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
Yields 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:
- 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.
- In a medium bowl, mix flour, baking powder and salt; set aside.
- 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.
- In a separate bowl, mix the blueberries with the extra tablespoon of flour, and fold them very gently into the batter.
- 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.
- 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.
- 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
salty sweet seasons 