Streusel Topped Blueberry Bread
User Reviews
4.7
Streusel Topped Blueberry Bread
Description
Streusel Topped Blueberry Bread blends basic baking ingredients such as all-purpose flour, sugar, butter, eggs, and milk, enriched with the fruity burst of blueberries. The tossed blueberries maintain an even spread throughout the batter. The streusel topping is made by reserving part of the crumbly flour-sugar-butter mixture and adding cinnamon, which creates a sweet, crisp texture on the bread’s surface while baking. The bread is baked in a loaf pan until a toothpick inserted in the center comes out clean, producing a tender crumb contrasted by the crumbly top.
The flavor is mildly sweet with a buttery richness and bursts of juicy blueberry, complemented by the warming spice of cinnamon in the topping. The texture combines moist, fluffy bread and a crisp streusel crust. This recipe is versatile; you can replace blueberries with other berries or add nuts for extra texture. Adding lemon zest or juice is another option to brighten the flavor. Slices can be served plain or with butter for a simple treat.
The bread stores well wrapped at room temperature for two days, longer under refrigeration for 3-4 days, or frozen for up to 2-3 months. Adjust baking times if making muffins or mini loaves, which require less time. Using either fresh or frozen blueberries works equally well, accommodating what’s available.
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 egg
- 1 teaspoon vanilla extract
- 2 cups Blueberry frozen or fresh
*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
- You can make muffins, mini loaves, or small bundt cakes with this batter; adjust baking time to about 20-25 minutes for smaller portions.
- Frozen blueberries can be used as a substitute for fresh; toss them in flour to prevent sinking in the batter.
- Raspberries or blackberries can replace blueberries if preferred; adding chopped nuts like pecans or walnuts gives extra texture.
- Add lemon zest or a tablespoon or two of fresh lemon juice to the batter for a citrus note, or drizzle a lemon glaze on the cooled bread.
- Store the cooled bread wrapped at room temperature for up to two days, refrigerate for 3-4 days, or freeze tightly wrapped for 2-3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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