Get this yummy in your tummy, ASAP.

This mug by Kate Spade succinctly expresses how I feel about this gluten-free glazed lemon blueberry loaf. 😋

My sentiments exactly! (Mug by Kate Spade)

But really, you could have it for tea, breakfast, brunch, lunch, dinner, snack time, and it totally works for dessert, too! (So basically all teh meals.)

The sweet blueberries beautifully balance with the tartness of the lemon, and the powdered sugar glaze is juuust enough. It’s an irresistible, ideal partnership of sharp and sweet.

Oh, and the texture?! A lot of gluten-free cakes and loaves have a dense, tough crumb, but this one’s light and fluffy.

What’s the secret?

It’s the sour cream! It makes each bite so silky that it yearns to melt in your mouth.

This cake is divine, but I have to warn you… There is a strong chance you’ll be bombarded with requests to bake it again and again and again. And again. I know this because when I first served it to El Hub and Connor Claire, they took a few bites and, with cake still stuffed in their cherub cheeks, asked me to make it again!

Gluten-Free Glazed Blueberry Loaf

Topped with a powdered sugar glaze, this loaf’s plump blueberries and tangy lemon notes create a perfect balance of sharp and sweet. It’s especially lovely as an afternoon treat with tea, but it works extremely well for breakfast too (I can attest to this!). If you don’t have any gluten-free 1-to-1 flour around, no worries. It’s just as delicious with full-gluten all-purpose flour.

  • Prep time: 25 minutes
  • Bake time: 50-65 minutes
  • Total-ish time: 2 hours (including cooling time and glaze prep)
  • Yield: 1 loaf (makes 8-10 nice slices)


  • 1-1/2 cups (213 g) gluten-free 1-to-1 flour (I like King Arthur Gluten Free Measure for Measure, or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (71 grams) butter, softened to room temperature
  • 1 cup (225 g) sugar
  • 2 large eggs at room temperature (out of the fridge is fine, but they’ll take longer to incorporate)
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (115 grams) sour cream
  • 1 cup (142 grams) blueberries


  • 1 cup confectioners’ sugar (115 g)
  • 1 tablespoon evaporated milk (you may not need all of it, and you can substitute with whole milk)


  1. Preheat your oven to 350F. Grease a 9 X 5-inch loaf pan, and then line it with parchment paper.
  2. Prep your dry ingredients by whisking the flour, baking powder, baking soda and salt in a large bowl. Set aside.
  3. Prep your wet ingredients by creaming the butter and sugar on medium speed for 4-5 minutes with either a handheld mixer or a stand mixer with a paddle. When it’s pale in color and you can easily push a spatula into the mix with little resistance, you can move on to the next step.
  4. Add the first egg to the mixing bowl with the wet ingredients, and mix at medium speed until well combined. Repeat with the second egg and mix. Add the vanilla, lemon zest and lemon juice, and mix until incorporated.
  5. Grab your bowl of dry ingredients, and use a spoon or a scoop to lightly score three lines into the flour to separate the mixture into thirds. Add one third of your dry ingredients into your mixing bowl, and mix on low speed until it’s barely just incorporated (you don’t want to over-mix). Add half of the sour cream, and mix again, also on low speed. Add another third of your dry ingredients and mix. Scoop in the other half of the sour cream and mix. Add the last third of the dry ingredients and mix.
  6. Fold in the blueberries with a spatula.
  7. Pour your batter into your loaf pan, and then spread it evenly with a spatula.
  8. Bake for 20 minutes, and then flip the loaf pan so the side that was facing the back of the oven now faces the front. Bake for an additional 30-45 minutes, or until a toothpick inserted into the center comes out clean. If you find that the top is getting too brown, loosely cover the top with aluminum foil.
  9. Cool the loaf inside the pan for about 20 minutes, and set it on a wire rack to cool completely.
  10. While the loaf is cooling, prepare the glaze by combining the confectioners sugar, and half of evaporated milk with a wire whisk. If the glaze still isn’t thin enough to pour, then add the other half of the milk. At that point, if it’s still too thick, add a little bit of milk at a time, until it’s thin enough to drizzle atop the loaf. Set aside.
  11. Set a baking sheet or a plate underneath the wire rack. While the cake is still warm, pour the glaze over the top. Let it set for 10 to 15 minutes.
  12. You can store the yummy loaf in an airtight container at room temperature for up to three days. If you have any extras after the third day (which I highly doubt will happen), stick the rest in the fridge.
  13. Enjoy! 🤗

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