Lemon and Blueberry Loaf with Gluten and Dairy free options


I first made this cake for the ladies on an Equiteam Confidence Camp.  This particular camp had a range of dietary requirements including dairy and gluten intolerances. So in true Loubird fashion I decided to wing it and just make a recipe up and see what happened.. It turned out ok, in fact more than ok, it went down so well that I had to make it again for the following camp.
I’m not one for rabbiting on throughout a recipe so we will just go for it

Ingredients (Free from Gluten and Dairy):
3 Eggs
175g Dairy free baking margarine (I used Vitalite)
175g Caster sugar
200g Sifted Gluten free self raising flour (I used Dove)
A dollop (a technical term for about 2 tablespoons) Soya yoghurt
Grated zest of 1 lemon
About 100g of Blueberries (if they’re quite big cut them in half).
Alternative ingredients for non dairy/gluten free
3 eggs
175g Baking margarine 
175g Caster sugar
200g Sifted Self raising flour
1 tablespoon natural yoghurt
Grated zest of 1 lemon
100g Blueberries
2 big tablespoons of lemon curd
140g icing sugar
Juice of 1 lemon


The method is pretty much the same for both ingredient lists, the GF/DF cake may just take slightly longer to cook.

Take your margarine out of the fridge half an hour before you start as it makes creaming it easier.

Preheat your oven to 160/140 fan/Gas 3.

Prepare a 2lb loaf tin – loaf tin liners are a great idea if you have them – if not grease your tin and dust with flour (or line with a strip of grease proof paper)

Cream the margarine and sugar together until light and fluffy – best to use a mixer unless you have arms like Arnie!

Beat in the eggs one at a time with a spoonful of flour, fold in the remainder of the flour, yoghurt and the lemon zest.

Finally swirl in the blueberries (and lemon curd if using). Pour the batter into the prepared tin and bake in the oven for around 1hour/1hour 15 mins. The cake should spring back when its pressed lightly and a skewer should come out clean.

Turn out onto a wire rack to cool.

Sift your icing sugar into a bowl and add the lemon juice slowly to make a drizzlable consistency. Drizzle over your cooled cake.

Enjoy with a cup of tea (of course)

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