Gluten Free Blueberry Streusel Bread (Dairy Free, Refined Sugar Free)
This gluten free blueberry streusel bread is soft, tender, dairy free, and refined sugar free. It's topped with the perfect crumble and made without lemon. The only blueberry quick bread recipe you need!
Servings 1 loaf
Ingredients
Blueberry bread
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup olive oil
- ½ cup maple syrup, room temp
- 2 large eggs, room temp
- ½ cup dairy free buttermilk, room temp (mix ½ cup dairy free milk of choice with 1 teaspoon apple cider vinegar and let sit 10 minutes)
- 2 tablespoon dairy free yogurt, room temp
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries, divided
Streusel topping
- ⅓ cup gluten free flour
- ⅓ cup tigernut flour or almond flour
- 2 tablespoon maple syrup
- ¼ cup melted coconut oil, room temperature
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- Whisk together the dry ingredients for the crumble topping then add the wet and mix until you have a wet sand texture that clumps together when pinched. Set aside.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined and a few flour streaks remain.
- Toss 1 cup of blueberries in 1 tablespoon flour. Fold in the blueberries with a rubber spatula.
- Pour the batter into the prepared loaf pan then sprinkle remaining ½ cup blueberries over the batter.
- Crumble the streusel topping evenly over the top of the loaf.
- Bake for 40-45 minutes, until golden brown and a toothpick comes out clean with a few crumbs on it.
- Let cool on a cooling rack to room temperature before slicing.