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Blueberry Cottage Cheese Streusel Bread

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5 from 1 review

This Blueberry Cottage Cheese Streusel Bread is one of our favorite breakfast snack recipes to make. Secretly packed with protein, made with gluten-free and nut-free ingredients and it is a healthier take on a sweet bread.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 60 mins

Yield: 8-10 slices 1x

Ingredients

Scale

Streusel topping:

  • 1/2 cup rolled oats, gluten-free if needed
  • 3 tablespoons gluten-free all purpose flour
  • 1/4 cup coconut sugar
  • 3 tablespoons unsalted butter, cold and cut into 4 pieces
  • 1 teaspoon vanilla extract

Blueberry Cottage Cheese Bread:

  • 1/3 cup coconut sugar
  • 1/2 cup cottage cheese (blended or as is)
  • 1/4 cup avocado oil
  • 2 eggs
  • 1/2 cup milk of choice
  • 1 1/2 cup gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup frozen wild blueberries

Instructions

  1. Preheat and Prep. Preheat your oven to 350°F and line a loaf pan with parchment paper (or grease it well). I like using an 8.5 x 4.5-inch loaf pan for a nice, tall loaf.
  2. Mix the wet ingredients. In a large bowl, whisk together the coconut sugar, cottage cheese, avocado oil, eggs, and milk. If you’re using blended cottage cheese, mix it in after the other wet ingredients. The batter should be smooth and creamy with a few cottage cheese specks if you didn’t blend.
  3. Add the dry ingredients. Fold in the gluten-free flour and baking powder until just combined—don’t overmix! Gently stir in the frozen blueberries. I don’t thaw them first to help prevent the batter from turning blue.
  4. Make the streusel. In a small bowl, mix together the oats, flour, coconut sugar, and vanilla. Add the cold butter pieces and use your fingers (or a pastry cutter) to blend everything until you have a crumbly mixture with pea-sized pieces of butter.
  5. Assemble and bake. Pour the batter into the loaf pan, smoothing out the top. Sprinkle the streusel mixture evenly over the top—don’t be shy!
  6. Bake for 50–60 minutes, or until a toothpick comes out mostly clean. You want the streusel golden and the bread set in the center.
  7. Let it cool in the pan for 10–15 minutes before lifting it out and cooling fully on a wire rack (if you can wait that long!).

Notes

*Store in airtight container for 2 days, fridge for 5 days or freezer for 2 months

  • Author: Rachel

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