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This soft, moist gluten-free blueberry yogurt bread turns basic kitchen staples into a delightful treat that'll win over even those who usually eat regular bread. The tangy Greek yogurt makes it incredibly soft, while juicy blueberries pop with flavor throughout.
I came up with this bread when my niece found out she couldn't eat gluten. What started as something we needed to make has turned into the family's favorite weekend treat, particularly when summer brings the tastiest blueberries.
Ingredients
- Gluten-free all-purpose flour: Gives structure without gluten. GF Jules works great because it's smooth and doesn't have a weird taste
- Greek yogurt: Keeps everything moist and adds a nice tang that works well with the sweet parts
- Fresh blueberries: Give little pops of juice in every bite. Go for plump ones with that misty coating for the best flavor
- Room temperature butter: Makes the bread nice and tender. Let it sit out for at least 30 minutes before you start
- Brown sugar: In the topping, it adds a sweet, almost caramel-like flavor that makes the whole bread taste better
How To Make Delicious Gluten-Free Blueberry Yogurt Loaf
- Make the topping:
- Stir together brown sugar, white sugar, cinnamon and salt in a bowl until they're mixed well. Pour in melted butter and mix until it gets thick. Add flour and use a fork to make little chunks, but don't mix too much. You want it to look like tiny rocks, not paste.
- Mix the dry stuff:
- Combine all the dry ingredients really well so the baking powder and soda spread out evenly. This step matters a lot for how your bread turns out. In another bowl, beat butter and sugar until it looks fluffy and pale, about two minutes on medium.
- Add the wet stuff:
- Put in eggs one at a time, making sure each one's fully mixed in before adding another. This traps air and helps the bread rise. Add vanilla, then take turns adding small amounts of the flour mix and yogurt, starting and ending with flour. This way the batter won't get overworked.
- Put in blueberries:
- Coat fresh blueberries with a spoonful of gluten-free flour. This stops them from dropping to the bottom while baking. Carefully fold them into the batter using a figure-eight motion so they spread out without breaking.
- Smart baking:
- Pour the batter into a loaf pan lined with parchment, sprinkle the topping on, and bake for 40 minutes uncovered. Then cover loosely with foil for another 20 minutes so the top doesn't get too brown while the middle finishes cooking. It's done when a toothpick stuck in the middle comes out clean or just slightly moist.
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When I first brought this bread to a neighborhood gathering, nobody could tell it was gluten-free, and three people asked me how to make it. My daughter now claims it as her special contribution at family get-togethers, and she's started adding a bit of cardamom to make it her own.
Storage Essentials
This bread stays nice and moist for 2-3 days if you keep it in an airtight container on your counter. You can stick it in the fridge for up to 5 days, but it tastes best in the first three days. If you want to save some for later, the slices freeze really well—wrap each one in plastic, then in foil, and they'll keep for up to 3 months. You can let them thaw in the fridge overnight or just pop them in the toaster frozen for a quick breakfast.
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Seasonal Variations
Blueberries make the classic version of this bread, but you can swap in other fruits depending on the time of year. Try using raspberries or blackberries in summer, chopped apples with cinnamon when fall comes around, or cranberries mixed with orange zest during the holidays. For something more tropical, mix in chopped mango and some toasted coconut. The bread will still be moist no matter which fruit you pick, but each one gives it a totally different taste.
Frequently Asked Questions
- → How can I keep blueberries from sinking?
Dust the blueberries with a tablespoon of gluten-free all-purpose flour and gently mix them into the batter. It helps keep them spread out in the loaf.
- → Can I switch this to a dairy-free version?
Sure thing! Replace the butter and yogurt with dairy-free alternatives, and you're good to go.
- → Do I really need the crumb topping?
Not at all! The loaf is plenty tasty without it, but the topping’s crunchiness and flavor make a nice bonus.
- → What's the best way to store the loaf?
Leave it at room temperature for 2-3 days, chill it in the fridge for up to 5 days, or freeze it for as long as 3 months.
- → Can I swap fresh blueberries for frozen ones?
Go for it! Use frozen blueberries straight from the freezer. Don’t let them thaw, or they’ll make the batter too wet.