Sweet and citrusy, this Blueberry Lemon Loaf is the perfect summer time snack! Topped with a blueberry lemon glaze, this loaf cake is gluten free, egg free, nut free and easily dairy free (vegan).
Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5 inch pan with parchment paper and lightly grease.
In a small bowl using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer or using a hand held mixer, cream the butter or vegan baking stick and the sugar until smooth and fluffy. About 2 minutes. Beat in the lemon juice and the cornstarch water mixture until everything is combined.
In a medium bowl, whisk together the gluten free flour, baking powder and salt.
Add the gluten free flour mixture and milk of choice into the cornstarch butter mixture alternating but starting and ending with the flour mixture. Beat until everything is just combined.
Fold in the blueberries and lemon zest using a spatula and gently mix till just combined.
Using the spatula, pour batter into the 9 x 5 loaf pan and bake for 70 minutes until the top is golden.
Make the blueberry liquid: In a saucepan set over medium heat, combine the ⅓ cup frozen blueberries, 1 tablespoon lemon juice and two tablespoons of water. Cook for 10 min until the blueberries are nice and broken apart and jammy.
After the blueberries are nice and liquid, strain them with a mesh sieve or mesh colander and collect the liquid in a bowl. It should give you about a teaspoon or so of blueberry liquid and that’s all we need for the glaze.
Make the glaze: In a medium bowl, whisk all the glaze ingredients together, including the 1 teaspoon of blueberry juice.
The glaze should be a beautiful pinkish color. If it appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If the glaze appears too thick, add more water, ¼ teaspoon at a time.
Once the loaf is done baking, take out of the oven and let cool in the pan for at least 10 minutes.
After 10 minutes, remove from the pan and let cool on the cooling rack completely.
Once completely cool, pour the glaze over the loaf and let it solidify for about 15 minutes. Serve and enjoy!