Allergy-free Yummy Lemon Blueberry Loaf

May 22, 2021Smile Cafe

Prep time: 10 minutes

Cook time: 1 hour

Serves: 8 slices

Who doesn’t love the classic flavor combo of lemon and blueberry? This Allergy-free Yummy Lemon Blueberry Loaf is bright, fresh, sweet and pretty much happiness in a loaf pan. This multiple food allergy recipe is dairy-free, egg-free, (Canadian) nut-free and vegan and will win over anyone who tastes it.

This Allergy-free Yummy Lemon Blueberry Loaf is a great addition to a school lunch box, packs well for day trips and will delight non-allergy and allergic friends and family alike.

This yummy Lemon blueberry loaf is naturally free from the top 7 priority allergens. With no; dairy, eggs, peanuts, tree nuts (not including coconuts), soy, sesame and seafood. We hope you enjoy this yummy loaf as much as we do!

Print Recipe

Yummy Lemon Blueberry Loaf

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Total time: 1 hour
  • Serves: 8 slices

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1/2 cup olive oil
  • 1/2 cup plant based yogurt
  • 1 cup allergy-free milk, depending on your allergies you could use Oat or rice milk
  • 1/4 cup lemon juice
  • 10 drops lemon oil, This ingredient is optional, replace with the zest of one washed lemon if you skip the lemon oil. If you do use Lemon oil ensure it's food grade quality and is pure lemon oil, not mixed with other oils.
  • 1 cup blueberries

Lemon glaze

  • 1/3 cup confectioners sugar
  • 1 teaspoon lemon juice

Method

  • 1)

    Preheat your oven to 350F.

  • 2)

    Mix together the flour, baking soda, baking powder, salt, sugar and cornmeal in a large mixing bowl.

  • 3)

    Melt the coconut oil on the stove, and add the milk, lemon juice to the pot once melted and stir as well as you can to combine. If the coconut oil solidifies when you add the cold milk warm it only enough to melt it again. Set aside so the mixture cools as much as possible without it solidifying again.

  • 4)

    Prepare you loaf pan by greasing the sides and cutting and placing a piece of parchment to line the bottom of the pan and extend up the ends (this will help you to pull the loaf out when it’s baked).

  • 5)

    Combine the wet and dry ingredients in the mixing bowl and fold together until just combined. Add in the blueberries and fold them in as well holding back around 10 berries. Place the remaining berries on the very top of the loaf.

  • 6)

    Pop into the preheated oven and bake for about one hour. Check that the loaf is cooked all the way through by skewering it at the thickest spot and checking the skewer comes out clean, if not pop it in for another 5 minute increments until it does.

  • 7)

    Allow the loaf to cool, then remove from the loaf from the pan and drizzle with lemon glaze if you like. Lemon glaze: combine 1/3 cup confectioners or icing sugar with a tablespoon of lemon juice.

  • 8)

    Cut in about an inch thick slices and enjoy!

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About Me

We’re all about building food confidence in allergic kids and their families with inclusive scrumptious recipes that you won’t be able to help but smile about.
Co-created by Olive and Kylie, a daughter-mom team with a passion for all things delicious. Smile Cafe is an ever expanding cookbook of the recipes we’ve developed living with multiple food allergies.

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