Gluten Free Dairy Free Lemon Blueberry Loaf

This is one of my go-to snacks that's easy to make, low in sugar and tastes great!

Although the cooking time is an hour it doesn't take long to combine the ingredients ready to rest and cook. The blueberries add their own level of sweetness so you don't need to use a lot of sugar (but you can add more to suit your taste)

It also stays really moist which I find a lot of gluten free cake is very dry and crumbly!

I made a blueberry compote with the remaining blueberries to serve with the cake alongside some coconut yogurt and served with a fruity berry Get Up & Glow tea by @hotteamama

I tend to bake in the morning before I take my little one to pre-school. We are up at 6-6.30am everyday so in the mornings we do some simple baking (there's only two bowls and a spoon to wash up so hardly any extra mess!) and then she knows they'll be some cake waiting for her when she gets home.

p.s mine got a little browned on top as I forgot to add the foil for the last 10 minutes of cooking time!

Have a try and let me know what you think.

Prep Time 30 mins (10 minutes to combine ingredients, 20 mins to rest mixture)

Cook time 60 mins

Total Time 1h 30mins

Ingredients:

2 cups of self raising gluten-free flour

1/2 tsp salt

1/2 cup of coconut sugar

8 tablespoons of extra light olive oil or sunflower oil

1/2 cup of Alpro vanilla yogurt (or you could use natural yogurt with 1 tsp of vanilla extract)

3 large eggs

1 tbsp of lemon juice

2 full tsp of grated lemon zest

1 1/2 cups of freshly washed blueberries

Method:

In a large bowl mix together flour, salt

In another bowl mix all the wet ingredients together - sugar, oil, yogurt, eggs, lemon juice, lemon zest until well combined.

Pour the flour mixture into the wet mixture and stir until completely mixed together.

Add in the blueberries and stir

Let the batter sit at room temperature for 20 mins

Heat the oven to 180 degrees C and line a 10" loaf pan with parchment paper

After the 20 minute resting time scoop the batter into the tin, add a few extra blueberries on top

Bake for 45 minutes then cover loosely with tin foil and bake for a further 10-15 mins or until it's ready and your toothpick comes out clean when inserted in the middle of the loaf.

Let the bread cool for 30-40 minutes in the pan, then remove and leave to cool on a wire rack.