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.
Very nice recipe! I like the idea of trying some brown sugar for the topping. Also, I added 1 teaspoon of lemon zest.
Hi Neal, thanks so much, glad you enjoyed it.
this was amazing, the best, i used frozen blueberries picked in maine, The crumb topping is life changing, My family of 5 gobbled this down in one day!
Hi Erin, thanks so much, so glad it was a hit. Take care.
Help. This is very thick batter. Is 2.5 cups of flour correct??
Folding the berries was a challenge. So thick. What did I do wrong?
Hi Laura, the batter is very thick, so I don’t think you did anything wrong.
I made 3 loaves and I had to cook the bread much longer. The bread got to brown on the bottom and sides. I used. crisco to grease the pans. Will it be okay to brush oil on the pans. The pans I use are the blue enamel pans. Other than cooking longer and brown sides they were delicious.
Hi Dot, I don’t know why the bread got too brown on the bottom and sides, if you had to bake it much longer maybe the temperature is off on your oven. Glad it was good though.
Could you substitute buttermilk for regular milk?
Hi Wendy, I am not really sure because I have never used buttermilk in this recipe. Although I did read that if you do substitute with butter milk then you should also replace the powdered sugar with baking soda. But I can’t guarantee the same results.
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!!
Hi Jan, thanks so much. I love brown sugar, good idea. Have a great weekend.
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!
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.
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.
Hi Lindsay, thanks so much, how fun baking with your two year old! So glad everyone liked it. Have a great weekend.
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.
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. 🙂
How much salt should be added…1/2 teaspoon, full teaspoon?
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.
Thanks!
Your welcome. 🙂
What size is a medium loaf pan and what size is a large loaf pan
Hi Eileen, I would say a large pan is an 8 x 4 inch loaf pan. Hope that helps. thanks
Thank you.
Literally in the oven now…
Love all your recipes and stories big fan
Eileen
Hi Eileen, thanks so much, let me know how it goes. 🙂
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!!!
Hi Shannon, thanks so much, so glad everyone enjoyed it. 🙂
I love blueberries and this looks like the perfect dessert or breakfast!!!
Hi Renee thanks and yes great for breakfast.
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.
Hi Sanya, thanks for letting me know, I will make it again this weekend and I will add some salt. Have a great weekend.
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!
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.
can this recipe Blueberry Streusel Loaf be made with less sugar, for diabetics?
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)