I have been baking like crazy, honestly maybe too much? Literally I have made something every day on my lunch break. But, I just cannot get enough of all the summer produce. This Gluten Free Blueberry Peach Loaf Cake is one of my latest lunch break creations. And I am SO happy I made it.
This recipe was inspired by the excess of fruit in my fridge. Not kidding. But isn’t that usually how it goes? In this particular case, I had a peach that was really needing to be eaten and I sent my husband to the grocery store who decided we needed two 18 oz containers of blueberries. Guys, it is just us two, we definitely didn’t need that much. But, I have to applaud his effort. And without him doing this, I would never have created this gluten free blueberry peach loaf cake recipe. So, thank you Micah!
There is nothing better than a good loaf cake. Don’t you agree? They are easy to make, and usually covered in icing. The key to a good gluten free cake has all to do with a good gluten free flour blend. For this recipe I used Cup4Cup Gluten Free Flour
How to Make the Gluten Free Blueberry Peach Loaf Cake
This loaf cake is actually really easy to make. All you need is some Gluten Free flour, vegan butter, sugar, lemons, baking powder, eggs, salt, milk, and vanilla. Pretty standard ingredients for baking. Oh and of course some blueberries and peaches!
First lets preheat the oven to 350 and mix the wet ingredients. In a medium bowl whisk together the eggs, milk and vanilla.
Next, in a stand mixer (I use my KitchenAid 
Now, once that is mixed you will want to add half of the egg mixture to the flour with your softened butter. Beat on low and slowly add in the rest of the egg mixture while you scrape down the sides. Once it is well mixed fold in your blueberries and peaches.
The only thing left is to grease your loaf pan and pour the batter into the pan. While the cake bakes you can go ahead and create your sugar glaze.
ENJOY! Another great blueberry dessert is my gluten free blueberry crumb cake. Once again, a great thing to make when you find yourself with an excess of blueberries!
Ingredients
Method
- Preheat the oven to 350°
- Grease your loaf plan with butter
- Combine the eggs, milk, and vanilla into a medium size bowl and whisk together
- In you stand mixer with a paddle attachment mix together the flour, baking powder, salt, sugar, and lemon zest
- add in the softened butter and half the egg mixture, beat on low for about a minute
- slowly add in the remaining egg mixture as you scrape the sides
- fold in the blueberries and peaches
- pour the batter into the loaf pan and spread evenly
- bake for about 65 minutes or until a toothpick comes out clean
- allow to cool and then add the glaze
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