Okay, confession time: I left this in the oven just a little bit too long while I was getting ready to go out so I hastily made a lemon icing to drizzle over the top & the sugar didn’t dissolve! Hence the strange-looking white blobs on the top. But my colleagues on the school’s governing body, who this was made for, declared it delicious – so much so that I wasn’t able to get any photos of it sliced.
This is my own recipe, adapted from many others out on the internet to make it gluten & dairy free. It takes about an hour from start to finish. Don’t let the long ingredients list put you off, I don’t do difficult!
175g Pure Sunflower spread
100g golden caster sugar
5g powdered Stevia
Finely grated rind of 1 lemon
Juice of 1 lemon
½ tsp lemon essence
100g ground almonds
100g fine cornmeal/polenta
50g Doves Farm gluten free plain flour + extra for blueberries
½ tsp gluten free baking powder
Preheat the oven to Gas Mark 4, 180°C, 350°F. Line a 2lb loaf tin (9”x5”) with parchment or a loaf tin liner.
Cream the sunflower spread, sugar & Stevia until light & fluffy.
Beat in the eggs, lemon juice, rind & essence. Don’t worry if the mixture looks a little curdled at this stage, it sorts itself out in the next stage.
Fold in the almonds, cornmeal, flour & baking powder, making sure it’s all mixed together well.
Sprinkle a little extra flour over the blueberries – this helps to stop them sinking – and gently fold them into the mixture.
Carefully tip the mixture into the prepared loaf tin and level the surface.
Bake for about 50 minutes until a skewer through the centre comes out clean.
Leave to cool in the tin for 10 minutes before removing & placing on a wire rack to finish cooling.
A pdf version of this recipe is available here: Lemon_Blueberry_Loaf.