Healthy Blueberry Loaf with Lemon Glaze

Gluten-free blueberry bread is light and fluffy, topped with a crumb topping,
and lemon glaze (think, blueberry coffee cake!). This one-bowl quick bread is
made with simple, whole food ingredients, and refined sugar-free.

Servings: 12

Author:

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour, 5 minutes

Course:

Cuisine:

American

Keywords:

healthy baking Lemon Loaf gluten-free bread gluten free baking blueberry bread blueberry coffee cake blueberry lemon bread blueberry loaf

Instructions

1 Preheat oven to 325F and line a bread loaf tin with parchment paper. You'll want
to make sure your egg and yogurt are more at room-temp, so it doesn't seize the
coconut oil.
2 In a large bowl, combine the wet ingredients. Then add in the dry ingredients,
folding in the blueberries last. Careful not to stir the blueberries in too
much, as this will cause purple streaking throughout. Spread the batter into the
prepared baking tin.
3 In the same bowl, combine all of the streusel topping ingredients. Sprinkle the
crumb topping over top of the bread batter, slightly pressing it down into the
top to make sure it sticks after baking.
4 Bake for 50-55 minutes, until a toothpick inserted in the center comes out
clean. The center should feel firm to touch.
5 Remove the loaf from the oven and let cool COMPLETELY. Letting it cool
completely will help eliminate the bread crumbling when cutting into slices.
6 In a small bowl, mix together the powdered sugar and lemon juice to form the
glaze. If your glaze is too thick, add an extra 1/2-1 tbsp lemon juice or milk
of choice until it reaches your desired consistency. Drizzle over the bread
before slicing and enjoy!

Healthy Blueberry Loaf with Lemon Glaze

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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