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Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 900g/2lb loaf tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
In a large bowl, sift together the gluten free flour blend, almond flour, sugar, xanthan gum, baking powder and salt. Add the lemon zest and mix until evenly distributed.
Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs or wet sand.
In a separate bowl, mix together the eggs, yoghurt, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture in 2-3 batches, mixing well after each addition until you get a smooth batter with no flour clumps.
Toss about 2/3 of the blueberries first in about 1 teaspoon of water and then in 1 tablespoon of flour, making sure all the blueberries are covered in flour. Set aside the remaining 1/3 of blueberries.
Transfer a few tablespoons of the blueberry-free batter into the prepared loaf tin, and spread it out to make an about 1 cm (1/2 inch) layer on the bottom.
Add the flour-coated blueberries to the remaining batter and fold them in until evenly distributed. Transfer the batter with the blueberries to the loaf tin and smooth out the top. Sprinkle with the remaining (flour-free) blueberries.
Bake at 350ºF (180ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.Tip: If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
Allow to cool completely in the loaf tin. Once at room temperature, remove from the tin onto a wire cooling rack or serving platter.
In a small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and released their juices.
Strain the juices and discard the skins and seeds. Allow the blueberry juices to cool, then whisk them with the icing/powdered sugar until you get the right consistency – it should be thick enough to coat the back of a spoon, but runny enough to spread out slightly.Tip: You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
Drizzle the blueberry glaze over the cooled cake, allow to set slightly and serve.
The lemon blueberry loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.