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Gluten-Free Blueberry Donut Loaf

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Recipe by Angela Heckler

Baking with all-purpose flour?Try my Blueberry Old-Fashioned Donut Loaf

This gluten-free version tastes so close to my regular blueberry donut loaf. It's fluffy, bouncy, and moist, with blueberry flavor through the crumb, a buttery crumble top, and a thin vanilla bean glaze.

This recipe was created in partnership with Oatsome.

Gluten-Free Blueberry Donut Loaf, finished and ready to serve
Surprise me
A held slice showing purple blueberry crumb, crumble, and glaze
The soft blueberry crumb underneath the crumble and glaze.

The gluten-free version had to happen

My Blueberry Donut Loaf has been so popular that I had to make a gluten-free version. I wanted to keep that blueberry cake-donut flavor and the crumble-and-glaze finish I love in the original.

I used Oatsome Gluten-Free All-Purpose Baking Mix for this one, too. It gave me a fluffy, bouncy, moist loaf, and my husband couldn't even tell it was gluten-free!

Ingredient notes

Key ingredients

01

Oatsome Gluten-Free All-Purpose Baking Mix

Oatsome is built around oat flour and light buckwheat flour, which behave very differently from a standard 1:1 gluten-free flour. This formula is written for that mix, and I don't recommend replacing it with another flour.

02

Wild blueberry powder and dried wild blueberries

I prefer wild blueberries for both the freeze-dried powder and dried fruit. Their flavor is noticeably brighter and more present in the loaf. The powder flavors the whole crumb, while the dried berries add chewy pockets. Regular versions of both work well too.

03

Plain unsweetened yogurt

Use regular yogurt for this formula, rather than the thicker Greek style. Bring it to room temperature before mixing.

04

JUST Egg

This is the egg substitute I used in the batter. Weigh the 65 g and bring it to room temperature with the yogurt.

05

Blueberry emulsion

The powder and dried fruit bring the blueberry; the emulsion adds that nostalgic blueberry cake-donut flavor.

Oatsome Gluten-Free All-Purpose Baking Mix beside the blueberry loaf ingredients
Oatsome Gluten-Free All-Purpose Baking Mix is the mix I used for this loaf.

Brands I used for this recipe

These are the products I use for this loaf.

Baking dairy-free? See my ingredient guide

JUST Egg product packaging

JUST Egg

I used 65 g in this batter, brought to room temperature before mixing.

Testing notes

Why this works

Make room for the glaze to drain

Remove the parchment and set the loaves directly on a rack over a tray. This lets excess glaze drain instead of pooling against the bottom. The loaves can be just slightly warm or fully cooled when you glaze them.

Step by step

How It All Comes Together

  1. Step 1

    Prepare the two mini loaf pans

    Heat the oven to 350°F (175°C). Grease two mini loaf pans, each 7.7 x 3.75 x 2.5 inches inside, and line them with parchment, leaving handles for lifting.

    Two metal mini loaf pans lined with parchment and held with clips
    Line both mini loaf pans with parchment handles for lifting.

  2. Step 2

    Make and freeze the crumble

    Mix the baking mix and sugar. Work in the cold cubed butter and vanilla bean paste with your fingertips until crumbs form, leaving some larger clusters. Freeze while you prepare the batter.

    Fingers working butter into the dry crumble ingredients in a bowl
    Work the cold butter into the baking mix and sugar.
    Pale crumble in a glass bowl with small crumbs and larger clusters
    Keep a mix of small crumbs and larger clusters, then freeze.

  3. Step 3

    Whisk the wet ingredients

    Whisk the sugar, oil, yogurt, JUST Egg, milk, vanilla bean paste, and blueberry emulsion until smooth and thoroughly combined. Bring the yogurt, JUST Egg, and milk to room temperature before mixing.

    Sugar being poured into the wet ingredients in a glass bowl
    Whisk the sugar into the wet batter ingredients.
    Smooth pale yellow wet ingredients in a glass bowl
    Whisk until the mixture is smooth before adding the dry ingredients.

  4. Step 4

    Sift and mix the dry ingredients

    Sift the baking mix, cornstarch, freeze-dried blueberry powder, baking powder, baking soda, salt, and nutmeg over the wet mixture. Mix just until no dry pockets remain.

    Deep purple freeze-dried blueberry powder on the pale dry ingredients
    The freeze-dried powder flavors and colors the crumb.
    A fine mesh sieve holding dry ingredients above the mixing bowl
    Sifting breaks up clumps in the blueberry powder.
    Purple blueberry batter with a whisk resting in a glass bowl
    Stop mixing once the dry pockets disappear.

