Streusel Topped Blueberry Bread
Blueberry Bread, is the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a tasty Streusel Topping, perfect for breakfast, snack or just about anytime.
Whenever there is get together, whether friends or family I am usually asked to bring dessert, from a creamy cheesecake, to homemade cookies to a couple of their favorite sweet breads, a Lemon bread and now this blueberry bread. I made two, one to take and one for us to have for breakfast in the morning, delicious with a cup of coffee or cafe latte.
Recipe Ingredients
- Flour – all purpose flour
- Sugar – granulated sugar
- Baking powder
- Butter – cold or even frozen
- Cinnamon – ground cinnamon
- Milk – whole milk or 2 % milk, I use 2% milk
- Eggs – large eggs
- Vanilla – vanilla extract
- Blueberries – either fresh or frozen blueberries
Place butter in the freezer and then grate directly into the dry ingredients, mix with a fork until you have coarse crumbs.
How to make a blueberry bread recipe
Just before mixing in the blueberries toss them with a little flour, this will help keep them from sinking to the bottom.
In a large bowl whisk together the flour, sugar and baking powder, then cut in butter until it becomes crumbly, remove some of this crumbly mixture to a small bowl, stir in the cinnamon and set aside, this is the topping.
In a medium bowl beat with a fork, the milk, eggs and vanilla until combined, add this mixture to the flour mixture. Stir just until moistened, do not over stir, gently fold in the blueberries. Spoon the batter into prepared loaf pan, and sprinkle with the crumb topping. Bake for until baked through, check with a toothpick for doneness. Let cool a bit in the pan then move to a wire rack to cool completely before serving.
For easier removal line the loaf pan with parchment paper.
Can you make Muffins or a cake?
If you would prefer blueberry muffins, a small bundt cake or even mini loaves instead of a large loaf no problem. That will work too. Baking time for the muffins or mini loaf will be less so keep your eye on them. Approximately 20-25 minutes. And if you can’t get fresh blueberries, then frozen are perfect too.
Different Variations
If you wish instead of blueberries you could use raspberries or even blackberries. Or you could add in some finely chopped nuts such as pecans, walnuts or hazelnuts. If you like lemon then you could add some lemon zest and or a tablespoon or two of fresh lemon juice. Or top the cooled bread with a simple lemon glaze.
How to make a Lemon Glaze
In a small bowl mix together until smooth a cup of powder sugar and 2-3 tablespoons of fresh lemon juice add a tablespoon at a time to reach desired constituency.
Helpful Tips for making a Blueberry Bread
- Be sure not to over stir or you will have a tough sweet bread. If it helps stir until 15 – 16 times.
- Even if you use fresh blueberries place them in the freezer for about 20 minutes before using.
- Toss the berries with a little (1/2 – 1 teaspoon) of flour before adding to the batter.
- Make sure you grease and flour your pan.
- Be sure to pre-heat your oven.
What does stir just until moistened mean?
Mix just until moistened means to combine the dry ingredients and the liquid ingredients just until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. I stir 15-16 times only and it always turns out perfect.
How to cut in Butter
To easily cut in the butter to make coarse crumbs, place the required amount of butter in the freezer for about 20 minutes, and then grate it directly into the flour mixture, stir it up and voila, coarse crumbs.
How to Store blueberry Bread
Wrap the cooled bread in plastic wrap or aluminum foil or place in an airtight container. Store the bread at room temperature for no more than two days. Or place in the refrigerator for up to 3-4 days, although this could dry out the bread.
The bread can also be frozen, wrap in plastic then place in an airtight freezer bag or container. It will keep up to 2-3 months in the freezer.
More Blueberry Recipes
- Streusel Topped Blueberry Chocolate Chip Muffins
- Easy Italian Blueberry Crostata
- No Bake Summer Mixed Berry Cheesecake
- Lemon Glazed Blueberry Baked Donuts
If you love Blueberries like we do I certainly hope you enjoy the Blueberry Bread. Perfect with a cup of coffee anytime of day. Enjoy!
