes out clean. My oven is ancient, and this loaf took almost an hour an a half. So test at an hour, and keep cooking accordingly. If making muffins, adjust cook time accordingly.
  6. Let loaf cool in the pan for about 20 minutes before removing. Remove and continue to cool on a wire rack on top of a baking sheet.
  7. Serve and enjoy! I love this in the morning with tea 🙂
Recipe adapted from Sweet Pea’s Kitchen to be healthier and cleaner than her version, which originated from Smitten Kitchen and Alna Garten

 

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