It’s a great day to make a blueberry crumb loaf! The birds are screaming here this morning. They are so happy about the Spring weather! Everything is so green, and the buds on my Thundercloud Plum trees are swelling and turning pink. We have several of the trees lining the driveway. The smell of the blooms is heavenly! It reminds me of sweet tarts.

Thundercloud Plum Tree Blossoms

Thundercloud Plum Tree Close to Blooming

I planted blueberry bushes three years ago, and this year I think I will get a good crop of them. Blueberry bushes are ornamental also, so I incorporated them in my front garden.

I grew up with my father always having a large garden, and my mother would can and preserve the summer’s bounty, which we would enjoy year round. So, this year I have decided to get back to my roots and grow more of my own food. I started a raised bed garden and so far have planted baby lettuces, which are sprouting already.

Hopefully by summer, I will be making this loaf using my own organic blueberries. But today after being outdoors working in the garden, I can’t think of a better afternoon snack than a cup of tea and a slice of warm blueberry crumb loaf!

Here is the recipe!

Blueberry Crumb Loaf

Preheat your oven to 350º degrees and grease an 8″ inch loaf pan and line it with parchment paper.

Ingredients for Streusel Topping:

1/4 Cup Toasted Walnuts (Toast them for five minutes in your 350º degree preheated oven)

2 Tablespoons Pecans

2 Tablespoons Finely Shredded Unsweetened Coconut

1 Tablespoon Coconut Oil

2 Tablespoons Honey

1 Tablespoon Cinnamon

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

Ingredients For Bread Batter:

2 Cups of Superfine Almond Flour

2 Tablespoons of Coconut Flour

2 Eggs

1/4 Cup Coconut Oil

2 Tablespoons of Dried Currants

3/4 Cup Organic or Wild Blueberries

2 Tablespoons Honey

2 Teaspoons of Pure Vanilla Extract (like this)

1 Teaspoon Gluten Free Baking Soda

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Cardamom

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

Directions:

For the Streusel Topping:

Pulse all the streusel ingredients in a food processor until it forms medium crumbs and is even in texture. I use my mini processor for this, but you can use whatever one you choose.

Set aside while you make your bread batter.

To make the bread batter:

In a medium bowl, whisk together the eggs, melted coconut oil, honey and vanilla extract. Set aside. In a large bowl whisk together the remaining dry ingredients except the currants and blueberries.

Add the wet ingredients into the dry ingredients, and thoroughly incorporate. With a rubber spatula, fold in the currants and blueberries. Spoon the batter into your prepared loaf pan and spread it evenly. It is thick. Then, sprinkle the streusel topping evenly over the loaf.

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. You can tent the loaf with foil the last 15 minutes if you notice the crumb is getting too dark.

Remove from the oven, and cool in the pan for five minutes. Then using the parchment to help you, remove the loaf from the pan and cool on a wire rack.

Serve warm or cooled. Store any leftover bread after the first day in the refrigerator.

Eat Your Nutrients!