Gluten Free Wild Blueberry Streusel Bread
What I love about this recipe is that it gives me the opportunity to use wild blueberries; they are higher in fiber than regular blueberries and you can easily find them in the frozen isle year round. Also, can we take a moment to appreciate their tiny little cuteness?
Let’s see, what can I say about this bread? It’s moist, it’s super flavorful, has a light and airy crumb and has a delicious buttery streusel topping that is TO DIE FOR!
The steusel topping is of course optional, however, I had some left over from a blueberry muffin recipe and said “why not add this ontop and see how it turns out?”.
You guessed it! It was BOMB! It works so beautifully with this bread as it gives it some texture and interest, to an otherwise very simple recipe.
If you’re in a pinch, or if you want to make this recipe dairy free, feel free to omit it. You can always substitute the butter for any kind of dairy free butter alternative.
Another thing that is great about this recipe is that it comes together in no time, and all you really need is a bowl and a wooden spoon! Because, I don’t know about you, but the dish-washing fairy doesn’t service my area, so that means less washing up for me! Woohoo!
If you want to make this recipe a little bit healthier, you can always swap out the white sugar for coconut sugar or any low-calorie sugar of your choice. The world is your oyster, my friend.
I usually take 1 tablespoon of gluten free flour and mix it together with the frozen blueberries. Wild blueberries seem to “bleed” and “stain” your batter a lot more than fresh ones. If you want to have a nice, clean contrast, then this trick works nicely.
Once I mix the tablespoon of flour into the bowl with my frozen blueberries, I stick it back in the freezer until I’m ready to mix them in. Again, totally optional.
As always, I love seeing your creations; it’s my way of connecting with each and every one of you! Please tag me in on my Instagram if you make any of my recipes!
Gluten Free Wild Blueberry Streusel Bread
Ingredients
For the Streusel Topping
- 1/3 cup gluten free flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar coconut sugar also works
- 1/4 tsp salt
- 4 tbsp cold butter, cut into small pieces non-dairy butter works too
For the Blueberry Bread
- 1 1/2 cups gluten free flour
- 1/2 cup sugar coconut sugar works great, too
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened coconut milk any non-dairy unsweetened milk works
- 1/4 cup coconut oil, melted use unrefined to add coconut flavor
- 1 large egg
- 1 tsp gf vanilla extract or paste
- 1 1/4 cup wild blueberries, frozen if using fresh, reduce to 3/4 cup
- 1 tbsp gluten free flour
Instructions
For the Blueberry Bread
- Pre-heat your oven to 350° F / Grease and flour a 8 1/2 x 4 1/2 loaf pan.
- In a small bowl, toss your frozen wild blueberries with 1 tablespoon of gf flour, making sure they are evenly coated in the flour. Put bowl in the freezer until ready to use.
- In a large bowl, mix flour, sugar, baking powder and salt with a spatula or wooden spoon to combine.
- In a smaller bowl or large measuring cup, add your wet ingredients (coconut milk, coconut oil, egg & vanilla) and whisk to combine. (For less dishes, add directly into your dry ingredients.)
- Add your wet ingredients to your dry and mix thoroughly using a spatula or wooden spoon. Once mixture is nice and smooth, add in your frozen blueberries and give it a quick mix.
- Pour your batter into prepared loaf pan, top with streusel, if using, and bake in pre-heated oven for 60-65 min, or until the top is golden and toothpick comes out clean when inserted in the center.
For the Streusel Topping
- In a medium bowl, combing gluten free flour, almond flour, sugar & salt and mix to combine.
- Add in cubed butter and using a fork or a pastry cutter, blend the cold butter into the flour mixture until it resembles really coarse sand.
