Blueberry Basil Lemon Drizzle Loaf {gluten-free}
Blueberry Basil Lemon Drizzle Loaf {gluten-free} simply sings with citrusy aromatic flavour. This everyday teatime cake is an absolute showstopper.
Servings Prep Time
10slices 40minutes
Cook Time
Servings Prep Time
10slices 40minutes
Cook Time
For the almond paste:
  • 110g almonds
  • 110g caster sugar
  • 1tablespoon golden syrup
  • teaspoons vanilla extract
  • 1 egg white
For the cake:
  • 28g basilleaves removed and finely chopped
  • zest of 2 lemons
  • zest of 1 orange
  • 210g caster sugar
  • 210g unsalted butterroom temperature
  • 5 eggs
  • 150g gluten-free plain flour
  • ¼teaspoon salt
  • ¾teaspoon baking powder
  • 120g blueberries
For the drizzle:
  • 80g blueberries
  • 28g basilleaves removed and finely chopped
  • juice of 2 lemons
  • 175g granulated sugar
  1. Pre-heat the oven to 160°C on the fan setting* and line and grease a 9 inch x 5 inch loaf tin.
  2. First make the almond paste by placing the almonds in a food processor and blitzing until finely ground. Add the caster sugar, golden syrup, vanilla extract and egg white and blitz again until a paste has formed. Set aside for a moment.
  3. Place the basil leaves, lemon zest and orange zest in a food mixer along with the sugar. Whisk for a few minutes together until fragrant.
  4. Add the butter, one cube at a time and beat on high until light and fluffy.
  5. Scrape the almond paste into the creamed butter and sugar and beat until combined.
  6. Beat in the eggs, one at a time.
  7. In a separate bowl whisk together the flour, baking powder and salt then beat it into the rest of the batter.
  8. Roll the blueberries around in the empty flour bowl so that they are gently coated with the remaining dusting of flour then stir into the batter.
  9. Pour into the cake tin, smoothing the top then bake for 60 minutes or until an inserted toothpick comes out clean.
  10. To make the drizzle place the blueberries in a small saucepan with a dash of water and heat for about a couple of minutes until the blueberries are just beginning to soften but not so that they have burst. Leave to cool.
  11. Pour the blueberries into a medium sized bowl along with the lemon juice, basil leaves and granulated sugar. Mix together.
  12. Remove the cake from the tin onto a wire rack, making sure there is a baking tray underneath to catch the excess drizzle.
  13. Prick the cake all over with a cocktail stick and then spoon the drizzle over the cake.
  14. Leave to cool completely before serving.
Recipe Notes

*I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.