Gluten and Dairy Free Lemon Blueberry Loaf Cake

As I have mentioned Robby does not do well with gluten although he can handle small amounts of dairy. I made this recipe for him and we all loved it, you would never know this was gluten free and dairy free. This is usually done in a loaf pan but I made them in these cute little bundt pans to be a little more festive. Robby said this was hands down the best gluten-free dessert I have made so far. That says a lot if Robby loves this, you will too!

INGREDIENTS
1/2 cup olive oil, I used California olive ranch
1 cup granulated sugar
2 Tablespoons fresh lemon zest
2 eggs, room temperature
1/2 cup unsweetened vanilla almond milk
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 cups gluten-free flour blend, I used Bob’s 1 to 1
2 teaspoons double acting baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1 Tablespoon Gluten Free flour blend for blueberries

GLAZE
1/2 cup powdered sugar
3 teaspoons freshly squeezed lemon juice

DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each side by one inch or you can spray a mini bundt pan with non-stick baking spray and set aside.
Zest the lemons, set aside. Juice the lemons. You will need a half cup of juice.  Place the juice into a small saucepan and slowly bring to a boil. Reduce heat to a simmer until the juice is reduced by 1/4 yielding a 1/4 cup. Place the juice in a bowl and set aside to cool.
Cream together the olive oil, sugar and lemon zest in the bowl of a mixing stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add the almond milk and lemon juice. Mix until combined. Add the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off.
Place the frozen blueberries in a bowl with 1 Tablespoon of the gluten-free flour and toss to coat the blueberries. Spoon the berries into the flour and fold in gently into the batter.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 60 – 65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely.
Once the cake is completely cooled stir together the glaze ingredients and stir or whisk until smooth glaze forms. Pour the glaze over the top of the loaf and gently spread or drizzle to the edges of the loaf.
Allow loaf to sit for 15 minutes before slicing to allow the glaze to set up.

Enjoy!

I found this recipe at www.theglutenfreegathering.com