Blueberry-Lemon Olive Oil Quick Bread with Corn Streusel
Servings: 1 9 x 5 or 10 x 5 Loaf or 9-inch Round Cake
Ingredients
- 2 1/2 cups whole wheat pastry flour or Einkorn flour or Jovial GF Pastry Flour + 1 1/2 teaspoons of xanthan gum
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup maple sugar or unbleached cane sugar
- 1/2 cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
- 2 large eggs
- zest of 3 lemons
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon fresh lemon juice
- 3/4 cup whole milk or oat milk
- 1 1/2 cups fresh blueberries
- Optional corn streusel:
- 3/4 cup freeze-dried corn see notes for a substitution
- 1/2 cup blanched almond flour
- 1 Tablespoon organic cornmeal or arrowroot powder
- 6 Tablespoons melted unsalted butter or vegan butter
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 5 or 10 x 5-inch loaf pan and line with unbleached parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the sugar, oil, egg, lemon zest, lemon juice, milk, and vanilla extract until very well combined.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the blueberries. Pour into the prepared pan. If making a gluten-free loaf, allow to sit 10-15 minutes before baking.
- Prepare the streusel: in the bowl of a food processor fitted with the metal blade, pulse together the streusel ingredients until crumbly, about 4 times. Do not overprocess or make too fine. Sprinkle the topping over the batter, lightly pressing the crumbs into the batter.
- Bake for 60-70 minutes or until a tester inserted in the center comes out clean. Cool for 10-15 minutes before removing from pan. Cool completely on a cooling rack.
Notes
Freeze-dried corn can be found with the other freeze-dried fruits and vegetables in many natural foods markets or online on amazon, walmart.com and target.com. But, if you can't find it, take 3/4 cup of defrosted frozen corn. Pat it dry with paper towels and spread it out on a parchment-lined baking sheet and roast at 350 degrees for 20 minutes. You may be able to go for longer, depending on your oven. The corn will have a little more "chew" than freeze-dried corn, but it will still be delicious! You can dehydrate the corn in a dehydrator if you have one, but I haven't tried that so I can't offer a time there.