Ingredients

• Nonstick spray
• 1 stick unsalted butter, softened
• ³⁄₄ cup white sugar
• 1 tsp lemon zest + 1 tbsp lemon juice
• ¹⁄₂ tsp lemon extract
• 1 tsp vanilla extract
• 3 eggs
• ¹⁄₂ cup GF all-purpose flour
• 1 and ¹⁄₄ tsps baking powder
• ¹⁄₄ tsp salt
• ³⁄₄ cup almond flour
• 1 and ¹⁄₂ cups blueberries

Prep

1. Preheat the oven to 375 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
2. In a large bowl, beat the wet ingredients (butter, sugar, lemon zest, lemon juice, lemon extract, and vanilla extract) with an electric mixer for 3 to 4 minutes. Add the three eggs one at a time while mixing.
3. In a medium bowl, whisk in the dry ingredients (flour, baking powder, salt, almond flour) until well combined.
4. Add dry ingredients into the wet mixture in the large bowl. Mix with electric mixer until well combined. Gently fold in three-fourths of the blueberries by hand.
5. Pour the batter into loaf pan. Bake for approximately 15 minutes and then add remaining blueberries to the top of the loaf. Bake for an additional 25-30 minutes or until a knife inserted into the loaf comes out cleanly. After allowing loaf to cool for 10 minutes, serve warm and enjoy.

Adapted from NYT Cooking’s Blueberry Almond and Lemon Cake recipe