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.
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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
BB says
October 15, 2018 at 2:37 pmHad fun making this with my friend Gabe (92) , and it was yummy!
Glenda says
November 5, 2018 at 1:10 pmREEEEEEEEEEEEEEEEEEEEEEEEEEEE IT WAS SOOOOOOOOOOOOOO GOOD
Rachel says
December 9, 2018 at 12:44 pmCan frozen blueberries be used?
Julie Clark says
December 10, 2018 at 8:10 amYes!
Diana says
May 28, 2019 at 2:36 pmThis was really good and very pretty! Am making it again now. 😛
Mary Lou says
December 16, 2018 at 1:05 pmDoes this make only 1 loaf? If making mini loaves, how long would you bake?
Julie Clark says
December 17, 2018 at 10:58 amYes it makes one loaf. It depends on the loaf size. I’d start at maybe 22-25 minutes and then add time from there if needed.
Diana says
May 28, 2019 at 2:38 pmYes 1 loaf. Check periodically with a toothpick.
Merrie says
January 12, 2019 at 8:34 pmWonderful & really easy. Big hit with my granddaughters.
Tamika Hendricks says
January 20, 2019 at 11:24 amVery tasty! I used frozen blueberries and it came out perfect! The crumble topping gives it just the right amount of sweetness
Diana says
May 28, 2019 at 2:38 pmI agree!
Carla says
February 14, 2019 at 7:55 amI discovered some once-fresh blueberries buried in the freezer that were severely frost-bitten. I thawed them anyway and made this bread and it is DELISH! Great recipe!
sharon leffler says
February 17, 2019 at 12:01 amCan I I use lemon extract in place of vanilla?
Julie Clark says
February 17, 2019 at 11:56 amSure …if you’d like!
sharon leffler says
February 18, 2019 at 6:15 amAm out of milk but do have buttermilk, can I substitute?
sharon leffler says
February 18, 2019 at 10:12 amHad to substitute buttermilk as out of regular milk. Also swapped part of oil with applesauce. This bread is very easy to make, moist and quite tasty. I doubled the recipe and it made 2 small loaves and 4 mini loaves which were baked for 35 and 37 minutes respectively.
Donna Davidson says
February 26, 2019 at 1:57 pmWay too many ingredients for a 9X5 loaf pan! Bread was undercooked, had to remove from oven as it was flowing over the top. The crumb mixture is too dry. I would use my own recipe for crumb which includes an egg. Crumb just falls off mostly. I think if the bread was cooked in two smaller loaf pans and the crumb mixture was modified it would be perfect because the taste is very good.
Heather says
March 2, 2019 at 7:29 amThis recipe was easy and delicious! My husband and I loved it. It was a little sweet for my daughter. It was like a yummy bb cake. Thanks for sharing it! C:
Debbie Ruhland says
March 27, 2019 at 1:00 pmThis recipe was so easy to make, with great directions! It is also now written into my personal cookbook. It has to be a “beyond awesome” recipe to make it to “the book”. It is moist and delicious and that crumb topping is out of this world delicious. Thank you for sharing this recipe!
Jeanne McCarthy says
May 6, 2019 at 4:52 pmCan I substitute butter for the oil?
Julie Clark says
May 7, 2019 at 4:29 pmWe haven’t tried that, but it might work!
Jade says
May 28, 2019 at 4:56 amSO GOOD! I used less sugar for both the bread and the crumble as I prefer something less sweet. 1/2 cup for the bread; and 1/4 cup of brown sugar for the crumble. EVERYONE LOVED IT!
Jaime G says
June 4, 2019 at 10:12 pmMy son has A LOT of allergies but using a flax seed egg for the bread, and substituting olive oil for butter in the crumble still allowed this bread to turn out soooo tasty! Thanks for a new sweet treat recipe!
Anonymous says
June 6, 2019 at 7:49 pmCan this bread be frozen after baking?
Julie Clark says
June 7, 2019 at 2:44 pmYes!
Terrie says
June 8, 2019 at 6:50 pmThe recipe says softened butter and the video shows melted butter. Does it matter?
Julie Clark says
June 9, 2019 at 3:38 pmIt doesn’t matter. It can be really soft…almost melty 🙂