Blueberry Streusel Bread Recipe

• Cuisine: German
• Course: Bread
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 275
• Fat: 11g
• Protein: 6g
• Sodium: 282mg
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 20g

Ingredients:

1. 2 Cups gluten free flour blend
   1 tsp xanthan gum, (unless flour blend contains it – then you can omit)
   1 tsp baking soda
   3/4 Cup sugar
   1/2 tsp salt
   1 Cup buttermilk (or for Dairy-Free version: use 1 Cup Dairy-Free Plain Yogurt mixed with 1 Tbsp Lemon Juice or Vinegar – let sit for 5 minutes to “sour” before using)
   1/3 Cup canola oil, (or coconut oil - measured in liquid form, not solid)
   1 tsp vanilla
   2 eggs (or for Egg-Free version: use 3 tsp Ener G Egg Replacer + 4 Tbsp water or rice milk and whisk together until foamy)
   1/2 Cup blueberries, (frozen or fresh - dust lightly with 1/2 tsp gf flour)
   2 Tbsp gluten free flour blend-for streusel topping
   2 Tbsp butter, softened-for streusel topping (or for Dairy Free version: use 2 Tbsp coconut oil OR Earth Balance Vegan Buttery Sticks)
   2 Tbsp brown sugar - for streusel topping
   

Directions:

1. 1. Preheat oven to 350 degrees. Lightly grease a medium loaf pan.
   2. In medium bowl, combine flour, xanthan gum (if using), baking soda, sugar, and salt.
   In mixing bowl, beat eggs (or Ener G Egg replacer with milk or water) until very foamy and fluffy (will help prevent a flat loaf) then add in oil and buttermilk (or Dairy Free substitute).
   3. Slowly mix wet ingredients into dry ingredients. Gently fold in blueberries
   4. Pour batter into prepared loaf pan.
   5. Prepare streusel topping: Mix together flour, butter, and sugar.
   6. Sprinkle over the top of the batter, then place into oven and bake for 50 minutes, or until toothpick inserted in center comes out clean.
   7. Let bread cool for a few minutes, then run knife around edges of pan and remove bread. Place on rack and let cool completely before slicing.