Blueberry and Lime Streusel Cake

Blueberry and Lime Strudel Load Cake
Gluten free Vegan , Nut and Coconut Free ( Option )

Something with a little zing this morning to perk up your palates and lead into warmer days

Lets Take the Humble loaf Cake, fill it with Blueberries , add some zingy lime and top it with a light streusal….that should keep you happy

So easy so delicious and will leave you wanting more ….. well it better πŸ˜‚

We all at the moment need ease and comfort and Loaf Cakes always fit the mark

I wonder how many tonnes of banana bread was baked over lockdowns ??

Though it has its place ( Banana Bread that is ) its time to move on so this is probably one of many loaf cakes that will hit the blog …..well I think everyone now has a tin πŸ˜‚πŸ˜‚

So lets Crack on I know that we need to get that oven on !!!

Blueberry and Lime Strudel Loaf 
Gluten Free and Vegan
We all Need Some Zing

recipe

Blueberry and Lime Streusel Cake Loaf GF, DF V

A blueberry muffin bread is soft, moist, and loaded with blueberries. with that zing of lime


2lb 9′ x 5 ‘ Loaf tin required Loaf can be frozen when cooled sliced or whole , wrap airtight in cling film and tin foil tightly for 3 months


Ingredients

  • 250g Gluten Free Plain flour Blend ( If not using your own blend i recommend Dove Fars Freee UK or Pillsbury Us )
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp Xanthan Gum
  • 120 g dairy free butter, softened to room temperature ( I used Flora Plant based )
  • 100g Caster / Superfine Sugar
  • 50g Soft light Brown Sugar ( I used Billingtons )
  • zest of one lime ( about a tbsp )
  • 2 tbsp Chia Seeds and 6 tbsp Warm Water
  • 120 Dairy Free Yogurt at room temperature ( I used Coconut Collaberative Natural )
  • 1 and 1/2 teaspoons pure vanilla extract
  • 80ml milk, at room temperature ( I used Mighty Pea Pea M!lk )
  • 250g fresh blueberries ( I do not advise frozen for this )
  • – FOR STREUSEL TOPPING
  • 40 g Gluten Free Plain Flour Blend
  • 2 Tbsp soft brown sugar,
  • 1/4 tsp ground cinnamon
  • 30 g Vegan butter

Directions

  1. Mix the Chia Seeds and Warm Water in a small bowl and set aside to go gloopy
  2. preheat the oven to 160 C fan/ 180 C Standard / 350 F
  3. Grease a line with parchment a 2lb ( 9Γ—5 inch loaf pan ) . Set aside.
  4. Whisk the flour, baking soda, baking powder, and xanthan gum together in a large bowl and then sift ( Better rise if you sift !!!! I promise )
  5. Using a handheld or stand mixer fitted with a paddle, beat the butter, caster sugar, and brown sugar and lime zest together on high speed until smooth and creamy, about 2 minutes.
  6. On medium speed, add the chia gloop in two halves one at a ,beating well after each addition.
  7. Beat in the yogurt and vanilla extract on medium speed until combined.
  8. add the dry ingredients and milk into the wet ingredients and fold until no flour pockets remain with a spatula
  9. Fold in the blueberries by hand
  10. Spoon the batter into the prepared baking pan
  11. Melt the Butter for the strudel topping
  12. With a fork , mix the flour , brown sugar and cinnamon until combined
  13. Add the melted butter and mix together until crumbs form
  14. Sprinkle on Loaf
  15. Bake for 55/60 minutes, loosely covering the bread with tinfoil at the 30 minute mark to help prevent the top getting too brown.
  16. A cake tester or cocktail stick inserted in the centre of the loaf will come out clean when the cake is done
  17. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  18. Cover and store bread at room temperature for 2 days or airtight in the fridge for 5 days but it wont last that long
  19. Enjoy

This Loaf didn’t last long I can tell you …..it just hits the mark

We get overloaded with all the utra sweet , chocolate and caramel flavours or palates deserve a good old change !!!

Personally I love a good chocolate bake as much as the next ‘baker ‘

But i do like my fruit based bakes too….. it just right for me

Let me show you why !!

Just Perfect from The Outside
Slices Perfectly !!
Looking Good
To Perfect in the inside !!
To Perfect on The Crumbporn

I rest my case to the benefit of fruit based baking 😜

Right Time for A Coffee

Hope you enjoyed this quick post of a so called ‘ Quick Bread’ Over the pond !!

Please feel free to leave me a comment, or a like, it really does spur me on.

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If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Blueberry and Lime Streusel Cake”

  1. This looks amazing. Could it be made so it isn’t gluten-free? I know I would leave out the xantham gum, but is it a 1:1 switch for other flours?

    I am a huge fruit loaf lover. Not so much with chocolate. This just looks so yummy!

    Liked by 1 person

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