Streusel Topped Blueberry Bread
User Reviews
4.7
174 reviews
Excellent
Streusel Topped Blueberry Bread
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Blueberry Bread, is the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a tasty Streusel Topping.
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Ingredients
- 2½ cups all purpose flour
- 1¼ cups sugar
- 1½ teaspoons baking powder
- 1 pinch salt
- 1 cup butter*
- ½ teaspoon cinnamon
- ¾ cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups frozen or fresh blueberries **
*I use salted butter if you use unsalted butter then add ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 375F (190C). Grease, spray or line with parchment paper a loaf pan 9x5 inches/25x11cm.
- Just before mixing in the blueberries toss them with 1/2 - 1 tsp of flour, this will help keep them from sinking to the bottom.
- In a large bowl whisk together the flour, sugar, baking powder and salt, then cut in butter* until it becomes crumbly ( using a pastry blender), remove 3/4 cup (100 grams) of this crumbly mixture to a small bowl, stir in cinnamon (this will be your topping) set aside.
- In a medium bowl beat with a fork, the milk, eggs and vanilla until combined (approximately 1 minute), add this mixture to the flour mixture. Stir just until moistened, (about 15-16 stirs no more) gently fold in blueberries. Spoon batter into prepared loaf pan, and sprinkle with the crumb topping. Bake for approximately 50-60 minutes (check with a toothpick for doneness). Let cool before serving. Enjoy!
*Place butter in the freezer and then grate directly into the dry ingredients, mix with a fork until you have coarse crumbs.
Notes
- If you would prefer blueberry muffins, a small bundt cake or even mini loaves instead of a large loaf no problem. That will work too. Baking time for the muffins or mini loaf will be less so keep your eye on them. Approximately 20-25 minutes. And if you can’t get fresh blueberries, then frozen are perfect too.
- If you wish instead of blueberries you could use raspberries or even blackberries. Or you could add in some finely chopped nuts such as pecans, walnuts or hazelnuts. If you like lemon then you could add some lemon zest and or a tablespoon or two of fresh lemon juice. Or top the cooled bread with a simple lemon glaze.
- Wrap the cooled bread in plastic wrap or aluminum foil or place in an airtight container. Store the bread at room temperature for no more than two days. Or place in the refrigerator for up to 3-4 days, although this could dry out the bread.
- The bread can also be frozen, wrap in plastic then place in an airtight freezer bag or container. It will keep up to 2-3 months in the freezer.
Nutrition Information
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Calories
260kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
52mg
(17%)
Sodium
115mg
(5%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
415IU
(8%)
Vitamin C
1.8mg
(2%)
Calcium
40mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 115mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
174 reviews
Excellent
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