Description
A moist and fluffy gluten-free blueberry yogurt loaf made with Greek yogurt and fresh blueberries, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup Greek yogurt
- 1 1/2 cups fresh blueberries
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Mix in melted butter until thick. Add gluten-free flour to create coarse crumbs.
- In a separate bowl, whisk dry ingredients. Cream butter and sugars until fluffy; add eggs one at a time, incorporating fully. Mix in vanilla, then alternately add flour mixture and Greek yogurt.
- Toss fresh blueberries with a tablespoon of gluten-free flour, then gently fold into the batter.
- Transfer batter to a parchment-lined loaf pan, sprinkle with crumble topping, and bake uncovered for 40 minutes. Cover with foil and bake for an additional 20 minutes.
- Let cool before slicing. Enjoy your homemade loaf!
Notes
Store at room temperature for 2-3 days in an airtight container, or refrigerate for up to 5 days. Can freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg