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This gluten-free blueberry yogurt loaf transforms ordinary pantry ingredients into a tender, moist quick bread that will fool even the most discerning gluten-lovers. The tangy Greek yogurt creates an incredibly soft texture while fresh blueberries burst with flavor in every bite.
I first developed this recipe when my niece was diagnosed with celiac disease. What began as a necessity has become our family's most requested weekend treat, especially during summer when blueberries are at their peak.
Ingredients
- Gluten-free all-purpose flour: Ensures a proper structure without the gluten. I recommend GF Jules for its fine texture and neutral flavor
- Greek yogurt: Adds moisture and tanginess that balances the sweetness perfectly
- Fresh blueberries: Provide bursts of juicy flavor throughout the loaf. Choose plump berries with a silvery bloom for best results
- Room temperature butter: Creates a tender crumb. Allow it to sit out for at least 30 minutes before baking
- Brown sugar: In the crumble topping adds a caramel note that elevates the entire bread
How To Make Gluten-Free Blueberry Yogurt Loaf
- Prepare the crumble:
- Mix brown sugar, granulated sugar, cinnamon and salt in a medium bowl until fully combined. Drizzle in melted butter and stir until mixture thickens. Add flour and use a fork to create coarse crumbs, being careful not to overmix. The perfect crumble should look like small pebbles rather than paste.
- Prepare the batter:
- Whisk together the dry ingredients thoroughly to ensure even distribution of leavening agents. This critical step creates a finer flour mixture that directly impacts the final texture of your bread. In a separate bowl, cream butter and sugar until light and fluffy, about two minutes at medium speed. The mixture should look pale and increased in volume.
- Incorporate wet ingredients:
- Add eggs one at a time, fully incorporating each before adding the next. This creates an emulsion that traps air and creates lift. Mix in vanilla, then alternately add flour mixture and yogurt in small batches, beginning and ending with flour. This method prevents overmixing and keeps the batter light.
- Add blueberries:
- Toss fresh blueberries with a tablespoon of gluten-free flour. This coating prevents them from sinking to the bottom during baking. Gently fold the coated berries into the batter with a spatula using a figure-eight motion to distribute them evenly without breaking them.
- Bake strategically:
- Transfer batter to a parchment-lined loaf pan, sprinkle with prepared crumble, and bake uncovered for 40 minutes. Cover loosely with foil for the remaining 20 minutes to prevent over-browning while ensuring the center cooks completely. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
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The first time I served this bread at a neighborhood potluck, three people asked for the recipe and no one realized it was gluten-free. My daughter has since claimed it as her signature contribution to family gatherings, adding her own twist with a dash of cardamom in the batter.
Storage Essentials
This loaf maintains its moisture beautifully at room temperature for 2-3 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days, though the texture is best within the first 72 hours. Individual slices freeze exceptionally well—wrap them separately in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or toast from frozen for a quick breakfast.
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Seasonal Variations
While blueberries create the classic version of this loaf, the batter serves as a perfect canvas for seasonal fruit. Try raspberries or blackberries in summer, diced apples tossed with cinnamon in fall, or cranberries with orange zest during winter holidays. For tropical flair, fold in diced mango and toasted coconut. Each variation maintains the moist texture while offering a completely different flavor profile.
Frequently Asked Questions
- → How do I prevent blueberries from sinking in the batter?
Toss the blueberries in 1 tablespoon of gluten-free all-purpose flour before folding them into the batter. This helps evenly distribute them throughout the loaf.
- → Can I make this loaf dairy-free?
Yes, use dairy-free butter and yogurt as substitutes for the standard versions mentioned in the ingredients.
- → Is the crumble topping necessary?
No, the loaf is delicious on its own. The topping is optional but adds a nice crunch and extra flavor.
- → How should I store the blueberry yogurt loaf?
Store it at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- → Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter to avoid excess moisture.