Blueberry Bread Recipe
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4.6
1,224 reviews
Excellent
Blueberry Bread Recipe
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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.
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Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup canola oil or vegetable or coconut 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:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons salted butter softened, but not melted
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Instructions
- Preheat the oven to 350ºF. Greased and flour a 9"x5" loaf pan. You can line the pan with parchment paper if you'd like to ensure it removes easily.
- In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup canola oil, 1 large egg, 1 teaspoon vanilla extract
- 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! 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt
- Fold the blueberries gently into the batter. Then pour the batter into the prepared loaf pan. 2 cups fresh blueberries
- Make the crumble by mixing together the sugar, flour and butter in a small bowl. This mixture will be crumbly. 1/3 cup granulated sugar, 1/3 cup all-purpose flour, 3 tablespoons salted butter
- 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.
Notes
- Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.
- 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.
- 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.
- Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
28mg
(9%)
Sodium
102mg
(4%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
170IU
(3%)
Vitamin C
2.9mg
(3%)
Calcium
58mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 102mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,224 reviews
Excellent
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