“As you endure this divine discipline, remember that God is treating you as his own children. Who ever heard of a child who is never disciplined by its father?
If God doest discipline you as he does all of his children, it means that you are illegitimate and are not really his children at all. Since we respected our earthly fathers who disciplined us, shouldn’t we submit ever more to the discipline of the Father of our spirits, and live forever?”
Hebrews 12:7-9 NLT
My gluten-free blueberry lemon cake uses ingredients like date sugar, dairy free milk, and plant-based ingredients. A healthier alternative to blueberry lemon cake, but still just as delicious. And cake is always better with a glaze, so I finished mine with a lemon glaze. Fresh, fruity, zesty, and naturally sweeter! Pair this with a cup of coffee for a morning sweet treat or a late night dessert.
Gluten-Free Blueberry Lemon Loaf Cake with Lemon Glaze
Ingredients
Method
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the date sugar, milk, vinegar, oil, lemon juice, lemon zest, and vanilla extract. Gradually add the wet ingredients into the dry ingredients.
- Fold cake batter just until combined then gently fold in blueberries.
- Pour the batter into an oiled loaf pan and smooth the top. Bake at 350℉ for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cake completely cool.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake loaf and serve.
