“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
This Gluten-Free Blueberry Lemon Loaf Cake is soft, moist, bursting with juicy blueberries, and infused with bright lemon flavor, making it the perfect treat for spring and summer, afternoon coffee breaks, or weekend mornings.
One of my favorite things about this loaf cake is how simple and easy it is to make. Use fresh blueberries or frozen ones, whichever you have on hand. The fresh lemon zest and juice bring a vibrant freshness that perfectly complements the sweetness of the blueberries. Every slice is soft and packed with sweetness, like a homemade bakery-style loaf.
Many gluten-free baked goods can be dry or crumbly, but this loaf stays incredibly moist thanks to a carefully balanced batter. The result is a fluffy texture that rivals any traditional loaf cake. Even those who don’t typically eat gluten-free will never guess this recipe is made without regular flour.
And this cake is plant-based and vegan! There’s no eggs and the dairy used can be plant-based dairy. This cake is the perfect sweet treat for those with dietary restrictions but still want dessert.
Finish the loaf cake with a drizzle of the lemon glaze to add a touch more sweetness. This cake is versatile enough to enjoy throughout the day. Serve it with your morning coffee, as an afternoon snack, or as a light dessert after dinner.
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.