  5. Step 5

    Fold in the berries and rest

    Separate any dried blueberries that are stuck together, then fold them into the batter. Let the mixed batter rest for 3 minutes before filling the pans.

    Dried blueberries scattered over purple batter in a bowl
    Fold the berries through, then give the batter its 3-minute rest.

  6. Step 6

    Fill both pans and top with crumble

    Divide the batter evenly between the two prepared pans and smooth the tops. Divide all the frozen crumble between the loaves, scattering it over the batter.

    Purple blueberry batter being poured into a parchment-lined mini loaf pan
    Divide the batter evenly between the two pans.
    Purple batter spread across the bottom of a lined mini loaf pan
    Smooth the batter in each pan before adding the topping.
    Hands scattering pale crumble over blueberry batter in mini loaf pans
    All the frozen crumble goes on top of the two loaves.
    Two pans of blueberry batter topped with pale crumble
    The filled pans show the crumble topping before baking.

  7. Step 7

    Bake, tent, and check the center

    Bake for 25 minutes, then tent the loaves loosely with foil and bake another 20 minutes. Begin checking each loaf at 45 minutes total. Continue as needed until the centers are fully set and a knife or tester inserted into the cake comes out clean or with a few moist crumbs.

    A knife with a thin coating of blueberry cake residue resting over the baked loaf
    Check the cake in the center with a knife. Look for a clean blade or a few moist crumbs, without wet batter.
    A thermometer reading 210.0 degrees Fahrenheit held above a baked blueberry loaf
    The photographed loaf registered 210.0°F. Check that the cake in the center is set, too.

  8. Step 8

    Cool and remove the parchment

    Cool in the pans for 15 minutes. Loosen every edge without parchment, then lift each loaf carefully with the paper handles. Support each loaf as you peel away the parchment and place it directly on a wire rack. If a loaf still feels fragile, let it rest longer before lifting. Let the loaves cool until just slightly warm, or let them cool fully, before glazing.

    Hands supporting an unwrapped blueberry loaf above its parchment
    Support the loaf as you remove the paper.

  9. Step 9

    Glaze the loaves

    Whisk the powdered sugar, milk, vanilla bean paste, and salt until smooth. The loaves can be just slightly warm or fully cooled, but should no longer feel hot. Set a tray under the wire rack and divide the glaze over both loaves. Let the excess drain and the glaze set before slicing.

    Pale glaze pouring from a pitcher over a blueberry loaf on a wire rack
    Set a tray beneath the rack to catch excess glaze.

  10. Step 10

    Slice and enjoy

    Once the glaze has set, slice gently through the crumble top. The loaf has a soft blueberry crumb, little pockets of dried berries, and a thin vanilla bean glaze.

    A knife slicing a glazed blueberry loaf on parchment
    Let the glaze set before slicing.
    A slice held up to show blueberry crumb beneath crumble and a thin glaze
    A close look at the blueberry crumb, buttery crumble, and set glaze.
    A sliced blueberry donut loaf with crumble and a thin glaze viewed from above
    The finished gluten-free blueberry donut loaf, ready to share.

Before you slice

Texture and serving notes

Let the glaze set before cutting. You can serve the loaves slightly warm, with a soft blueberry crumb beneath the buttery crumble and thin vanilla bean glaze.

Recipe FAQ

Questions that come up

Can I use a different gluten-free flour?

I don't recommend it for this recipe. Oatsome Gluten-Free All-Purpose Baking Mix is primarily oat flour and light buckwheat flour, so it behaves very differently from a standard 1:1 gluten-free flour. This formula is written for Oatsome.

Can I use regular dried blueberries and blueberry powder?

Yes, regular versions of both work well. Wild is my preference for a noticeably brighter, more present blueberry flavor, whether you're choosing the dried fruit or the freeze-dried powder.

Can I use fresh blueberries instead of dried?

I would keep the dried blueberries here. Fresh berries add more moisture and juicy pockets, which move the loaf away from the blueberry cake-donut texture.

What if I have whole freeze-dried blueberries?

Grind them into a fine powder and sift out any firm pieces, then weigh the 10 g needed for this recipe.

Will it turn out the same if I use volume measurements?

Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.

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Recipe card

Gluten-Free Blueberry Donut Loaf

No ratings yet.
Beginner
Finished Gluten-Free Blueberry Donut Loaf
Prep
About 25 min (estimated)
Bake
45 min, plus more as needed
Total
Plus cooling and glaze setting
Yield
Two mini loaves

Measurement note

For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.

