Ingredients: |
Ingredients: 1 1/2 cups Gluten Free Mama’s Coconut Blend Flour
1/2 tsp xanthan gum
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup (200g) sugar
1 or 2 teaspoons finely chopped thyme
1 lemon
1/2 cup (120ml) Zoi Honey Vanilla greek yogurt
3 large eggs, at room temperature
1/2 cup (120ml) canola oil
1 cup (150g) blueberries
Lightly sweetened crème fraîche, for serving (optional)
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Directions: |
Directions:Heat the oven to 350°F (175°C) with a rack in the center. Generously butter the inside of an 8 1/2 by 4 1/2-inch (21 by 11cm) loaf pan.
In a small bowl, whisk the flour, baking powder, xanthan gum, and salt together. To a medium bowl, add the sugar and thyme and finely grate the zest of the lemon over it with a Microplane. Working with your fingertips, rub the ingredients together until the sugar is moist like wet sand. Whisk in the yogurt until it’s thoroughly incorporated, and then add the eggs one at a time, blending each egg into the batter before you add the next.
Switch to a silicone spatula and stir in half of the flour mixture. When it’s well incorporated, add the remaining flour and stir until blended. Add the oil to the bowl gradually, stirring and scraping the bottom and sides until you have a thick, smooth batter with a light sheen. Drop the berries into the batter and stir to mix them in evenly. Pour the batter into the buttered pan, smoothing the top.
Bake in the center of the oven until the cake is golden brown and starts to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean or with moist crumbs clinging, 55 to 60 minutes.
Serve with lightly sweetened crème fraîche, or whipped cream.
Make ahead and store: The cake keeps best well-sealed at room temperature; it will be good for at least 4 days. It can also be frozen for up to 1 month—defrost, still sealed, at room temperature. |
This recipe for Blueberry Lemon Thyme Bread (Gluten Free) is from