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Gluten Free Lemon Blueberry Cake

A stunning zesty loaf cake with bursts of blueberry goodness, finished with a blueberry glaze, that's of course 100% gluten free.
Prep Time5 mins
Cook Time35 mins
Course: Afternoon Tea
Cuisine: Australian
Keyword: gluten free lemon blueberry cake, gluten free loaf cake

Ingredients

  • 50 grams Salted Butter room temperature
  • 1/2 cup Caster Sugar
  • 2 lrg Eggs
  • 3 tbsp Lemon Juice approx. juice of one large lemon
  • 210 grams Gluten Free Plain Flour Bobs Red Mill 1:1 flour mix
  • 1 tsp GF Baking Powder
  • 1/2 tsp Bicarbonate Soda
  • 1/2 tsp Xanthan Gum
  • 1 large Lemon zested
  • 1 cup Tin Blueberries drained, juice kept aside

Zesty Glaze

  • 1/2 cup Icing Sugar
  • 1 tbsp Lemon Juice
  • 1 tbsp Blueberry juice from tin
  • Extra lemon zest to serve

Instructions

  • Preheat your oven to 180 degrees Celsius and line a 22cm x 10cm loaf tin with baking paper. Set aside.
  • In a large bowl place your room temperature butter, add the sugar and using hand held beaters cream together. They won't cream like you're used to, instead it will go very grainy and breadcrumb like. Cream together for 1 minute.
  • Add in the eggs, lemon juice and lemon zest and beat again until you have a light, well incorporated mix.
  • Place your bowl onto a set of scales, zero them and measure in 210grams of Bobs Red Mill 1:1 flour mix. This is approx 1 + 1/2 cups of flour. Add in the baking powder, bicarb soda and xanthan gum. Use a large spoon to bring together until all the flour is incorporated.
  • Strain out your tinned blueberries, ensuring your keep the juice for later. Add blueberries into your mixture and mix well. Some blueberries will mush here but it just adds to the flavour and beautiful purple hue. Once the blueberries are roughly distributed spoon mix into loaf pan and smooth out the top.
  • Place into your preheated oven for 35-40 minutes. You'll be able to tell it's done when the scent of lemon wafts through your kitchen and your loaf has turned a golden hue all over. An inserted skewer into the center will come out clean when it's ready.
  • Remove from the oven and allow to cool for 5 minutes in it's pan. I know it's tempting, it smells so good, but don't cut it yet! The cake will simply crumble apart at this point, you must let it rest, preferably for a good 1 hour before serving. Transfer loaf to a wire rack, cover with a clean tea towel and allow to fully cool.

Zesty Glaze

  • Just before you want to serve your gorgeous cake you'll want to prepare your zesty blueberry glaze.
  • Sift your icing sugar into a small bowl (trust me it makes a difference if its not sifted), add in the lemon juice and blueberry juice and keep mixing until all the icing sugar is "dissolved" into the glaze. It will become a vibrant purple, zesty, smooth glaze.
  • Arrange your loaf on a serving platter and graciously drizzle over the top. If it's a tiny bit thick and not running nicely add just a tiny drop more of lemon juice. Too much and it will be too thin to drizzle well and just run off the cake.
  • Cut your loaf cake into thick slices, serving with whipped cream, vanilla ice cream or even a slather of salty butter. Leftovers... who am I kidding there aren't any.....

Notes

  • You can certainly use fresh or frozen blueberries here, but note that it will change the texture slightly. You also wont have any blueberry juice to make your glaze with. Instead use an additional 1 Tbsp of Lemon Juice and make an extra zesty white glaze for the top.