I’ve had a craving these last few days for sweet blueberries, bursting in a moist, delicious muffin or cake. But since I’m gluten free, baked goods are a challenge. The pre-packaged blueberry muffins just don’t cut it for me. They are never as moist as I’d like them to be, and frankly, I always detect an artificial aftertaste that leaves much to be desired. By now, you guys know that I’m not shy when it comes to cooking and baking, and good ol’ fashion experimentation / recipe testing doesn’t scare me in the least. So my mission began to bake the most delicious blueberry loaf that didn’t actually taste and feel like it’s made with alternative, gluten free flours. After doing a little research, assessing what I already had on hand, and buying a container of the most succulent organic blueberries I could find, I was off! Homemade gluten free doesn’t have to be intimidating; with a little bit of knowledge, a lot of experimentation and the right ingredients, you can make homemade gluten free baked goods that you and your family will love, in no time!
Gluten Free Blueberry-Lemon Loaf
- 1 cup gluten free oat flour (Bob's Red Mill makes a good one)
- 1/2 cup sweet rice flour (also Bob's Red Mill)
- 1 tsp. baking powder (I use a fancy one from Italy called Paneangeli which can be found on Amazon (see my note at end of post), but plain baking powder is fine too)
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup sugar
- 2 large eggs
- 3 Tbsp. sunflower oil
- 1/2 cup full fat buttermilk
- Zest of one lemon
- 1 tsp. pure vanilla extract
- 6 ounces organic blueberries, rinsed and patted dry
- About 1 heaping tablespoon Wild Blueberry Preserves to swirl on top (optional, but I used Bonne Maman brand)
- Step 1 Preheat oven to 350 degrees
- Step 2 Spray a glass loaf pan with non-stick spray (I use Pam with butter
- Step 3 be careful not to use the Pam for baking that contains flour if you’re celiac)
- Step 4 In a large bowl, combine all of the dry ingredients and whisk together.
- Step 5 In a separate bowl, start by whisking the two eggs. Then add the oil and buttermilk and whisk gently.
- Step 6 Finally, whisk in the lemon zest and vanilla.
- Step 7 Slowly add the wet mixture to the dry. Using a wooden spoon, gently fold the ingredients into each other. The batter will be thick, this is normal. It may take a little longer to get everything well incorporated, but it’s worth it!
- Step 8 Once the batter has come together, very gently fold in he blueberries. You don’t want to beak them!
- Step 9 Allow the batter to rest in the bowl for 5-10 minutes (I use this resting time to clean up!) This is important for gluten free baking, as the batter/dough needs time to settle.
- Step 10 Spoon the batter into the loaf pan. With a spoon or butter knife, swirl a dollop of the blueberry jam, is using, into the batter. It doesn’t have to be perfect, it’s more for aesthetics.
- Step 11 Bake for about 45 minutes or until a toothpick comes out clean and the sides of the loaf begin to pull away from the pan and are golden brown.
A few things to note:
The baking powder from Italy is absolutely lovely. It has a vanilla aroma, so it’s only for use in sweet baked goods. My sister-in-law (her son also suffers from Celiac disease and she has become my baking co-hort!) found this product via a video she watched on YouTube to make a gluten free version of the Italian Easter bread called Colomba.
It really does help keep the baked goods moist. It comes in a pack of 10 and each envelope has a decent amount in it, so it should last a while and is worth the effort of ordering online. Here’s the link to order!
Unlike many gluten free baked goods, this loaf stays incredibly moist. Usually, I store my baked goods in a plastic container at room temperature to retain moisture, but this loaf can be kept on a dish or cake stand and covered with foil. I would stay away from covering with plastic wrap, as plastic wrap can add moisture, which will result in a loaf that is more wet than moist. And nobody wants to eat that!