this olive oil loaf is no ordinary loaf, it packs a punch with lemon flavour and it’s topped with the most addictive and crumble-y blueberry-cinnamon streusel.
Hello, please meet the loaf of my motherfucking dreams. I apologize for starting this off on such a strong note, but it simply has to be said.
I’ve been dreaming about making some sort of olive oil cake. It seems to have really just got super ~trendy~ too, but my olive oil cake experiments have been happening for over a year now!! After a bit of trial and error, and generally trying to figure out *what* exactly I wanted to make with extra virgin olive oil, I finally have something (amazing) to show for it!
This is the most lush yet light yet fluffy yet dense yet not too dense (don’t worry) lemon olive oil loaf WITH (I’m not done yet) a blueberry cinnamon streusel on top. It’s a mouthful, but also, it’s mouth happiness. Scroll on.
This loaf is made with both almond flour and coconut flour, to offer you the best of what both worlds have to offer, resulting in the perfect sort of cake-loaf consistency. It’s not exactly cake, certainly more loaf than cake, and possibly could even be compared to a coffee cake, if the coffee cake was wholly lemon and had streusel on top.
Beyond coconut flour and almond flour, you will need ample honey and the fanciest extra virgin olive oil you can find for flavour purposes. Finally, lemon (duh), eggs, and a couple of other basic ingredients round out the loaf.
Of course, you could make this loaf sans cinnamon blueberry streusel, but also like, WHY would you do that to yourself?! You need the real-deal. The streusel just completes this. It provides a bit of crisp to an otherwise soft loaf, and incidentally, a bit of spice thanks to the cinnamon. Also, the blueberry flavour compliments the whole thing. Sidenote, if you don’t have any blueberry jam, you can use fresh blueberries or frozen blueberries.
Without further adieu, please find the recipe and instructions below. As per usual, if you do try making this recipe, please tell me (or show me!). Drop me a comment below, or follow me slash DM me on Instagram @grainfreee.
A few related recipes if you’re looking for some more lemon-y or loaf-y treats:
- LEMON CUPCAKES WITH RASPBERRY MERINGUE FROSTING (coconut flour)
- LEMON CURD LOAF (coconut flour)
- LEMON POPPYSEED MUFFINS (coconut flour)
- LEMON MERINGUE PIE (almond flour)
- CINNAMON SWIRL COFFEE CAKE LOAF (coconut flour)
lemon olive oil loaf with blueberry cinnamon streusel: ingredients
lemon olive oil loaf
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup extra virgin olive oil (the fanciest/best one you’ve got)
- 1/2 cup honey
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 1/4 cup pure/freshly-squeezed lemon juice (approx 1 lemon)
- 1 tbsp apple cider vinegar
- 4 eggs
blueberry cinnamon streusel
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp cinnamon
- 1/3 cup blueberry jam (sub in fresh or frozen blueberries if you don’t have any jam)
- 1 tbsp coconut oil
- 2 tbsp honey
lemon olive oil loaf with blueberry cinnamon streusel: how to
lemon olive oil loaf
- start by making your loaf batter. in a large bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, and zest.
- in another medium-sized bowl, mix together your wet ingredients, ending with the eggs. whisk until well combined.
- now, pour the wet ingredients into your dry ingredients, and combine everything until it’s well mixed, it should be a light and fluffy batter that is not clumpy.
- spoon or pour the batter into a prepared standard size loaf pan, lined with parchment paper to make it easy to remove afterwards. set aside while you prepare the blueberry cinnamon streusel topping.
blueberry cinnamon streusel
- combine the almond flour, coconut flour and cinnamon in a small bowl.
- add the oil, honey and blueberry jam. mix well, allowing for clumps.
- spoon the blueberry cinnamon streusel so it’s scattered across the length of the lemon olive oil loaf.
- bake the loaf in a preheated oven at 350 for 40-45 minutes. keep an eye to avoid the streusel from burning.
lemon olive oil loaf with blueberry cinnamon streusel
Ingredients
lemon olive oil loaf
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup extra virgin olive oil the fanciest/best one you've got
- 1/2 cup honey
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 1/4 cup pure/freshly-squeezed lemon juice approx 1 lemon
- 1 tbsp apple cider vinegar
- 4 eggs
blueberry cinnamon streusel
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp cinnamon
- 1/3 cup blueberry jam sub in fresh or frozen blueberries if you don’t have any jam
- 1 tbsp coconut oil
- 2 tbsp honey
Instructions
lemon olive oil loaf
- start by making your loaf batter. in a large bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, and zest.
- in another medium-sized bowl, mix together your wet ingredients, ending with the eggs. whisk until well combined.
- now, pour the wet ingredients into your dry ingredients, and combine everything until it's well mixed, it should be a light and fluffy batter that is not clumpy.
- spoon or pour the batter into a prepared standard size loaf pan, lined with parchment paper to make it easy to remove afterwards. set aside while you prepare the blueberry cinnamon streusel topping.
blueberry cinnamon streusel
- combine the almond flour, coconut flour and cinnamon in a small bowl.
- add the oil, honey and blueberry jam. mix well, allowing for clumps.
- spoon the blueberry cinnamon streusel so it's scattered across the length of the lemon olive oil loaf.
- bake the loaf in a preheated oven at 350 for 40-45 minutes. keep an eye to avoid the streusel from burning.