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Gluten and Dairy Free Lemon Blueberry Loaf Cake

A simple and easy recipe for the best summer cake; lemon blueberry loaf that is perfect to share with friends and family.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert, Snack
Servings 8


  • 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.
Keyword dairy free cake, gluten and dairy free recipes, gluten free cake, lemon cake