Blueberry Streusel Loaf, the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a yummy Streusel Topping, perfect anytime.
Blueberry Streusel Loaf
Blueberry Streusel LoafMay 1st in Italy is the equivalent to Labour day in Canada and the United States, so needless to say it is considered a biggie here.
We have been invited to spend the day with friends at their “country house” , it is basically an old Italian house that needs work, but has so much Italian personality, and is great for get-together, lots of space and of course a vineyard included.
So naturally with the invite, came the “can you make a dessert?” and whenever my friend says that, she means something Canadian, so since I was dying to make this Blueberry Loaf with a Buttery Streusel Topping and a hint of cinnamon for a while now.
I thought this would be the perfect occasion to make it again.
I made 2, one to take and 1 for us to have for breakfast in the morning, delicious with a cup of coffee or cafe latte.
And did I mention how easy it is to make this Sweet Loaf? If you would prefer muffins instead no problem. That works too.
So since this is a big Italian holiday, and I decided to make this amazing and I mean, seriously amazing moist Blueberry Sweet Loaf, I also baked some Chocolate Chip Cookies.
More Blueberry Recipes you may enjoy!
Streusel Topped Blueberry Chocolate Chip Muffins
Easy Italian Blueberry Crostata
No Bake Summer Mixed Berry Cheesecake
Lemon Glazed Blueberry Baked Donuts
Italians are right when they say it’s always better to have too much food than not enough. You can never really over do it. That is one of the things I learned in Italy, my husband says I learned how to eat pasta really well too.
Blueberry Streusel Loaf
I’ve also learned, as I was reminded today, if I could teach the Italians one thing and only one thing I swear it would be how to park a car!
They take two spaces, no they even take three spaces, oh wait! They don’t take any spaces because there is no parking space there, but hey what the hell there is now.
But thank God this loaf is a good thing. Delicious, moist and that topping.. next time I’m looking for a parking space I should bring a slice with me. Enjoy!
Blueberry Streusel Loaf
Ingredients
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1 cup butter
- 1/2 teaspoon cinnamon
- 3/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups frozen or fresh blueberries **
Instructions
- Pre-heat oven to 375° (190°), and grease 2 medium loaf pans or 1 large (9x5 inches). (you decide)
- In a large bowl with a whisk combine flour, sugar and baking powder, 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). In a medium bowl beat with a fork, milk, eggs and vanilla till combined (approximately 1 minute), add this mixture to the flour mixture (in the large bowl). Stir just until moistened, gently fold in blueberries. Spoon batter into 2 medium prepared loaf pans, and sprinkle both (1/2 each) with the topping. Bake for 45 to 50 minutes (check with toothpick for doneness, depending on the size of your loaf pan, you may need more or less time). Let cool before serving. Enjoy.
- **You can also use a mixture of berries if you prefer.
Nutrition
Replubished from May 3, 2014.
Jan says
May 17, 2019 at 7:56 pmThis loaf is so delicious!!! The only difference I made was to add 2-3 tbsp of light brown sugar to the struesel topping. This is my new go-to favorite for blueberries! Thanks so much for the recipe!!
Rosemary says
May 17, 2019 at 8:21 pmHi Jan, thanks so much. I love brown sugar, good idea. Have a great weekend.
claudia gonzalez says
January 14, 2019 at 9:33 pmI love this loaf! My 2 year old loves it too and I was thinking I should make this recipe in cupcake form for his 3rd birthday with a little bit of cream cheese frosting on top! Thank you for sharing all your delicious recipes!
Rosemary says
January 15, 2019 at 8:51 amHi Claudia, thanks so much. So glad you and your 2 year old love it, I think cupcakes are a great idea. Hope he has a wonderful birthday.
Lindsay Kent says
January 10, 2019 at 8:37 pmMade this last night with the help of my two-year-old. It is delicious! My husband thought it was the best he’s had, as did my friend who comes for coffee once a week. Great recipe! Mine didn’t require additional time to cook; they turned out beautifully in my loaf pans. Also, I greased my pans with salted butter but used unsalted butter for the recipe. That combination tasted excellent.
Rosemary says
January 11, 2019 at 3:58 pmHi Lindsay, thanks so much, how fun baking with your two year old! So glad everyone liked it. Have a great weekend.
Carol says
May 9, 2018 at 1:42 amI used a 4×8 pan but this recipe seems like it could easily make two 4×8 loaves. Had to keep it in the oven much longer than recipe called for. Much longer.
Rosemary says
May 9, 2018 at 7:56 amHi Carol, sorry about that maybe a 9×5 would have been better or you could have used 2 medium loaf pans. Hope you enjoyed though. 🙂
Lo says
April 16, 2018 at 6:30 pmHow much salt should be added…1/2 teaspoon, full teaspoon?
Rosemary says
April 16, 2018 at 6:36 pmHi Lo I didn’t add salt to this recipe because I used salted butter. I wouldn’t add more than a pinch or 1/4 teaspoon. Hope that helps.
Lo says
April 16, 2018 at 10:44 pmThanks!
Rosemary says
April 17, 2018 at 3:17 pmYour welcome. 🙂
Eileen Iagrosse says
March 22, 2018 at 4:41 pmWhat size is a medium loaf pan and what size is a large loaf pan
Rosemary says
March 22, 2018 at 6:29 pmHi Eileen, I would say a large pan is an 8 x 4 inch loaf pan. Hope that helps. thanks
Eileen says
March 22, 2018 at 7:07 pmThank you.
Literally in the oven now…
Love all your recipes and stories big fan
Eileen
Rosemary says
March 22, 2018 at 7:31 pmHi Eileen, thanks so much, let me know how it goes. 🙂
Shannon says
August 29, 2017 at 11:22 pmI wanted to let you know I made this for a neighborhood party and it was the hit of the party! So moist and delicious! It is now on my regular bake list. The only modification I had to make is to double the recipe! Thanks!!!
Rosemary says
August 31, 2017 at 11:16 amHi Shannon, thanks so much, so glad everyone enjoyed it. 🙂
Renee says
May 27, 2016 at 7:31 amI love blueberries and this looks like the perfect dessert or breakfast!!!
Rosemary says
May 30, 2016 at 9:28 pmHi Renee thanks and yes great for breakfast.
Sanya says
July 21, 2015 at 5:16 pmI made this loaf on Saturday! Easy and tastes ok. I’m really surprised it doesn’t call for salt. I think it needs that level of flavor development to make this loaf go from good to excellent.
Rosemary says
July 24, 2015 at 7:21 pmHi Sanya, thanks for letting me know, I will make it again this weekend and I will add some salt. Have a great weekend.
Roz | La Bella Vita Cucina says
May 4, 2014 at 4:57 pmLove blueberries in sweet breads and muffins. So glad to have found your blog to read more about your life in Italy and enjoy your recipes! We’ll be in Italy in 2 weeks and am so excited about it!
rose says
May 4, 2014 at 6:55 pmHi Roz, So glad you found my blog too, I like yours too. Hope you have a great time in Italy, the weather has been pretty good, so hopefully it will continue. Let me know how your visit is going.
Maria says
January 17, 2018 at 8:34 pmcan this recipe Blueberry Streusel Loaf be made with less sugar, for diabetics?
Rosemary says
January 17, 2018 at 9:04 pmHi Maria, I have never made it with less sugar but I am sure you could. Try it and let me know. (maybe reduce to 3/4 cup)