When I was not drowning in schoolwork or binge-watching my tv show on Netflix, I have spent the remainder of my time baking while in quarantine. To limit my time at the grocery store my goal was to find recipes that used staple ingredients I would already have on hand, with the exception of a few additional ingredients of course.
One afternoon I spent a considerable amount of time on Pinterest (mind you I told myself a few years back that I would never use it) searching for the perfect recipe. At this point, I had already made banana bread three times, 3 ingredient peanut butter cookies, and a failed attempt at dinner rolls was now in the books. I knew I wanted to try something new but what that ‘new’ thing was, I did not know.
I got to thinking…something with blueberries and lemon! I then spent more time searching for a recipe that included both blueberries and lemon. Eventually, I put it to rest and continued watching my show. The next day my friend had DM’d me something on Instagram, can you take a guess as to what it may have been?
A RECIPE WITH BOTH LEMONS AND BLUEBERRIES, WAS IT FATE?
Honestly, I am convinced it was because she and I had not talked about my latest baking plans.
Now that I had a new recipe on my hands, it was time to get baking! I could not give away the recipe too soon, so I hope at this point you are here to stay! 🙂
Gluten-Free Blueberry Lemon Loaf
- 2 cups of flour
- 2 TSP. of baking powder
- 1/2 TSP. of salt
- 1/2 cup of olive oil
- 2 TBS. of lemon zest (I used a potato peeler and it took me about 30 minutes to zest the damn lemons because I was trying to avoid that white pith…10/10 would NOT recommend)
- 2 eggs
- 1/2 cup of lemon juice
- 1/2 cup of almond milk
- 1 cup of blueberries
Glaze
- 1 cup of powdered sugar
- 2 TBS. of almond milk
- 1/2 TSP. of lemon juice
Bake @ 325°F for 50 minutes
The recipe was pretty easy to follow! I mixed all of the wet ingredients together and then added the dry, threw it in the oven, and violà !
Honestly, I was pretty impressed with the final product. I was nervous it would be too dry but it was far from that. I do not think the recipe for the loaf itself needed any modifications, but I did end up changing the glaze. I added vanilla extract and more lemon juice, which I think was a great addition!
Have you made a similar recipe? If so how was your experience? If not, give this one a try and comment below how it went!
