My auto correct keeps trying to make me change streusel to stressful. Rude.
And wrong. Just wrong.
This blueberry streusel loaf is the opposite of stressful. It was one of those miracle recipes that turned out so phenomenally the first try that it makes me feel so legit and proud. It looks just like I imagined, tastes just like I imagined, was SO easy to make, and is pretty damn healthy (at least for something topped with streusel!)
I’ve been SO enjoying posting about lots of fitness and wellness topics. The combo of wellness, food, fitness, and finding that balance of enjoying your life but doing it in a healthful way is what I’m about. BUT if you’ve been around here for awhile, you probably noticed it used to be MUCH more food-focused. Actually, for the first couple years of this bloggy’s life it was entirely recipes. Which was pretty odd because I absolutely never intended for this to be just a food blog. Just food-heavy 😉
But man, the food is where I feel like an expert. It’s my comfort zone. I can put together an awesome HIIT workout for myself and enjoy every minute of it, chat about all the meditation facts I learn because I read about stuff like that constantly… but I just LOVE being able to dream up a recipe, go in the kitchen, grab all my ingredients and fling them together and then pull THIS beauty out of the oven.
It makes me so proud to share recipes like this in my little space here 🙂
And so, I happily present a fantastically easy recipe for this blueberry streusel loaf. It’s healthy enough to count as breakfast but tasty enough to work for dessert. A little bit of butter and drizzle of honey is incredible. I plan to bake the last few bits of it into a bread pudding, like my leftover pastry bread pudding.
- 1/2 C almond flour
- 1 C whole wheat flour
- 1 1/2 C unbleached all-purpose flour
- 3/4 C sugar
- 1 1/2 t baking powder
- 1/2 t baking soda
- 2 eggs
- 1 C unsweetened vanilla almond milk
- 2 T vegetable oil
- 2 C blueberries
- 1 T cornstarch
- 1/4 C unbleached all-purpose flour
- 2 T butter
- 3 T sugar
- pinch salt
- 2 T almond flour
- Preheat oven to 325 degrees. Whisk all dry ingredients together. Make a well in the middle of the dry ingredients, add all the wet ingredients to the middle of the well, and slowly whisk together so you combine the wet ingredients and slowly incorporate the dry ingredients together.
- Before you add the blueberries to the batter, coat them with the cornstarch in a separate bowl. Then pour into the batter and fold into the batter. *It'll keep them suspended in the batter instead instead of letting them sink to the bottom.
- Soften the butter slightly and combine all ingredients in a small bowl. It will be like a really thick paste.
- Pour the batter into a greased loaf pan and using your fingers, break the streusel into little pieces and scatter across the top of the loaf.
- Bake for about one hour, until a toothpick inserted in the middle comes out clean.