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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.

Blueberry bread with a slice cut on a wire rack.


 

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.

photos how to make blueberry streusel loaf

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.

Quick bread in a loaf pan.

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

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 bread with a slice cut on a wire rack.
Blueberry bread with a slice cut on a wire rack.

Streusel Topped Blueberry Bread

Rosemary Molloy
Blueberry Bread, is the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a tasty Streusel Topping.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 1 loaf
Calories 260 kcal

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

      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.
      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.
      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.
       

      Nutrition

      Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 115mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 415IU | Vitamin C: 1.8mg | Calcium: 40mg | Iron: 1.1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      Replubished from May 3, 2014.

      59 Comments

      1. 5 stars
        Very nice recipe! I like the idea of trying some brown sugar for the topping. Also, I added 1 teaspoon of lemon zest.

      2. 5 stars
        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!

      3. 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?

      4. 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.

        1. 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.

        1. 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.

      5. 5 stars
        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!!

      6. 5 stars
        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!

        1. 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.

      7. 5 stars
        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.

        1. Hi Lindsay, thanks so much, how fun baking with your two year old! So glad everyone liked it. Have a great weekend.

      8. 4 stars
        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.

        1. 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. 🙂

        1. 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.

          1. Thank you.
            Literally in the oven now…

            Love all your recipes and stories big fan

            Eileen

      9. 5 stars
        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!!!

      10. 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.

        1. Hi Sanya, thanks for letting me know, I will make it again this weekend and I will add some salt. Have a great weekend.

      11. 5 stars
        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!

        1. 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.

          1. 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)

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