Blueberry Yogurt Loaf (Print Version)
# Ingredients:
→ Crumbly Cinnamon Sugar Topping
01 -
1 tablespoon powdered sugar for dusting after baking
02 -
1/4 teaspoon salt
03 -
3 tablespoons melted butter (or non-dairy substitute)
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon cinnamon
06 -
1/4 cup packed brown sugar
07 -
1/2 cup gluten-free all-purpose flour
→ Yogurt Blueberry Cake
08 -
3/4 teaspoon baking soda
09 -
1/2 cup room-temperature butter or dairy-free butter
10 -
3/4 cup Greek or non-dairy yogurt
11 -
1 teaspoon vanilla extract
12 -
1/2 teaspoon salt
13 -
1 1/2 cups gluten-free all-purpose flour
14 -
2 large eggs, at room temperature
15 -
3/4 teaspoon baking powder
16 -
1 1/2 cups blueberries coated in 1 tablespoon gluten-free all-purpose flour
17 -
2/3 cup white sugar
# Instructions:
01 -
Grab a medium-sized bowl and blend the cinnamon, salt, and both sugars with a fork. Stir in the melted butter until you get a thick mix. Toss in the flour and use your fork to make crumbly chunks. Cover and set aside for later.
02 -
Set your oven to 350°F (175°C) and get it preheating. Line a 10-inch loaf pan with parchment paper, layering two sheets to make moving the batter and taking out the bread easier. Put the pan aside for later.
03 -
Combine the gluten-free flour, baking soda, salt, and baking powder in a small bowl. Whisk everything together really well to make the mixture smooth and fine.
04 -
In a big bowl, whip the butter and sugar together until they're fluffy and well-blended. A hand or stand mixer works best for this and should take a couple of minutes.
05 -
One by one, beat in the eggs. After each egg, mix well. Lastly, pour in the vanilla and give it another mix.
06 -
Add in half the flour mix, stir, then throw in half the yogurt, and repeat. Keep mixing until it's thick and velvety.
07 -
Carefully stir the floured blueberries into the batter using a large spoon or spatula. Handle gently so they don't squish.
08 -
Pour the batter into your prepared pan and even it out. Sprinkle as much of the crumble topping as you'd like on top. Bake uncovered for 40 minutes, then loosely cover it with foil and bake another 20 minutes. Make sure a toothpick comes out clean when poked in the middle.
09 -
Leave the loaf in the pan to cool for half an hour. Then transfer it to a rack to cool all the way. Slice it up and dig in!
10 -
Keep it at room temperature for 2-3 days, stick it in the fridge for up to 5 days, or freeze for 3 months.
# Notes:
01 -
Use half the amount of crumble topping for a lighter version. It tastes just as good without it too!