Hi and welcome back.
I hope you are all okay and doing well this week. I can’t believe we are already in July of 2020. This year has been going so fast and I feel like I can barely keep track of it; anyone else feel the same?
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June 2020 was such a hectic month for me. Mainly because I went back to work after 2 months of furlough and I moved house! If you have been following my blogs for a while, you will know just how long it has taken for us to move home. You can find my life update here if you want to know what has caused so many delays considering we started the process of moving back in January 2019.
It has been a whirlwind of a month unpacking and de-cluttering alongside my full time job. Stay tuned for a blog post coming next month where I am sharing my new kitchen and how I cook alongside my husband (who is not a coeliac). Let me know what you want me to talk about in the comments below.
Now I am in my own home and feeling a little more settled, I am feeling the Summer vibes again. We are not going away this summer, owing to Covid-19 and our big move) so I am really making the most of the hot weather by using our garden and baking summery treats in my new kitchen.
To make this simple Lemon Blueberry Loaf Cake, simply cream together butter and sugar as always. Add the eggs and mix to combine. Add the zest and juice of one large lemon and the flour mixture, stirring to combine. Finally add the blueberries and bake. To make sure the blueberries are scattered through the loaf, there is a simple trick.
Toss the blueberries in the sifted flour mixture before adding to cake batter to ensure the blueberries don’t sink to the bottom.
Today, I am sharing my Lemon Blueberry Loaf that is gluten and dairy free and perfect to enjoy this Summer. I am looking forward to hopefully see an easing in the restrictions in the UK so I can enjoy this cake with friends and family. A slice of cake in the garden with friends; that is what summer means to me.
I hope you enjoy this recipe. Please let me know if you re-create it by tagging me on Instagram using #livingcoeliac. Speak to you soon. Chrissi -x-
Lemon Blueberry Loaf Cake Recipe
Gluten and Dairy Free Lemon Blueberry Loaf Cake
- Loaf tin (small)
- 200 g gluten free self raising flour
- 200 g fresh blueberries
- 130 g butter dairy free
- 120 g caster sugar
- 2 medium eggs
- 1 large lemon
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp xanthum gum
- Pre-heat the oven to 180°C.
- Cream together the butter and sugar.
- Sift together the dry ingredients.
- Whisk the eggs and add to the butter mixture, stirring to combine.
- Add the zest and juice of the lemon and mix to combine.
- Toss the blueberries in the flour mixture and put to one side.
- Slowly add the flour mixture, stirring to combine.
- Add the floured blueberries and mix.
- Spoon into loaf tin and bake for 25 minutes or until golden brown.
- Leave to cool before serving.
There it is; my easy Gluten and Dairy Free Lemon Blueberry Loaf Cake recipe. It is is easy to make and yet will wow and surprise any guests or friends you share this with.
I love my loaf warmed slightly and served with ice cream but why not use the juice of half a small lemon and add to 100g dairy free butter and 200g icing sugar to make a lemon flavoured buttercream to decorate?
I hope you enjoyed this recipe. Please let me know what other recipes you would like to see.
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