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This gluten-free blueberry yogurt loaf delivers all the moist, tender texture of traditional quick bread with none of the gluten. The tangy Greek yogurt creates an irresistible crumb while juicy blueberries burst with flavor in every bite. The optional brown sugar cinnamon crumble adds the perfect sweet finishing touch.
I first created this recipe when my neighbor brought over a basket of fresh-picked blueberries. After receiving countless requests for the recipe at every gathering, it's become my signature summer treat that even gluten-eating friends request by name.
Ingredients
- Gluten-free all-purpose flour: Creates the perfect structure without any grittiness
- Butter: Provides richness and that melt-in-your-mouth quality
- Greek yogurt: The secret to incredible moisture and tender texture
- Fresh blueberries: Choose plump berries with a silvery bloom for best flavor
- Brown sugar: Adds a caramel note to the crumble topping
- Cinnamon: Enhances the sweetness of blueberries without adding sugar
How To Make Gluten-Free Blueberry Yogurt Loaf
- Prepare the crumble:
- Combine sugars cinnamon and salt in a bowl. Add melted butter and stir until smooth and thick. Gently incorporate flour with a fork until coarse crumbs form. Cover and set aside while preparing the batter. The fork technique prevents overmixing which would create a paste rather than a crumbly texture.
- Mix the dry ingredients:
- Thoroughly whisk together the flour baking powder baking soda and salt. This crucial step not only combines ingredients but also aerates the flour ensuring a lighter bread texture. The finer the flour mixture the more tender your loaf will be.
- Cream butter and sugar:
- Using a stand or hand mixer beat room temperature butter and sugar for 1-2 minutes until light and fluffy. This process incorporates air which helps create a lighter final texture. Room temperature butter is essential for proper creaming.
- Add wet ingredients:
- Incorporate eggs one at a time mixing well after each addition. This gradual approach prevents curdling. Stir in vanilla extract until fully combined ensuring flavor is evenly distributed throughout the batter.
- Combine dry and wet ingredients:
- Alternately add flour mixture and yogurt beginning and ending with flour. This method prevents overmixing which could develop gluten substitutes and toughen the bread. The resulting batter will be thick and smooth.
- Incorporate blueberries:
- Toss blueberries with a tablespoon of gluten-free flour which prevents them from sinking during baking. Gently fold into the batter using a spatula to maintain their integrity and prevent purple streaking.
- Bake to perfection:
- Transfer batter to a parchment-lined loaf pan spreading evenly. Sprinkle with prepared crumble topping. Bake for 40 minutes uncovered then loosely cover with foil and continue baking 20 more minutes. The foil prevents over-browning while allowing the center to fully cook.
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This recipe reminds me of summer mornings at my grandmother's cottage where we would pick fresh blueberries by the handful. She taught me that the secret to any great quick bread is patience during the cooling process. I still smile thinking about how she would swat away eager hands attempting to cut into a still-warm loaf.
Storage Solutions
This loaf maintains its moisture and flavor 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 when brought back to room temperature before serving. For meal prep I often slice the entire cooled loaf wrap individual portions in parchment and freeze in a ziplock bag. This allows for quick thawing of single servings whenever a craving strikes.
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Seasonal Variations
When blueberries aren't at their peak try substituting other berries or fruits that complement the tangy yogurt base. Raspberries offer a delightful tartness while chopped peaches bring summery sweetness. In autumn fold in diced apples with extra cinnamon for a harvest-inspired version. Winter citrus season calls for adding lemon or orange zest to brighten the flavor profile. Each variation maintains the moist tender crumb while offering a new flavor experience.
Serving Suggestions
Transform this versatile loaf into a show-stopping dessert by warming a thick slice and topping with a scoop of vanilla ice cream or whipped coconut cream. For breakfast toast lightly and spread with almond butter for a protein boost. When entertaining cut into small cubes and arrange on a platter with fresh berries and mint for an elegant brunch offering. The subtle sweetness of the bread itself makes it equally at home alongside savory dishes or as the star of a sweet course.
Frequently Asked Questions
- → Can I use dairy-free yogurt in this loaf?
Yes, you can substitute Greek yogurt with any dairy-free yogurt for a dairy-free option. It works just as well for this recipe!
- → Do I need to coat the blueberries in flour?
Yes, tossing the blueberries in gluten-free flour helps prevent them from sinking to the bottom while baking, ensuring even distribution.
- → What should I do if my crumb topping becomes pasty?
Avoid over-mixing when preparing the crumb topping. Combine gently with a fork to achieve a coarse, crumbly texture.
- → Can I freeze this loaf?
Yes, this loaf freezes well. Wrap it tightly and store it in the freezer for up to 3 months. Thaw before serving.
- → Can I bake this without the topping?
Absolutely! This loaf is delicious on its own, and you can skip the crumb topping if you prefer a simpler version.
- → How should I store leftover loaf?
Store the loaf in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze for longer storage.