Gluten-Free Blueberry Yogurt Loaf (Print Version)
# Ingredients:
→ Brown Sugar Cinnamon Crumble
01 -
3 tablespoons butter or dairy-free butter, melted
02 -
1/4 cup brown sugar, packed
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon cinnamon
05 -
1/4 teaspoon salt
06 -
1/2 cup gluten-free all-purpose flour
07 -
1 tablespoon powdered sugar or confectioners' sugar for topping after baking
→ Blueberry Yogurt Loaf
08 -
1 1/2 cups gluten-free all-purpose flour
09 -
3/4 teaspoon baking powder
10 -
3/4 teaspoon baking soda
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1/2 teaspoon salt
12 -
1/2 cup butter or dairy-free butter, room temperature
13 -
2/3 cup white sugar
14 -
2 large eggs, room temperature
15 -
1 teaspoon vanilla extract
16 -
3/4 cup Greek yogurt or dairy-free yogurt
17 -
1 1/2 cups blueberries, tossed with 1 tablespoon gluten-free all-purpose flour
# Instructions:
01 -
In a medium mixing bowl, combine sugars, cinnamon, and salt using a spoon or fork. Add melted butter and mix until smooth and thick. Add flour and use a fork to create coarse crumbs. Set aside covered while preparing the batter.
02 -
Preheat oven to 350°F (175°C). Line a 10-inch loaf pan with parchment paper using two separate pieces for easy batter spreading and removal after baking. Set aside.
03 -
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Ensure thorough mixing for a finer flour mixture and better bread texture.
04 -
In a large mixing bowl, cream the butter and sugar using a stand mixer or hand mixer until very well combined. This should take 1-2 minutes depending on the temperature of the butter.
05 -
Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract until combined.
06 -
Alternately add and mix in the flour mixture and Greek yogurt, starting with 1/2 of the flour, then 1/2 of the yogurt. Repeat with remaining flour and yogurt. The batter should be thick and smooth.
07 -
Toss the blueberries with 1 tablespoon of gluten-free all-purpose flour and gently fold them into the batter using a spatula or large spoon.
08 -
Spoon the batter into the prepared loaf pan and spread it evenly. Add the crumb topping to taste. Bake for 40 minutes uncovered, then cover loosely with foil and bake an additional 20 minutes. A toothpick should come out clean from the center.
09 -
Let the loaf cool in the pan for 30 minutes before transferring to a baking rack to cool completely. Slice and enjoy.
10 -
Store the loaf at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
# Notes:
01 -
For a lighter crumb topping, reduce the topping ingredients by half. The loaf is equally delicious without the topping.