Oral Allergy Syndrome Friendly Lemon Blueberry Loaf with Glaze
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Learn more →Ingredients
10 servings
For the loaf
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 tsp lemon zest (from about 2 lemons)
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- ⅓ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 ¼ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
For the glaze
- ¾ cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
- 2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.
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