Print

Summery Blueberry Lemon Bread With Crumb Topping and Icing Glaze

Summery Blueberry Lemon Bread With Crumb Topping and Icing Glaze

With the goodness of Greek yogurt and a crunchy streusel topping dripping in sugar-free glaze, this cleaned-up classic brings big time yum in no time flat!

  • Author: Christine Tusher
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 Minutes
  • Yield: 12 1x

Ingredients

Scale
Crumb Topping (Streusel)
  • 1/2 c 1:1 Gluten Free Flour
  • 1/4 c Coconut Sugar
  • 1/4 tsp Cinnamon
  • 3 tbsp Ghee, Melted
Icing Glaze
  • 1/4c 1:1 Powdered Monk Fruit Sugar Substitute, such as Lakanto
  • 2 tbsp Arrowroot
  • 1 tbsp + 1 tsp Milk or Nut Milk
  • 1/8 tsp Vanilla
Blueberry Loaf Cake
  • 1c Gluten Free Flour Blend + 1 tbsp, reserved
  • 1/2c Oat Flour
  • 3/4c Coconut Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tbsp Lemon Zest
  • 2 Eggs
  • 1/2c Nonfat Greek Yogurt
  • 1 tsp Vanilla
  • 1/2c Coconut Oil, Melted
  • 3 tbsp lemon juice
  • 1/3c milk
  • 1 1/4c blueberries

Instructions

Crumb Topping (Streusel)
  1. Mix the above ingredients together in a small bowl. Set aside once crumbs have formed.
Icing Glaze
  1.  Mix the ingredients together in a bowl until a thin icing glaze forms. It should be thick enough to coat a spoon, but still a bit runny.
  2. Drizzle on top of the cooled blueberry loaf cake  a few minutes before slicing and serving, allowing a little time for it to harden so it doesn’t smear as you slice the loaf.
Blueberry Loaf Cake
  1. Preheat the oven to 375 and lightly grease an 8-inch loaf pan. 
  2. In a medium-sized bowl, whisk together 1c of gluten free flour with the other dry ingredients and lemon zest. Set aside.
  3. Place all the wet ingredients except for the coconut oil into a large bowl and whisk until smooth. Add the dry ingredients, then drizzle in the coconut oil. I add the oil last so that it doesn’t solidify when it hits the colder yogurt, milk, and eggs. The batter should be thick but still pour.
  4. In a small bowl, toss the blueberries with the remaining flour until coated. 
  5. Pour into the prepared loaf pan, smoothing the top with a spatula. Sprinkle streusel lightly over the top, then press it in gently with your fingertips. Cover loosely with aluminum foil to keep streusel from becoming overly brown, then pop that sucker right into the oven. If you let the batter sit too long, you risk a loaf that collapses in the middle. Bake for 35 minutes at 375, or until a toothpick inserted into the center of the loaf comes out clean.
  6. Let your blueberry loaf rest in the pan for 10 minutes before turning onto a wire baking rack to cool completely. Make and add the icing glaze just before serving.