Lemon Blueberry Loaf Cake

Preheat oven to 350ºF. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each long side by 1 inch. Set aside.

Place lemon juice into a small saucepan and slowly bring to a boil. Reduce heat and simmer until juice is reduced by half. Place reduced juice in a bowl and set aside to cool.

Cream olive oil, sugar, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Add eggs one at a time and mix until smooth. Add almond milk and reduced lemon juice and mix.

Add 2 cups gluten-free flour, baking powder, and salt. Mix on low speed just until dry ingredients are incorporated, then turn mixer off. Using a silicone spatula, fold ingredients together until a smooth batter forms (this should only take a few turns of the spatula).

Place frozen wild blueberries into a small bowl and toss with remaining 1 tablespoon gluten-free flour. Opt for the smaller, wild blueberries instead of the larger, cultivated variety. Wild blueberries have an intense flavor and are nutritionally superior. Spoon berries (leaving any loose flour behind) into the batter. Fold berries into the batter gently and only a few times. Over-mixing the berries will create a purple-tinted batter. Pour batter into prepared loaf pan.

Bake on the middle rack of the oven for 60–65 minutes or until a cake tester inserted into the middle of the loaf comes out clean.

Allow loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely. You can also place the loaf in the refrigerator to speed this process along.

Once the loaf has completely cooled, stir powdered sugar and freshly squeezed lemon juice until a smooth glaze forms. Pour glaze over the top of the loaf and gently spread toward the edges. Allow the loaf to sit for 15 minutes before slicing.