Blueberry Bread

This Blueberry Bread is loaded with fresh blueberries and topped with a delicious crumb topping, it's perfect for a quick and easy breakfast or snack.

Course bread and rolls, breakfast/brunch

Cuisine American

Keyword blueberry bread recipe, how to make blueberry bread

Prep Time 15

Cook Time 1

Servings servings

Calories 330kcal

Author Beth Pierce

Ingredients

Blueberry bread

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk whole or 2%
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
2 cups fresh blueberries

Crumble Topping

1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan well.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a larger bowl, whisk together the granulated sugar, milk, vegetable oil, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the fresh blueberries
Spoon the batter into a greased 9x5-inch loaf pan. In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Sprinkle it over the bread and bake for about 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10-15 minutes before inverting on to a wire rack.

Notes

Do not overmix the dough. Mix just until the ingredients are incorporated. Overmixing the dough can result in tough bread.
You can use frozen blueberries, but don't thaw them. This keeps them from bleeding so much.
Store the cooled loaf in an airtight container or zipper bag for up to 4 days at room temperature. For longer storage, freeze the loaf.

Nutrition