Healthy Blueberry Loaf with Lemon Glaze
Gluten-free blueberry bread is light and fluffy, topped with a crumb topping, and lemon glaze (think, blueberry coffee cake!). This one-bowl quick bread is made with simple, whole food ingredients, and refined sugar-free.
Ingredients
Bread
- 2 cups blanched almond flour *See notes for subs
- 1 cup quick oats
- 1/2 cup tapioca flour *arrowroot flour may also work
- 2 tsp baking powder
- pinch sea salt
Wet Ingredients
- 3 eggs room temp
- 1/4 cup lemon juice
- 1/2 cup maple syrup
- 1/3 cup thick coconut yogurt or thick greek yogurt *set out at room-temp for a bit
- 1/4 cup melted coconut oil *can sub vegan butter, avocado oil, etc.
- 1 1/2 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Crumb/Streusel topping
- 1/3 cup coconut sugar
- 1/2 cup rolled oats
- 1/3 cup chopped pecans *or other nut
- 1/4 cup melted coconut oil
- 1 tbsp cinnamon
Lemon glaze
- 1 cup powdered monk fruit sweetener *or regular powdered sugar
- 2-3 tbsp lemon juice
Instructions
Bread
- Preheat oven to 325F and line a bread loaf tin with parchment paper. You'll want to make sure your egg and yogurt are more at room-temp, so it doesn't seize the coconut oil.
- In a large bowl, combine the wet ingredients. Then add in the dry ingredients, folding in the blueberries last. Careful not to stir the blueberries in too much, as this will cause purple streaking throughout. Spread the batter into the prepared baking tin.
- In the same bowl, combine all of the streusel topping ingredients. Sprinkle the crumb topping over top of the bread batter, slightly pressing it down into the top to make sure it sticks after baking.
- Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean. The center should feel firm to touch.
- Remove the loaf from the oven and let cool COMPLETELY. Letting it cool completely will help eliminate the bread crumbling when cutting into slices.
Glaze
- In a small bowl, mix together the powdered sugar and lemon juice to form the glaze. If your glaze is too thick, add an extra 1/2-1 tbsp lemon juice or milk of choice until it reaches your desired consistency. Drizzle over the bread before slicing and enjoy!
Video
Notes
*Cashew nut flour or Tiger nut flour will work as a 1:1 sub for almond flour!