Lemon Blueberry Loaf Cake (Gluten Free)
by AMO · published July 2026 · last edited July 12, 2026
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From The Loopy Whisk recipe. Wonderfully moist and buttery! Packed with lemon zest and blueberries. Finished with a blueberry glaze.
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How to place the butter on top. -
What the butter does to the top. -
Cooling before glaze drizzle. Chris will steal a slice during this phase.
Ingredients
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For the loaf cake
- 150 g plain gluten free flour blend, plus 1 TBSP for tossing blueberries
- 50 g almond flour
- 150 g superfine sugar
- ½ tsp xanthan gum, Omit if flour blend already has it
- 2¼ tsp baking powder
- ¼ tsp salt
- 2 whole zest of lemons
- 140 g unsalted butter, softened
- 3 whole large eggs
- 60 g full-fat yogurt
- 1 TBSP vanilla bean paste
- 4½ TBSP lemon juice
- 200 g blueberries, fresh or frozen
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For the drizzle
- 30 g blueberries
- 1½ TBSP lemon juice
- 60 g powdered sugar
Instructions
Adjust oven rack to middle position, preheat to 350ºF, and line a 2lb loaf tin with greaseproof baking paper. (Dimensions of tin: 8.5 inch x 4.5 inch x 3 inch)
Zest lemons into bowl with sugar. Mash zest and sugar with fingers until it makes lemon sugar.
In large bowl, sift together gluten free flour blend, almond flour, xanthan gum, baking powder, and salt. Add lemon zest sugar and mix evenly.
Add softened butter. Work butter into dry ingredients with mixer until texture resembles coarse breadcrumbs or wet sand.
In separate bowl, mix eggs, yogurt, vanilla, and lemon juice. Add wet ingredients to the dry+butter mix in 2-3 batches, mixing well after each addition. You want a smooth batter with no flour clumps.
Toss about 2/3 of the blueberries first in about a teaspoon of water and then 1 TBSP of flour, making sure they are evenly coated. Set remaining blueberries aside.
Transfer a few TBSPs of the blueberry-free batter into loaf tin. Spread out to make a ½ inch layer on the bottom.
Add flour-coated blueberries to remaining batter and fold in evenly. Transfer batter to the loaf tin and smooth out top. Sprinkle with remaining flour-free blueberries.
Place narrow slivers of butter down center of top of batter. This will make the loaf crack nicely down the middle, as long as you don't cover the tin in the first 30 minutes of cooking.
Bake at 350ºF for about an hour or until risen, golden brown on top, and toothpick test comes up clean.
Tip: If the cake browns too quickly, cover it with aluminum foil and continue baking until done.Allow to cool completely in loaf tin. Once at room temp, remove to wire rack or serving platter.
For blueberry glaze:
In small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and release their juices.
Strain the juices and discard the skins and seeds.
Allow juices to cool, then whisk them with powdered sugar until you get the right consistency -- I should be thick enough to coat back of spoon, but runny enough to spread out slightly.
Tip: You can add more lemon juice to make it runnier or powdered sugar to make it thicker.Drizzle glaze over cooled cake that Chris has probably already stolen a slice of and allow to set slightly before serving (but not to Chris-he already had his).
Storage:
The lemon blueberry loaf cake keeps well in a closed container in a cool, dry place for 3-4 days.