Blueberry, Lemon & Thyme Loafs (Gluten Free)


I came across these little loaf cases whilst I was in Waitrose, typically I couldn’t resist but to buy them for my next recipe. I originally wanted to make blueberry muffins, but then came across Nigel Slater’s lemon & thyme cake whilst watching his cooking show and figured blueberry, lemon and thyme cakes would be perfect! I used my standard lemon gluten free cake recipe, added blueberries and used a thyme lemon drizzle to finish.


These blueberry and lemon loafs are perfect as little treats to have with your tea or coffee. Alternatively if you can’t get similar loaf cases then any muffin case is fine.


I used my usual Dove’s Farm gluten-free self raising flour which you can now purchase from most of your supermarkets or health food stores. This flour already contains the raising agent however I added baking powder to let them rise more.


These mini loafs are very light in texture, buttery in flavour and zesty with the lemon drizzle. Don’t be afraid to add a lot of thyme to the lemon juice as the flavour is quite subtle.



180g unsalted butter (room temperature)
100g caster sugar
250g self-raising gluten free flour (Dove’s Farm)
1tsp baking powder
3 eggs
1tsp vanilla paste
1 lemon juice & zest
250-300g blueberries
100ml milk


3 lemons (2 zest)
few sprigs of lemon thyme (or normal thyme)
3 tblsp caster sugar



1. Turn the oven to 150C/Gas 3. Beat the butter and the sugar together till pale. Then add one egg at a time until all three eggs are mixed in.

2. Add the vanilla paste, flour and baking powder in and mix well. If the mixture starts to thicken then just start to add the milk slowly. Use the juice of one lemon and mix it in. Now add the rest of the milk and fold.

3. Put all of the blueberries in and gently fold some more. Now transfer the mixture in to muffin or loaf cases and cook in the middle shelf for about 20 minutes. Once baked (or until the skewer comes out clean) take them out and leave on a rack.

4. Add the juice of three lemons and the zest of two into a saucepan, then the thyme and sugar. Stir on a low heat until the sugar has fully dissolved. Using a small sharp knife or preferably a skewer to make little incisions in each of the muffins. Now pour a few tablespoons of the warm lemon juice over the cakes. These little holes will let the lemon juice funnel through the cakes giving them an extra zesty flavor.


© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.

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8 Responses to Blueberry, Lemon & Thyme Loafs (Gluten Free)

  1. Ev says:

    These look stunning!! I love how you’ve styled the photograph and the combination of blueberries and thyme just looks amazing!! Love it 🙂

  2. GO Amelia go,,, Nikki xx

  3. Pingback: Award – August 2013 (Part 2) | Fae's Twist & Tango

  4. I love lemon thyme with fruit so this looks fab to me!

  5. Pingback: Blueberry Lemon Loaf Recipe | Nosh My Way

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