blueberry bread a cut piece on a wire rack
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4.88 from 8 votes

Blueberry Streusel Loaf

Blueberry Streusel Loaf, an easy sweet bread, filled with blueberries and topped with a crunchy buttery topping,breakfast,snack or anytime.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Desserts
Cuisine: American
Servings: 16 servings
Calories: 260kcal
Author: Rosemary Molloy


  • 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)


  • 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.


    **You can also use a mixture of berries if you prefer.


    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