Ingredients

Vanilla Crumble

  • 42 g Oatsome Gluten-Free All-Purpose Baking Mix42 g (about 1/3 cup + 1 teaspoon) Oatsome Gluten-Free All-Purpose Baking Mix
  • 35 g granulated sugar35 g (about 2 tablespoons + 2 1/2 teaspoons) granulated sugar
  • 30 g butter, cold and cubed30 g (about 2 tablespoons + 1/4 teaspoon) butter, cold and cubed
  • 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste

Blueberry Donut Loaf

  • 140 g granulated sugar140 g (about 2/3 cup + 2 teaspoons) granulated sugar
  • 115 g neutral oil115 g (about 1/2 cup + 1 teaspoon) neutral oil
  • 175 g plain unsweetened yogurt, regular (not Greek), room temperature175 g (about 2/3 cup + 2 teaspoons) plain unsweetened yogurt, regular (not Greek), room temperature
  • 65 g JUST Egg, room temperature (weigh for accuracy)65 g JUST Egg, room temperature (weigh for accuracy)
  • 130 g milk, room temperature130 g (about 1/2 cup + 2 teaspoons) milk, room temperature
  • 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
  • 3/4 teaspoon blueberry emulsion3/4 teaspoon blueberry emulsion
  • 245 g Oatsome Gluten-Free All-Purpose Baking Mix245 g (about 2 cups + 2 teaspoons) Oatsome Gluten-Free All-Purpose Baking Mix
  • 25 g cornstarch25 g (about 3 tablespoons + 1 1/2 teaspoons) cornstarch
  • 10 g freeze-dried blueberry powder, preferably wild10 g (about 2 1/2 teaspoons) freeze-dried blueberry powder, preferably wild
  • 1/4 teaspoon baking powder1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda1/4 teaspoon baking soda
  • 1/2 teaspoon salt1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
  • 85 g dried blueberries, preferably wild85 g (about 1/2 cup + 2 teaspoons) dried blueberries, preferably wild

Vanilla Bean Glaze

  • 250 g powdered sugar250 g (about 2 cups + 1 tablespoon) powdered sugar
  • 60 g milk60 g (about 1/4 cup) milk
  • 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
  • Pinch saltPinch salt

Pan used

I used two mini loaf pans for this batch: Fat Daddio's ProSeries Bread Pans, 2ct. Each pan measures 7.7 x 3.75 x 2.5 inches inside.

Removing the parchment

Cool in the pans for 15 minutes. Loosen the unlined edges, lift each loaf carefully, and support it while removing the paper. Let the loaves cool on the rack until just slightly warm or fully cooled before glazing.

Oven note

Let the loaf tell you when it is ready.

Ovens vary, so begin checking within the listed bake-time range. The center should be set, and a tester should come out with moist crumbs, not wet batter. If an internal-temperature range is included, use that as an extra check.

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two mini loaf pans, each 7.7 x 3.75 x 2.5 inches inside, and line them with parchment, leaving handles for lifting.
  2. 2Make the crumble: combine the Oatsome Gluten-Free All-Purpose Baking Mix and sugar. Add the cold cubed butter and 1/2 teaspoon vanilla bean paste. Work together with your fingertips until crumbs form, leaving some larger clusters. Freeze while you make the batter.
  3. 3In a large bowl, whisk the sugar, oil, yogurt, JUST Egg, milk, 2 teaspoons vanilla bean paste, and blueberry emulsion until smooth and thoroughly combined.
  4. 4Sift the Oatsome Gluten-Free All-Purpose Baking Mix, cornstarch, freeze-dried blueberry powder, baking powder, baking soda, salt, and nutmeg over the wet mixture. Mix just until no dry pockets remain.
  5. 5Fold in the dried blueberries, separating any that are stuck together. Let the batter rest for 3 minutes.
  6. 6Divide the batter evenly between the two prepared pans and smooth the tops. Divide all the frozen crumble between the loaves, scattering it over the batter.
  7. 7Bake for 25 minutes. Tent the loaves loosely with foil and bake for another 20 minutes. At 45 minutes total, begin checking each loaf for doneness. Continue baking as needed until the centers are fully set and a knife or tester inserted into the cake comes out clean or with a few moist crumbs.
  8. 8Cool in the pans for 15 minutes. Loosen every unlined edge, then lift each loaf carefully with the parchment handles. Support each loaf while peeling away the paper. If a loaf feels too fragile, let it cool longer before lifting. Place directly on a wire rack, with a tray underneath for glazing. Let the loaves cool until just slightly warm, or let them cool fully, before glazing.
  9. 9Whisk the powdered sugar, milk, 1 teaspoon vanilla bean paste, and pinch of salt until completely smooth. Divide over the two loaves once they are just slightly warm or fully cooled, and let the excess drain through the rack. Let the glaze set before slicing.
Explore the seriesExplore all Donut Loaf Recipes
Angela Heckler smiling in her kitchen while making tea

Meet the baker

Angela Heckler

Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.

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