Lemon and Blueberry Loaf with Gluten and Dairy free options

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I first made this Lemon and Blueberry Loaf 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.

The recipe below for Lemon and Blueberry Loaf includes both gluten/dairy free options as well as using dairy products and wheat flour, so choose which option or you can mix them up depending on your dietary requirements.

My top tips for success are – make sure you take the butter out of the fridge too soften or you will never manage to get a fluffy consistency. 

Invest in some loaf liners if you are planning on making a few loaf type cakes, it is so much quicker than trying to line a tin with greaseproof paper.

And finally just follow the instructions 🙂 

I’m not one for rabbiting on throughout a recipe so we will just go for it.

If you fancy something a bit quicker to bake take a peak at how to make The Perfect Sponge.