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gluten free blueberry lemon loaf cake with lemon glaze
Lauren Eliza Eats

Gluten-Free Blueberry Lemon Loaf Cake with Lemon Glaze

This Gluten-Free Blueberry Lemon Loaf Cake is light, naturally sweetened, and bursting with fresh blueberries and bright lemon flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

GF Lemon Blueberry Cake
  • 1 ¾ cups gluten-free all-purpose flour
  • ¾ cup date sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened non-dairy milk
  • 1 Tbsp apple cider vinegar
  • ⅓ cup canola oil
  • ⅓ cup lemon juice about 2 large lemons
  • 1 tsp vanilla extract
  • 1 cup bluberries fresh or frozen
Lemon Glaze
  • ½ cup powder sugar
  • 2-3 Tbsp lemon juice
  • Lemon zest

Method
 

  1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  2. 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.
  3. Fold cake batter just until combined then gently fold in blueberries.
  4. 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.
  5. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake loaf and serve.