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 (e.g., GF Jules)
07 -
1 tablespoon powdered or confectioners' sugar (for topping)
→ Blueberry Yogurt Loaf
08 -
1 1/2 cups gluten-free all-purpose flour (e.g., GF Jules)
09 -
3/4 teaspoon baking powder
10 -
3/4 teaspoon baking soda
11 -
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 of gluten-free all-purpose flour)
# Instructions:
01 -
In a medium mixing bowl, combine sugars, cinnamon, and salt. Add melted butter and mix until smooth and thick. Add flour and combine using a fork until coarse crumbs form. Cover with plastic wrap and set aside.
02 -
Preheat the oven to 350°F (175°C). Line a 10-inch loaf pan with parchment paper, using two pieces for easy removal. Set aside.
03 -
In a small bowl, whisk together the flour, baking powder, baking soda, and salt to create a fine mixture for better texture.
04 -
In a large mixing bowl, cream together the butter and sugar using a mixer until well combined (1-2 minutes).
05 -
Add eggs one at a time, mixing after each addition. Mix in vanilla extract.
06 -
Alternately add the dry ingredients and Greek yogurt to the wet mixture, starting with half the flour mix, then half the yogurt, and repeating. Mix until the batter is thick and smooth.
07 -
Toss blueberries with 1 tablespoon of gluten-free flour to prevent sinking. Gently fold them into the batter using a spatula.
08 -
Spoon the batter evenly into the prepared pan. Sprinkle the crumble topping over the batter as desired.
09 -
Bake uncovered for 40 minutes. Cover loosely with foil and continue baking for an additional 20 minutes. A toothpick inserted into the center should come out clean.
10 -
Let the loaf cool in the pan for 30 minutes. Transfer to a wire rack to cool completely. Slice and serve.
# Notes:
01 -
Store at room temperature for 2-3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
02 -
The loaf's sweetness is subtle, and the crumb topping adds an optional layer of flavor and texture.