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.
Blueberry Bread Recipe
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.
What are the health benefits of blueberries?
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)
Is there a difference between fresh and frozen blueberries?
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.
Blueberry Bread with Crumb Topping
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.
Why did my blueberries sink?
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!
OTHER QUICK BREAD RECIPES
- Gingerbread Loaf
- Cottage Cheese Walnut Bread
- Banana Bread Recipe
- Pistachio Bread
- Strawberry Bread
- Peach Bread
- Apple Bread
Blueberry Bread
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
For the Crumble:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter softened
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the blueberries gently into the batter.
- Pour the bread batter into a greased and floured 9"x5" bread pan.
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
- Spread the crumbs on top of the bread batter in the pan.
- Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store at room temperature in an airtight container.
Video
Notes
Nutrition
GoldTriedInTheFire says
Overall, no complaints; the recipe is easy and the taste is satisfactory. I could detect the sugar granules in the crumbles but maybe it was because I melted the butter. I had this in the oven for 90 minutes instead of 60. The loaf is beautiful, but the real gauge is not in the looks but the taste.
Courtney says
Hi there! Could I make this recipe with any alternative flours or sugars? For example, almond flour or coconut sugar? Thank you!
Julie Clark says
Coconut sugar would be fine, but almond flour bakes differently. I’ve never tried it with almond flour but it would need tweaking.
Steven Noel says
I just finished baking the blueberry bread and used frozen blueberries. It also took 90 minutes in the oven. I love the idea of a crumble on top but think it’s way to thick. It didn’t crumble much nor brown except for the edges. I’d suggest halving the sugar and flower but maybe not the butter. Can’t wait to taste it though
Kirstin says
Did not take 60 min. Mine was in for at least 90 minutes and the edges are way too cooked. Easy recipe but I’m not sure I’ll use it again.
Yelma says
The recipe was really good but I wish I would’ve refrigerated it because it definitely doesn’t taste right after sitting out beyond a couple days