Lemon Blueberry Loaf is a tasty blend of citrus and seasonal fruit.  This gluten free bread will delight your taste buds with its refreshing flavours.

I love blueberries but no one else in my family feels the same way.  They will eat blueberries if I blend them with another flavour.

I also love lemon so I decided that would be the blend today.

I made this Lemon Blueberry Loaf in a large loaf pan but it could also be made in a size smaller.  I need to buy myself some smaller ones!

This delightful loaf yields 12 servings when baked in a large loaf pan.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first  thing that I did to make Lemon Blueberry Loaf was to dump some granulated sugar, shortening and two large eggs into a large mixing bowl.

Then I used an electric hand mixer to beat them together until they were light and fluffy.

Once the ingredients were combined I added in some apple sauce, lemon juice, lemon zest and vanilla extract.

Next I used the electric hand mixer again and beat just until the ingredients were combined.

Then I measured in Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, baking powder and salt.

I used a large wooden spoon to stir the dry ingredients into the wet in the large mixing bowl.

The last ingredient I added was the fresh blueberries.  I carefully folded them into the batter.

Once the blueberries were incorporated into the batter I sprayed a large loaf pan with cooking spray.  

A medium loaf pan would work well too and give you a slightly higher loaf.

After spraying the pan I scraped the batter into it and spread the batter out evenly in the pan.

Then I put the loaf pan into a preheated 350F oven for one hour or until a toothpick inserted in the center came out clean.

After taking the Lemon Blueberry Loaf out of the oven I let it cool in the pan for about 10 minutes.

After 10 minutes I inverted it out of the loaf pan and let it finish cooling on a cooling rack.

Once cooled I sliced the loaf to get it ready to serve.

Lemon Blueberry Loaf is an appealing addition to any table.  This moist, flavourful loaf not only looks appetizing but tastes great too!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Loaf or Bread Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Lemon Blueberry Loaf:

• 3/4 cup granulated sugar
• 1/2 cup shortening
• 2 eggs, large
• 2/3 cups apple sauce
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• 2 tsp vanilla extract
• 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries

How to Make Lemon Blueberry Loaf:

1. Preheat the oven to 350F and spray a large or medium size loaf pan with cooking spray.
2. Dump the granulated sugar, shortening and the eggs into a large mixing bowl. Blend until well combined with an electric hand mixer.
3. Dump in the apple sauce, lemon juice, lemon zest and vanilla extract. Use the electric hand mixer again to combine.
4. Measure in the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, baking powder and salt. Use a large wooden spoon or spatula to stir them together.
5. Fold in the blueberries.
6. Scrape batter into the prepared loaf pan.
7. Place loaf pan in the preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
8. Remove from oven and allow to cool in pan for about 10 minutes.
9. After 10 minutes invert onto cooling rack to finish cooling.
10. Slice loaf when cooled.
11. Serve and enjoy!