Streusel Topped Blueberry Bread
Ingredients
- 2½ cups all purpose flour
- 1¼ cups sugar
- 1½ teaspoons baking powder
- 1 cup butter*
- ½ teaspoon cinnamon
- ¾ cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups frozen or fresh blueberries **
*I use salted butter if you use unsalted butter then add ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 375F (190C). Grease, spray or line with parchment paper a loaf pan 9×5 inches/25x11cm.
- Just before mixing in the blueberries toss them with 1/2 – 1 tsp of flour, this will help keep them from sinking to the bottom.
- In a large bowl whisk together the flour, sugar and baking powder, then cut in butter* until it becomes crumbly ( using a pastry blender), remove 3/4 cup (100 grams) of this crumbly mixture to a small bowl, stir in cinnamon (this will be your topping) set aside.
- In a medium bowl beat with a fork, the milk, eggs and vanilla until combined (approximately 1 minute), add this mixture to the flour mixture. Stir just until moistened, (about 15-16 stirs no more) gently fold in blueberries. Spoon batter into prepared loaf pan, and sprinkle with the crumb topping. Bake for approximately 50-60 minutes (check with a toothpick for doneness). Let cool before serving. Enjoy!
*Place butter in the freezer and then grate directly into the dry ingredients, mix with a fork until you have coarse crumbs.
Notes
Nutrition
Replubished from May 3, 2014.
May I double check that itโs 1 tablespoon of baking powder
Thank you.
Hi Babs, no it’s 1 1/2 teaspoons of baking powder, it’s all written in the recipe card. ๐
I look forward to your recipes! I read every one.
Hi Patricia, thanks so much, glad you enjoy them. Take care!
Just wanted to no if I could use monk sugar in place of reg. Sugar ,I am dibetic cannot have reg sugar
Hi Peggy, apparently you can, but because monk sugar is much sweeter they say 1/3 cup of monk sugar for every cup of regular sugar. Let me know if you try it. Take care!
Salted or unsalted butter? If using unsalted, should I add salt?
Thanks.
Hi Lo, I always use salted butter but if you use unsalted then yes add 1/4 teaspoon of salt or a little less if you prefer. I just added it to the recipe. I hope you enjoy it. Take care.
One word needed…delicious! I wish I could give this 10 stars. The recipe is easy, and the result is amazing. It’s so light. And as usual, because of my love for cinnamon, I added a full teaspoon. The loaf lasted about 10seconds.
Thank you Rosemary x
Hi Barbi, thanks so much, so glad you like it. Take care and have a wonderful Sunday!
Love your flavors in your recipe
Question is could I substitute the butter for applesauce
I usually do for my recipes but seeing how much milk is in the recipe I didn’t know if it would be to liquidly?
Thank You
Hi Eileen, I have never substituted it for applesauce, you could try, maybe use less milk. Let me know if you try it. Take care and have a great weekend!
I made the Blueberry Streusel Loaf-it was a great hit and I was asked to make it again.
Trust me , I will. Gina
Hi Gina, thanks so much, so glad you and everyone enjoyed it. Take care.
5 star recipe
Blueberry steusel bread…..very delicious and instructions easy to follow. Thank you
Hi Patty, thanks so much, so glad you enjoyed it. Take care.
Wonderful everyone loved thank you
Hi Karen, thanks so much, so glad everyone enjoyed it. Take care.
Iโm curious if you can substitute honey for sugar? Honey is better for diabetics
Hi Alma, yes you can, but since honey is sweeter than sugar, for every 1 cup of sugar substitute 1/2-2/3 cup of honey and since honey is liquid you should also reduce the liquid, so for this recipe I would probably use 2/3 cup of honey + 1 tablespoon and 1/2 cup + 1-2 tablespoons of milk. Check out the video to compare the batter. Let me know how it goes.
Yes I use the honey but I used too much of it and it was sweeter than I wanted it. I also substitute whole wheat flour other than the sweetness they were fine
Hi Alma, thanks so much, glad you liked it and thanks for letting me know. Happy New Year.
Wonderful recipe. Had to bake a bit longer because I used my frozen berries from seasonal picking.