Obsessed Cakes
Gluten-Free Blueberry Donut Loaf
Blueberry cake-donut flavor, a soft gluten-free crumb, buttery crumble, and a thin vanilla bean glaze.
- Prep
- About 25 min (estimated)
- Bake
- 45 min, plus more as needed
- Total
- Plus cooling and glaze setting
- Yield
- Two mini loaves
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Ingredients
Vanilla Crumble
- 42 g (about 1/3 cup + 1 teaspoon) Oatsome Gluten-Free All-Purpose Baking Mix
- 35 g (about 2 tablespoons + 2 1/2 teaspoons) granulated sugar
- 30 g (about 2 tablespoons + 1/4 teaspoon) butter, cold and cubed
- 1/2 teaspoon vanilla bean paste
Blueberry Donut Loaf
- 140 g (about 2/3 cup + 2 teaspoons) granulated sugar
- 115 g (about 1/2 cup + 1 teaspoon) neutral oil
- 175 g (about 2/3 cup + 2 teaspoons) plain unsweetened yogurt, regular (not Greek), room temperature
- 65 g JUST Egg, room temperature (weigh for accuracy)
- 130 g (about 1/2 cup + 2 teaspoons) milk, room temperature
- 2 teaspoons vanilla bean paste
- 3/4 teaspoon blueberry emulsion
- 245 g (about 2 cups + 2 teaspoons) Oatsome Gluten-Free All-Purpose Baking Mix
- 25 g (about 3 tablespoons + 1 1/2 teaspoons) cornstarch
- 10 g (about 2 1/2 teaspoons) freeze-dried blueberry powder, preferably wild
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 85 g (about 1/2 cup + 2 teaspoons) dried blueberries, preferably wild
Vanilla Bean Glaze
- 250 g (about 2 cups + 1 tablespoon) powdered sugar
- 60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste
- Pinch salt
Instructions
- Preheat 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.
- Make 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.
- In a large bowl, whisk the sugar, oil, yogurt, JUST Egg, milk, 2 teaspoons vanilla bean paste, and blueberry emulsion until smooth and thoroughly combined.
- Sift 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.
- Fold in the dried blueberries, separating any that are stuck together. Let the batter rest for 3 minutes.
- 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.
- Bake 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.
- Cool 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.
- Whisk 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.