Blueberry Bread, is the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a yummy Streusel Topping, perfect anytime.
Streusel Topped Blueberry Bread
Streusel Topped Blueberry BreadMay 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-togethers, 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, Â one to take and 1 for us to have for breakfast in the morning, delicious with a cup of coffee or cafe latte.
Can you make Muffins or a cake?
If you would prefer muffins or even a small bundt cake instead of a loaf no problem. That will work too. And if you can’t get fresh blueberries, then frozen are perfect too.
How to Make Blueberry Bread
- In a large bowl whisk together the flour, sugar and baking powder.
- Then cut in the butter until you have coarse crumbs.
- Remove 3/4 cup of this crumbly mixture to a small bowl and stir in a little cinnamon (this will be your topping).
- In a medium bowl beat the milk, eggs and vanilla with a fork until combined.
- Add this mixture to the flour mixture.
- Stir just until moistened, gently fold in blueberries.
- Spoon the batter into the prepared loaf pan and sprinkle with the topping.
- Bake for about 1 hour.
- Let cool before serving.
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.
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.
Blueberry Streusel Loaf
More Blueberry Recipes
Streusel Topped Blueberry Chocolate Chip Muffins
Easy Italian Blueberry Crostata
No Bake Summer Mixed Berry Cheesecake
Lemon Glazed Blueberry Baked Donuts
How to Store Sweet Bread
Wrap the cooled bread in plastic or foil. Store the bread at room temperature for no more than two days. 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.
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!
Blueberry Streusel Loaf
Ingredients
- 2 1/2 cups all purpose flour (325 grams)
- 1 1/4 cups sugar (250 grams)
- 1 1/2 teaspoons baking powder
- 1 cup butter (200 grams)
- 1/2 teaspoon cinnamon
- 3/4 cup milk (180 grams)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups frozen or fresh blueberries ** (200 grams)
Instructions
- Pre-heat oven to 375° (190°). Grease a large loaf pan 9x5 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) 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.
Jan says
This 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
Hi Jan, thanks so much. I love brown sugar, good idea. Have a great weekend.
claudia gonzalez says
I 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
Hi 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
Made 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
Hi Lindsay, thanks so much, how fun baking with your two year old! So glad everyone liked it. Have a great weekend.
Carol says
I 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
Hi 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
How much salt should be added…1/2 teaspoon, full teaspoon?
Rosemary says
Hi 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
Thanks!
Rosemary says
Your welcome. 🙂
Eileen Iagrosse says
What size is a medium loaf pan and what size is a large loaf pan
Rosemary says
Hi Eileen, I would say a large pan is an 8 x 4 inch loaf pan. Hope that helps. thanks
Eileen says
Thank you.
Literally in the oven now…
Love all your recipes and stories big fan
Eileen
Rosemary says
Hi Eileen, thanks so much, let me know how it goes. 🙂
Shannon says
I 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
Hi Shannon, thanks so much, so glad everyone enjoyed it. 🙂
Renee says
I love blueberries and this looks like the perfect dessert or breakfast!!!
Rosemary says
Hi Renee thanks and yes great for breakfast.
Sanya says
I 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
Hi 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
Love 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
Hi 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
can this recipe Blueberry Streusel Loaf be made with less sugar, for diabetics?
Rosemary says
Hi 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)