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.
Gluten Free Blueberry Lemon Poppy Seed Loaf
Servings: 10 slices
3/4 cup unsweetened almond milk (or any other dairy-free milk)
6 tbsp lemon juice
1 tbsp lemon rind
2 whole eggs, room temperature
1/4 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
1/2 cup coconut oil, melted
1 tsp vanilla extract
1.5 cups blanched almond flour
1/2 cup coconut flour
1/2 cup steel cut or rolled oats
2 tsp baking powder
1 tsp baking soda
1/8 tsp fine grain salt
2 tbsp lemon poppyseeds
1 cup fresh blueberries
1 heaping tbsp dairy-free butter, softened (I used Earth Balance)
3 tbsp icing sugar, sifted
1 tbsp lemon juice
2 tsp lemon zest
Preheat oven to 350F. Line loaf pan with parchment paper. Set aside
In a large bowl, mix wet ingredients until thoroughly incorporated.
Stir in dry ingredients and add in blueberries. Careful to not over mix to avoid the colour from releasing.
Transfer to loaf pan and bake for 40-60 minutes until inserted toothpick in centre comes out clean. The timing will depend on your oven. If the loaf begins to darken after 40 minutes, tent with foil and continue baking.
Allow loaf to cool in pan before transferring to cooling rack to cool completely.
While loaf is cooling, prepare glaze, if using. In a small bowl, mix butter with sifted icing sugar and whip until well incorporated.
Stir in lemon juice and zest. If too thick, add a bit of almond milk at a time.
Once loaf is completely cooled, drizzle glaze and refrigerate to set before cutting with sharp and enjoy!
For vegan butter - I use Earth Balance (red box)
Eggs should be room temperature or else the coconut oil will solidify.
Baking time varies on your oven. Mine is very quick so I had to tent my loaf to prevent excessive browning.
I wouldn't recommend substituting any flours as coconut flour is very dry and not a 1:1 substitution.