Gluten Free Blueberry Lemon Poppy Seed Loaf

Hi friends,

What do you do when life gives you lemons? Bake! I’m always a choco-holic but lately I’ve also been obsessed with baking with fruity-summery flavours like lemon and blueberries. Fresh blueberry season doesn’t last long but it’s SO good and paired with the zest and tang of the lemon, it’s the perfect pairing. I’m just trying to hold on to Summer a little bit longer.

In this recipe, I used a mixture of coconut flour and almond flour to keep the recipe gluten-free. I haven’t experimented with others flours and since coconut flour is SO dry and absorbs a lot of liquid, I wouldn’t suggest any substitutions as the proportions would likely need adjusting.

This blueberry lemon poppy seed loaf is perfect as is but the glaze definitely takes it to the next level to make it feel more like a treat but if you’re wanting a less sweet loaf, you can definitely omit it all together. I used a mix of lemon juice, zest, icing sugar and dairy-free butter. My go to dairy-free butter for icing is usually Earth Balance. I buy the red box, which is also soy-free.

I can’t wait for you to try my recipe! Please tag me on socials @balancingandie so I can see your lovely creations. It makes my day to see you enjoying yummy treats.

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