When we’re talking about Blueberry Streusel Bread, we’re mostly talking about the topping, right? Well, that’s what I am talking about. I love lots of topping and so does my sweet husband, so these special little loaves of goodness get extra treatment! Completely grain free, refined sugar free and dairy free this bread will satisfy you at any time of the day. Enjoy!
For 3 mini loaves or 1 large (9 x 5″) loaf or 12-15 muffins
Blueberry Streusel Bread
2 1/2 cups almond flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
4 eggs, room temperature
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 teaspoon lemon zest, packed
1 tablespoon lemon juice
2 tablespoons vanilla extract
4 ounces blueberries
1 cup almond flour
2 tablespoon coconut oil, melted
2 tablespoon maple syrup
Preheat oven to 350F
Prepare pans by lining with parchment paper. Alternatively you can use silicon molds (the almond flour does not stick to the silicon).
In a small bowl, mix together all of the dry ingredients thoroughly. In a separate, medium bowl, whisk together the wet ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined.
Pour the batter into the cake molds and top with blueberries. Use a spoon to lightly swirl the blueberries into the cake.
Mix together the ingredients for the streusel, until it forms a cookie dough-like texture. Crumble the streusel onto each cake mold and pop in the oven. Bake for 20 to 25 minutes, until the cake pulls away from the sides and is golden brown. Turn out of cake molds an cool completely before cutting. Enjoy!
If you’d like a fun video tutorial of my girl Claire Thomas and I making this bread, check our her YouTube channel here!