Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.
Today I’m sharing Laurel’s gorgeous blueberry streusel bread. It’s just like a delicious blueberry muffin, but you can slice and serve it – perfect with a cup of coffee or tea. It’s also ridiculously simple to make. The flavors of vanilla, lemon, and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This one is definitely on of my favorites.
NOTE: We used silicon molds, so we didn’t need grease our pans. If using metal pans, grease with coconut oil.
For 3 mini loaves or 1 large (9 x 5″) loaf
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
INGREDIENTS (STREUSEL TOPPING)
1/2 cup almond flour
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
Preheat oven to 350F
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!