Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top. You may also love our brown sugar blueberry muffins.
It’s been too long that I’ve been holding onto this recipe idea. Our fruit breads are some of our most popular recipes. Everytime I share a picture of one on social media everyone says “Can I make this with blueberries?” So today we’re making quick bread. With blueberries. And an amazing buttery crumble. I think you’ll think it is worth the wait.
Is this bread healthy? Not really at all, but blueberries themselves are a super food. They are zero cholesterol and are full of fiber, both of which are good for the heart. They have potassium, Vitamin C and Vitamin B6. Eat those fresh blueberries by the handful without any guilt, but save a few for this delicious bread recipe that is great for breakfast or brunch. (source)
Nutritionally, there is no difference between fresh and frozen berries. Both have the same nutrients. For this recipe, we normally use fresh berries, but you can use frozen berries if you’d like. You do not have to defrost the berries before you bake with them unless the recipe you are using calls specifically for defrosted berries.
What makes this bread over-the-top is the buttery crumble baked onto the top. It’s just three ingredients: flour, sugar and butter. It gives the top of the bread just a little bit of a crunch and extra sweetness. The butter should be soft, but not melted. Simply mix the 3 ingredients together. Don’t worry…the mixture will be very crumby but that’s just how you want it. Sprinkle it over the batter before baking.
If you’ve ever baked with blueberries, you know that sometimes the blueberries sink to the bottom of the muffins or breads. That often happens when the batter is not thick enough. This quick bread batter is thick enough to support the blueberries so they should not sink.
If you have trouble with sinking berries, some say you can toss them in a few tablespoons of all-purpose flour before adding them to the batter. We haven’t found this to be 100% accurate every time, so we found another solution. Whether you are making bread or muffins, spoon some of the batter into the prepared pan before adding the blueberries to the batter. Then mix in the blueberries to the remaining batter and scoop as you normally would. This is the most foolproof way we’ve found to fix sinking berries.
Look at that berry stuffed bread. Really. It’s delicious!