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
May 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!
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1 cup butter
- 1/2 teaspoon cinnamon
- 3/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups frozen or fresh blueberries **
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.
Replubished from May 3, 2014.
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)