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Lemon Blueberry Loaf Cake

URL: https://sproutedkitchen.com/home/2016/3/16/bluebe

Ingredients

The cake

  • ¾ cup coconut oil, melted and slightly cooled
  • 1 cup natural cane sugar
  • 3 units eggs, room temperature
  • ½ tsp vanilla extract
  • 2 Tbsp lemon zest
  • ½ tsp sea salt
  • 1 cup plain goat yogurt (or regular)
  • ¼ cup lemon juice
  • 1 cup superfine brown rice flour
  • 1 cup oat flour
  • 2 Tbsp flaxmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup blueberries, fresh or frozen

The glaze

  • 2 tsp fresh lemon juice
  • 1 cup powdered sugar
  • to taste units lemon zest, for garnish

Instructions

  1. Preheat the oven to 350°F and grease a 9x4 loaf pan, lining it with parchment.
  2. In a mixing bowl, combine the melted coconut oil and sugar until well blended.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla, lemon zest, yogurt, and lemon juice.
  5. In another bowl, mix the brown rice flour, oat flour, flaxmeal, baking powder, and baking soda.
  6. Gently combine the dry ingredients with the wet ingredients, then fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and bake for 1 hour and 10-15 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool completely.
  9. For the glaze, whisk together lemon juice and powdered sugar, then glaze the cooled cake.

Nutrition Facts (estimated)

Servings
1 loaf (approximately 8 servings)
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
70mg

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