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.
In a medium bowl, whisk 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. Do not over mix!
Fold the blueberries gently into the batter.
Pour the bread batter into a greased and floured 9"x5" loaf pan. (You can line the pan with parchment paper if you'd like to ensure it removes easily.)
Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
Sprinkle the crumbs evenly on top of the bread batter in the pan.
Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. If it is a smaller pan, it may take up to 70 minutes in the oven. 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 for up to 2 days or in the refrigerator for up to 4 days.
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Notes
I do not recommend using an electric mixer for this recipe as it would be too easy to overmix the batter. Simply mix by hand with a rubber spatula or wooden spoon.
If the bread looks like it is getting too brown on top, cover it loosely with a piece of aluminum foil for the remainder of baking.
The calories shown are based on the bread being cut into 10 pieces (and all of the crumble used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.