Tart but sweet, this lemon blueberry loaf cake uses both almond flour and gluten-free flour to make a moist crumb that will have you licking the plate clean. The batter will remind you of the yellow cake your grandmother used to make and trust me when I tell you that your grandmother approves of this recipe. Light and tasty, you'll love that it's both versatile and simple to make.
Heat oven to 375 degrees Farenheit/200 degrees Celsius.
Line a 9-inch loaf pan with parchment paper and set aside.
In a mixing bowl, add the softened butter, sugar, lemon zest and vanilla and, using a hand or stand mixer, beat on high for 3 to 4 minutes.
Lower the speed to medium, add the eggs in one at a time, mixing thoroughly before adding the next egg.
Scrape down the sides of the bowl as necessary and continue to add the remaining two eggs. The mixture may separate briefly, but know it will come back together when you add the dry ingredients.
In a separate bowl, place a sifter and add the dry ingredients into the sifter--the almond flour, gluten-free flour, baking powder and salt. Sift the ingredients into the bowl and stir well to combine.
With the mixer on low, add a third of the dry ingredients at a time, mixing a bit each time and then adding the next third and mixing some more and the final third. Mix just until no specks of the dry ingredients remain and everything is well blended.
Mix just until no specks of the dry ingredients remain and everything is well blended. The batter will be a beautiful golden yellow.
Fold in half of the blueberries and scoop the batter into the lined loaf pan.
Bake for 15 minutes and then sprinkle with the remaining blueberries.
Return to the oven for another 15-20 minutes, until the top turns slightly golden brown but is still uncooked.
Tent the loaf with aluminum foil and continue to cook for 25-30 minutes or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.
Remove from the oven and set aside to cool for 10 minutes. Then remove the cake from the pan and pace it on a wire rack to cool completely.
When the cake is cool, make the icing--add lemon juice and confectioner's sugar to a small bowl and whisk together until smooth, adding a bit more juice if needed. Using a spoon, drizzle the icing over the cake. Let icing set (about 30 minutes), slice and serve.
Place any leftovers in foil and leave at room temperature.