Ingredients
Scale
- 1.5 cups 1:1 Gluten free flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cups butter (melted, room temp)
- 0.25 cups vegetable oil
- 1 tablespoon Costabile lemon olive oil
- 1 cup sugar
- 3 large eggs (room temp)
- 0.5 cups sour cream (room temp)
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blackberries (sliced if large)
- 1 tablespoon gluten free flour
- 2 cups powdered sugar (sifted)
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, mix together the gluten free flour, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, vegetable oil, lemon olive oil, and sugar until well combined.
- Add the eggs one by one, mixing thoroughly after each addition. Stir in the sour cream, vanilla extract, lemon extract, lemon zest, and fresh lemon juice.
- Slowly combine the dry ingredients with the wet ingredients, mixing until just combined.
- Toss the blackberries in 1 tablespoon of gluten free flour to coat them. Gently fold the coated blackberries into the batter.
- Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Once baked, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve plain or with a drizzle of lemon frosting. Store in an airtight container for up to three days, or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg