Lemon & Blueberry Loaf Cake

lemon & blueberry loaf cake

I used to love my mum’s lemon loaf cake when I was growing up so this is my gluten free, low FODMAP and refined sugar free version! I also added some blueberries as they pair so well with lemon cakes. A slice of this cake is the perfect accompaniment for a cup of coffee or herbal tea!

You may notice that I usually make my own flour blends for cakes as I’ve tried some really disgusting flour replacements in the past! However, I have heard such good things about Doves Farm gluten free flours so decided to give their self-raising flour a try and was pleasantly surprised by how light and fluffy it is. I couldn’t resist adding some ground almonds though because I love the texture they add to cakes. I know some people would prefer to use a ready-made flour mix so this recipe is for you!


I decorated the cake with dried edible petals to make it look pretty but this is completely optional!

Serves 12




For the cake:

175g Doves Farm gluten free self-raising flour

75g ground almonds

1 tsp Doves Farm gluten free baking powder

¼ tsp Doves Farm xanthan gum

120g melted coconut oil

170ml maple syrup

120ml unsweetened almond milk

Zest of 1 lemon

3 large eggs

100g fresh blueberries

For the topping:

Zest and juice of 1 lemon

2 tbsp maple syrup

2 tbsp unsweetened almond milk



  • Preheat the oven to 160oc
  • Lightly grease a loaf tin with coconut oil and line the bottom with greaseproof paper
  • Mix the flour, ground almonds, baking powder and xanthan gum together in a small bowl
  • In a large bowl, add the remaining cake ingredients (except for the blueberries) and whisk together for 1 minute using an electric whisk on a high setting
  • Add the dry ingredients into the bowl and whisk again for a further minute until you have a thick, smooth batter
  • Pour half of the batter into the loaf tin then sprinkle over half of the blueberries
  • Pour over the remaining batter and top with the remaining blueberries (press them into the batter slightly to prevent them from burning
  • Bake the cake for 45-60 minutes until perfectly risen and skewer or knife comes out clean (check after 45 minutes then return to the oven if needed)
  • Place the loaf tin on a cooling rack while you prepare the topping
  • Simply mix together the lemon, maple syrup and almond milk
  • Prick the top of the cake a few times with a fork then carefully spoon over the liquid
  • Allow the cake to cool in the tin before running a palette knife (any knife will work) around the outside and placing it on the cooling rack until completely cooled
  • Store in an airtight container

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