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.
21/2 cups Gluten-Free Bake Mix 2 (625 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/8 tsp salt (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup almond, OR coconut milk (125 mL)
1/2 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)
3 tbsp lemon juice (45 mL)
Liquid sweetener to equal 3 tbsp sugar (45 mL)
1 tbsp water (15 mL)
1/2 tsp cornstarch (2 mL)
Preheat the oven to 350°F (180°C).
In medium bowl, combine 21/2 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
3.8 g protein
7.0 g fat
0.3 g fiber
5.3 g net carbs