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Here is what you need for your gluten-free lemon blueberry loaf: - 1 ½ cups gluten-free all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup coconut sugar (or granulated sugar) - ⅓ cup unsweetened applesauce - 2 large eggs - ⅓ cup melted coconut oil (or vegetable oil) - 1 teaspoon pure vanilla extract - Zest of 1 lemon - ⅓ cup fresh lemon juice - 1 cup fresh blueberries (frozen option) These ingredients mix to create a moist and zesty loaf. The gluten-free flour gives it a light texture. Coconut sugar adds a hint of caramel flavor. Applesauce keeps the loaf moist and reduces added fat. Lemon juice and zest bring a bright, fresh taste. Blueberries add bursts of sweetness and color. Use fresh blueberries for the best texture, but frozen works too. Just skip thawing them to prevent extra moisture. Gather these ingredients, and you’re ready to start baking! Each item plays a key role in making this loaf delightful and gluten-free. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This ensures your loaf bakes evenly. Next, take a 9x5 inch loaf pan. You can grease it or line it with parchment paper. This makes it easy to remove the loaf later. In a large bowl, whisk together the wet ingredients. Add ½ cup of coconut sugar and ⅓ cup of unsweetened applesauce. Then, crack in 2 large eggs. Pour in ⅓ cup of melted coconut oil and 1 teaspoon of pure vanilla extract. Next, add the zest of 1 lemon and ⅓ cup of fresh lemon juice. Mix well until it's smooth and combined. In a medium bowl, combine the dry ingredients. Measure out 1 ½ cups of gluten-free all-purpose flour. Then, add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Stir these together to mix well. Set this bowl aside for now. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful! Overmixing can make the loaf dense. Once combined, fold in 1 cup of fresh blueberries. Make sure they are evenly spread throughout the batter. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Place it in the oven and bake for 50-60 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean when ready. After baking, take the loaf out of the oven. Let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely. This helps the texture stay light and fluffy. To make your loaf soft and moist, do not overmix the batter. Stir just until the dry and wet ingredients blend. This keeps the loaf light and fluffy. If you want a richer taste, use melted butter instead of coconut oil. The butter adds flavor and gives a tender crumb. If you lack coconut sugar, granulated sugar works fine. You can swap the applesauce with Greek yogurt for added creaminess. If you prefer a nutty taste, try almond flour instead of gluten-free flour. For a dairy-free option, use almond milk in place of regular milk. These swaps keep the loaf tasty and enjoyable. One big mistake is not measuring ingredients correctly. Use a kitchen scale or measuring cups for accuracy. Another common error is skipping the lemon zest. It adds a bright flavor that complements the blueberries. Lastly, remember to let the loaf cool before slicing. Cutting too soon can lead to a crumbly mess. Pro Tips Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If using frozen, do not thaw to prevent excess moisture in the batter. Room Temperature Ingredients: Ensure your eggs and applesauce are at room temperature for optimal mixing and a fluffy texture. Check for Doneness: Use a toothpick to test the center of the loaf. It should come out clean or with a few moist crumbs but no wet batter. Cool Properly: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to prevent sogginess on the bottom. {{image_2}} You can add nuts or seeds to your loaf. Walnuts or pecans work great. Use about ½ cup of chopped nuts. They add crunch and flavor. You can also try sunflower seeds or pumpkin seeds. This makes the loaf more filling and adds healthy fats. Mixing in other fruits can change the taste. Try raspberries or strawberries for a new flavor. You can also use apples or peaches. Just keep the amount around 1 cup. Make sure the fruits are fresh or frozen. If you want a sweeter loaf, add more sugar. You can increase the coconut sugar by ¼ cup. For a less sweet loaf, cut the sugar down by ¼ cup. You can also swap sugar for honey or maple syrup. Just reduce the liquid in the recipe a bit. To keep your lemon blueberry loaf fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, consider refrigeration. Just remember that refrigeration may change the texture a bit. Always let it come to room temperature before serving for the best taste. Freezing is a great way to save your loaf for later. First, let it cool completely. Then, slice it if you want easy portions. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to squeeze out as much air as possible. You can freeze the loaf for up to three months. When you’re ready to enjoy it, just take out a slice and let it thaw in the fridge. Reheating is simple and quick. If you want to use a microwave, place a slice on a plate and cover it with a damp paper towel. Heat for about 15 to 20 seconds. For the oven, preheat it to 350°F (175°C). Place the loaf or slices on a baking sheet. Heat for about 10 minutes. This method keeps the loaf moist and enhances the flavor. Enjoy your warm slice with a cup of tea or coffee! Yes, you can use frozen blueberries. Just add them directly to the batter. Do not thaw them. This keeps the loaf moist and adds a burst of flavor. You can check if the loaf is done by inserting a toothpick into the center. If it comes out clean, the loaf is ready. It usually takes about 50-60 minutes to bake. This recipe is not vegan due to the use of eggs. However, you can replace the eggs with flax eggs or applesauce for a vegan option. This loaf is rich in fiber from the blueberries and gluten-free flour. It also has healthy fats from coconut oil. Plus, it provides vitamins from lemon juice and zest. Yes, you can make this recipe without eggs. Use 1/4 cup of unsweetened applesauce or 1 flax egg for each egg. This helps bind the ingredients together and keeps it moist. This blog covered a tasty gluten-free blueberry loaf. You learned about essential ingredients, easy steps for baking, and tips for great results. I shared ideas for variations and best storage practices to keep it fresh. This recipe is fun and flexible for everyone. Whether you're a novice or an expert, you can enjoy this delicious treat. Try it out and make it your own!

Zesty Lemon Blueberry Delight

A deliciously moist loaf infused with zesty lemon and bursting with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1.5 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup coconut sugar (or granulated sugar)
  • 0.33 cup unsweetened applesauce
  • 2 large eggs
  • 0.33 cup coconut oil, melted (or vegetable oil)
  • 1 teaspoon pure vanilla extract
  • 1 zest lemon
  • 0.33 cup fresh lemon juice
  • 1 cup fresh blueberries (you can use frozen, but do not thaw)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper for easy removal.
  • In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, whisk together the coconut sugar, applesauce, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—be careful not to overmix.
  • Fold in the fresh blueberries, ensuring they're evenly distributed.
  • Pour the batter into the prepared loaf pan. Use a spatula to smooth the top.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the loaf and serve on a decorative platter, optionally garnished with lemon slices and a sprinkle of powdered sugar for a beautiful finish. Enjoy with a dollop of whipped coconut cream or yogurt on the side!
Keyword blueberry, dessert, gluten-free, lemon, loaf