Cakes & cheesecakes · Requires cooking· Gluten-free

Blueberry Lemon Loaf Cake

Name: Blueberry Lemon Loaf Cake
Prep time: 25 min
Cook time: 55 min
Yield: 8 servings
Ingredients: 170 g Gluten-free 1:1 baking flour blend (with xanthan gum); 35 g Almond flour; 96 g Allulose; 100 g Whole egg, without shell; 240 g Plain nonfat Greek yogurt; 30 g Canola oil; 180 g Blueberries; 8 g Double-acting baking powder; 24 g Lemon juice; 4 g Lemon zest; 4 g Vanilla extract; 1 g Iodized salt

A tender lemon loaf with juicy blueberry pockets and a thin yogurt-lemon glaze.

HANDS-ON25 minutes

COOK55 minutes

REST / SET30 min batter rest · 1 h cool

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)170g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour35g finely ground almonds
Grams of Almond flourg
Allulose96g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt240g plain nonfat Greek yogurt, divided
Grams of Plain nonfat Greek yogurtg
Canola oil30g canola oil
Grams of Canola oilg
Blueberries180g fresh blueberries
Grams of Blueberriesg
Double-acting baking powder8g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Lemon juice24g fresh lemon juice, divided
Grams of Lemon juiceg
Lemon zest4g finely grated lemon zest
Grams of Lemon zestg
Vanilla extract4g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a 21 x 11 cm / 8½ x 4½ inch loaf tin. Mix the flour, almond flour, baking powder and salt.
02
Whisk the egg with 180 g of the yogurt, 86.4 g of the allulose, the oil, lemon zest, vanilla and 16 g of the lemon juice.
03
Stir in the dry ingredients until the batter is smooth with no dry pockets. Cover and rest for 30 minutes so the gluten-free flour hydrates, then fold in the blueberries carefully. Scrape into the tin and level the surface.
04
Bake for 45–60 minutes until the center springs back and a skewer tested away from a blueberry has no wet batter. Tent loosely with foil when the top reaches a light golden color.
05
Cool in the tin for 20 minutes, then lift onto a rack and cool completely. Stir the remaining yogurt, allulose and lemon juice into a smooth, softly spoonable glaze.
06
Spread a thin line of glaze over the cold loaf and divide into the selected number of equal slices. Keep glazed cake refrigerated.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

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This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Blueberry Lemon Loaf Cake

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A note from our kitchen

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