Bread | Healthy eating/specialty diet | Loafs | Muffins | Quickbreads | Recipes | Vegan

Blueberry streusel loaf (vegan)

May 30, 2014

I’ve been recently invited to join Fiesta Fridays that are hosted well, every Friday on thenovicegardener by the ever so lovely thenotsocreativecook who, by the way is actually super creative despite the domain name. I’ve never done a blogger recipe party before so this is quite new to me but I’m super glad to have stubbled upon something like this be cause it sounds like it’s going to be super fun!

Fiesta Friday Badge Button I party @

Summer is just around the corner and because of that, we’ve been buying new garden additions like no tomorrow. We recently got a bunch of herb plants, some more zucchinis, some bell peppers and our newest fruit addition has been 3 more blueberry plants! Yup, this is our first summer with blueberry plants (the other two we have we got at the end of last summer) and I can’t wait until those little guys start growing because I absolutely love those antioxidant packed berries of joy! In honor of our new blueberry bushes, I decided to make a loaf of oh so delicious blueberry streusel bread! Now, I don’t know about you but I always feel like you can easily make anything extra yummy and fancy looking by adding streusel topping. (:

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Ingredients:

1 1/2 cup flour
1/2 cup oats
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sugar
1 cup milk of choice
1 teaspoon vanilla
3 tablespoons oil
1 cup blueberries (preferably frozen)

streusel:

2 tablespoons flour
3 tablespoons oats
1 teaspoon cinnamon
3 tablespoons coconut oil
1/4 cup brown sugar

Let’s get going! 

  1. Sift the flour, sugar, baking powder, cinnamon, salt and oats into a large bowl.

  2. In a separate small bowl, combine the brown sugar, oats, cinnamon, flour and coconut oil together to create coarse crumbs for the crumble.

  3. Add the milk, vanilla, and oil into the bowl of dry ingredients from step 1. Stir until just combined. Then, carefully fold in the blueberries

  4. Pour the mixture into a loaf pan and top it with the crumble mixture from step 2.
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  5. Bake at 350F for 45 – 50 minutes until a toothpick comes out clean when inserted into the center. Munch!

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Even though this blueberry loaf had oats in it, lil’ bun was too distracted by the delicious streusel topping to notice the healthy oats inside (see, I told you streusel works!). She’s been in the kitchen less often lately because she has a bunch of school projects to do…who knew that she would have more homework than me?! She’s actually been more eager to help out lately because I’ve been telling her that my blog has been getting off it’s feet because of all your support and has recently been added to myTaste.com (yay!). She still helps out whenever she can but she doesn’t mind it so much when she’s too busy to assist me with baking because either way she gets to munch away on the treats whether she had to help out in the process or not!

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  1. loving the addition of coconut oil.. a really misunderstood tool that i reckon maybe 2015’s new thang! Thanks for bringing this to the party! Happy FF18!

  2. Anything with streusel topping looks so fancy, indeed! 🙂 This loaf is so perfect for breakfast! But I don’t mind having a slice right now and it’s almost lunch time for me! 😀

    Thank you for coming over at FF! I am glad that you’re here! I hope you don’t mind visiting other guests and mingle. They are all friendly! 😉

    Also, thanks for the mention! 🙂 Enjoy and have a fab weekend! Hope to see you again next Friday!

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