Summery Blueberry Lemon Bread With Crumb Topping and Icing Glaze

The flavors of lemon and blueberry always take me back to summer mornings in my mother’s kitchen. My mom would often bake after my dad’s 6:30am departure for work because while my brother and I slept in. When we sleepily stumbled downstairs in the midmorning sunshine, we were often greeted by the smell of scones, muffins, or blueberry loaf wafting from the oven.

So when I found myself in the surreal, summer-vacation-like circumstance of a stay-at-home order, I followed my mother’s lead and started baking. Thus my Blueberry Lemon Bread recipe was born!

Read on to learn how to make it!

Blueberry lemon bread recipe pinterest graphic with a sliced loaf of streusel-topped loaf cake.

Why I Love This Recipe For Blueberry Bread:

  • It’s made with 100% clean ingredients – no processed sugars or unhealthy fats.

  • It’s light with a tender crumb, making it a satisfying but healthy alternative to traditional blueberry coffee cake.

  • Its sweet and crunchy streusel topping adds an extra layer of yum, while the refined-sugar-free icing glaze takes it over the top!

Baking With Gluten Free Flour Blends

The ingredients in gluten free flour can vary widely so I tested this recipe with three commonly used blends. Here is how each one affects the results:

  •  Rice-flour-based blends like Bob’s Red Mill 1:1 Gluten Free Baking Mix produce the fluffiest, most bread-like results.

  •  Almond-flour-based blends are heavier with higher moisture content. This results in a texture that’s more like pound cake and a slightly sweeter, more dessert-like flavor. I didn’t love this with the crumb topping, but it’s amazing with just the glaze and a little extra lemon zest on top.

  •  Bean-based blends such as Bob’s Red Mill Gluten Free All Purpose Baking Flour are a happy medium, with a moist texture and a tender crumb that stood up strudel without being overly dense. This is my personal favorite!

a sliced loaf of blueberry lemon bread. recipe in post!

Using Greek Yogurt In Bread And Cake Recipes

This lemony loaf cake owes its rich texture to the addition of Greek yogurt. I use yogurt in this recipe for the same reason people put sour cream in coffee cake: it adds a ton of moisture and a pleasantly tangy flavor. It’s also acidic, which helps to activate the baking soda for more rise.

Unlike sour cream, however, nonfat Greek yogurt does all this without adding loads of saturated fat. Also, the straining process helps to reduce the amount of lactose. While this won’t help if you’re lactose intolerant, people who are just a teensy bit sensitive (like me) often find they can enjoy Greek yogurt without the discomfort.

Should I Use Fresh Or Frozen Blueberries In This Recipe?

I didn’t test this recipe using frozen blueberries, but in theory it should be fine. In my experience, the two are interchangeable as long as you don’t defrost frozen blueberries before folding them into the batter. If you allow them to defrost at all, their natural juices will start to leak out.

Why is this bad? First off, it will throw off the moisture balance, making your blueberry loaf soggy instead of fluffy. Secondly, those juices are purple. BRIGHT purple. And while you might think this would result in a delightfully unicorn-colored blueberry breakfast, it will instead end up a weird, brownish-tinged color that is anything but appetizing.

Your best bet when making with frozen blueberries is to fold them in straight out of the freezer, pour the batter in the pan, quickly top with streusel, and pop that sucker right into the oven.


How To Make This Healthy Blueberry Recipe For Breakfast

This blueberry loaf has three parts: the bread itself, the crumbly, streusel topping, and the glaze. I like to start by making the streusel topping first so the bread batter doesn’t sit.

Crumb Topping Ingredients and Method:

  • 1/2 c 1:1 Gluten Free Flour

  • 1/4 c Coconut Sugar

  • 1/4 tsp Cinnamon

  • 3 tbsp Ghee, Melted

Mix the above ingredients in a small bowl. After giving them a few good swirls with a spoon, I like to use my fingertips to work the ghee into the flour and sugar using a pinching motion. Set aside once crumbs have formed.

Blueberry Lemon Bread Ingredients and Method:

  • 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

batter for blueberry lemon bread. recipe in post!
  1. Preheat the oven to 375 and lightly grease an 8-inch loaf pan. Mine is made of metal. If you’re using glass, keep in mind that it conducts heat differently. You may need to reduce bake temperature by 25 degrees and reduce baking time by as much as 10 minutes.

  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. DO NOT skip this step! Coating your blueberries in flour helps them stay suspended in the loaf cake as it bakes. If you let them sink, you’ll not only end up with blueberry-less bites, you’ll also end up with a soggy-bottomed blueberry loaf. Ew.

  5. Pour into the prepared loaf pan, smoothing the top with a spatula if necessary. 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 the icing glaze just before serving.

Icing Glaze Ingredients and Method

  • 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

Mix the above ingredients in a bowl until a thin icing glaze forms. It should be thick enough to coat a spoon, but thin enough to drip and drizzle over your blueberry loaf cake. Add this topping 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.

>>> Pro tip: powdered sugar substitutes can be difficult to find in grocery stores. Granulated monk fruit or stevia will do in a pinch. The blueberry bread pictured is topped with glaze made with granulated monk fruit because I could not for the life of me find powdered in time to publish. While it looks and tastes great, it does result in a grittier texture, so use powdered if you can find it. 

freshly baked blueberry lemon bread sliced and ready to be eaten.

How To Store Blueberry Lemon Bread

Wrap your finished blueberry loaf tightly in plastic or beeswax wrap and store it in the fridge for up to a week. Slice just before eating, allowing slices to come to room temperature before serving.

You can also freeze whole loaves for up to 2 months. I like to wrap them in parchment to protect them from freezer burn before placing them in Stasher bags and freezing.


More Healthy Quick Bread And Muffin Recipes:

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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.


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