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Tuesday, March 1, 2016



I doubled this recipe and made two loaves! You cannot believe how lovely and moist this loaf is, and chock-full of juicy blueberries!  I used frozen blueberries, so this loaf can be made any time of year!  It freezes well too, if you want to double up on this recipe.

21/cups Gluten-Free Bake Mix 2 (625 mL) 
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/tsp salt (0.5 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup almond, OR coconut milk (125 mL)
1/cup plain yogurt (125 mL)
  (4 oz; 125 g)
2 tbsp butter, softened (30 mL)
1 tbsp lemon juice (15 mL)
1 tbsp lemon zest (15 mL)
11/2  tsp unflavored gelatin (7 mL)
1 cup frozen blueberries* (250 mL)
1 tbsp Gluten-Free Bake Mix, page___ (15 mL)
Lemon Glaze:
3 tbsp lemon juice (45 mL)
Liquid sweetener to equal 3 tbsp sugar (45 mL)
1 tbsp water (15 mL)
1/tsp cornstarch (2 mL)

Preheat the oven to 350°F (180°C). 

In medium bowl, combine 21/cups (625 mL) Gluten-Free Bake Mix, baking powder, baking soda and salt; stir to mix well. 

In food processor or mixer, process eggs, liquid sweetener, almond, OR coconut milk, yogurt, butter, lemon juice, lemon zest and gelatin.  Add dry ingredients; process.  In small bowl, combine blueberries and 1 tbsp (15 mL) Gluten-Free Bake Mix.  Stir into batter and turn out into greased 8 x 4-inch loaf pan.  Bake 55 minutes to 1 hour or until dinner knife or cake tester inserted in loaf comes out clean, and loaf is golden.

Lemon Glaze:  In small bowl, combine lemon juice, liquid sweetener, water and cornstarch.  Bring to the boil.  Allow to cool completely and using a pastry brush, brush cooled glaze over the cooled loaf. 

Helpful Hint:  The cooled loaf should be refrigerated either right away or within a day.  I actually prefer this particular loaf chilled.  *I am sure fresh blueberries would work nicely as well, in which case you would not need the extra tablespoon of bake mix.

Yield:  18 servings
1 serving
104.2 calories
3.8 g protein
7.0 g fat
0.3 g fiber
5.3 g net carbs 

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