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Blueberry Bread Recipe

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 373 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. 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
  4. Fold the blueberries gently into the batter. Then pour the batter into the prepared loaf pan. 2 cups fresh blueberries
  5. 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
  6. Sprinkle the crumbs evenly on top of the bread batter in the pan.
  7. 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.
  8. 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

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

% 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.