Gluten Free Recipes

Lemon-Blueberry Loaf


1 2/3 Cup (240 g) Valley Kitchen Cake & Loaf Mix

1 Cup (250 ml) Milk, 1%

1 Large Egg

2 Tbsp (30 ml) Lemon Zest and Juice

1/2 Cup (125 ml) Blueberries, fresh, frozen, or dried

4 tsp (20 ml) Lemon Juice

4 tsp (20 ml) White Sugar


1. In a large mixing bowl, combine the Cake Mix, milk, egg, lemon zest and juice.

2. Beat with an electric mixer or by hand for 2 to 3 minutes.

3. Stir in the blueberries.

4. Pour the batter into a medium, oiled, non-stick loaf pan.

5. Bake at 350 degress Fahrenheit for 60 to 65 minutes.

6. Cool for 5 minutes and turn out onto a rack.

Combine the remaining lemon juice and the sugar.  Heat, mixing until the sugar is dissolved. Brush over the top of the loaf.