Gluten Free Blueberry Lemon Loaf

Bring on spring with this burst of fresh and zesty flavor! Gluten free, dairy free, and low sugar option!

Serves: 12

Ingredients

• 1 1/2 cup Gluten-Free Flour
• 1 tsp Baking Powder
• 1 tsp Sea Salt
• 1 cup Classic Monkfruit Sweetener (with Erythritol)
• 1/3 cup Avocado Oil
• 2 whole Eggs
• 1/2 cup Almond Milk
• 3 tsp Lemon Zest
• 2 Tbsp Lemon Juice
• 1/2 tsp Pure Vanilla Extract
• 1 cup Blueberries
• 1 Tbsp Arrowroot Flour, *
• 1 cup Confectioners Sugar, Powdered – Swerve
• 3 Tbsp Lemon Juice

Process

1. Whisk dry ingredients together
2. Mix together eggs, oil, sugar, vanilla, lemon juice and zest
3. Then, add in half the dry ingredients and half the milk, combining fully, then add remaining flour and milk. Allow batter to rest 10 minutes
4. Prepare a 9×5 loaf tin with parchment paper
5. Wet your blueberries (or use frozen) with water and shake off excess. Coat in arrowroot flour, or an additional tbsp gf flour
6. Add coated berries to the batter, and pour into loaf tin
7. Bake at 350 for 60-65 min
8. Allow to cool completely before topping with glaze
9. For glaze simply mix together ingredients until thickness level achieved. You can as more lemon juice if you want a more running I icing
10. Slice and enjoy!

Gluten Free Blueberry Lemon Loaf

Print Pin Rate

Ingredients

Loaf

• 1 1/2 cup Gluten-Free Flour
• 1 tsp Baking Powder
• 1 tsp Sea Salt
• 1 cup Classic Monkfruit Sweetener with Erythritol
• 1/3 cup Avocado Oil
• 2 whole Eggs
• 1/2 cup Almond Milk
• 3 tsp Lemon Zest
• 2 Tbsp Lemon Juice
• 1/2 tsp Pure Vanilla Extract
• 1 cup Blueberries
• 1 Tbsp Arrowroot Flour *

Lemon Glaze

• 1 cup Confectioners Sugar Powdered – Swerve
• 3 Tbsp Lemon Juice

Instructions

• Whisk dry ingredients together
• Mix together eggs, oil, sugar, vanilla, lemon juice and zest
• Then, add in half the dry ingredients and half the milk, combining fully, then add remaining flour and milk. Allow batter to rest 10 minutes
• Prepare a 9×5 loaf tin with parchment paper
• Wet your blueberries (or use frozen) with water and shake off excess. Coat in arrowroot flour, or an additional tbsp gf flour
• Add coated berries to the batter, and pour into loaf tin
• Bake at 350 for 60-65 min
• Allow to cool completely before topping with glaze
• For glaze simply mix together ingredients until thickness level achieved. You can as more lemon juice if you want a more running I icing
• Slice and enjoy!