Blueberry Bread with Buttery Crumble

4.64 from 411 votes

Blueberry Bread with Buttery Crumble

Moist, easy blueberry bread with a buttery streusel top. My one folding trick keeps the berries from sinking, so every slice bakes up bakery perfect.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 373kcal

Author: Julie Clark

Ingredients

For the Bread:

3/4 cup granulated sugar
1/2 cup 2% milk
1/2 cup vegetable oil 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

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Grease 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 vegetable 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.

Video

Notes

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.
To keep berries from sinking, spoon a little plain batter into the pan first, then fold the blueberries into the remaining batter.
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 in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, double wrap and thaw fully before opening.

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.

Nutrition