Blueberry Crumb Bread Loaf
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This Saturday morning I woke up thinking about this amazing blueberry bread I had while on vacation.  Digging through Grandma’s old recipe box, I found this one and it turned out to be so scrumptious! Most of the ingredients are pantry or fridge staples, so it is really a recipe that you could make with out much planning.  The berries maybe something you will need to plan ahead for.  Luckily this week, I just happened to have some frozen blueberries hanging out in the freezer.

The basic bread for this recipe is really quite versatile. You could easily substitute the blueberries with finely chopped apples (just add a bit more cinnamon). 

(If you like this recipe, I have published a couple of other great breakfast bread recipes- here and here.

Ingredients

  • 1/4 cup Vegetable Oil
  • 1 cup whole milk, canned
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1 whole egg
  • 1/3 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup blueberries (frozen blueberries- defrosted and well drained)
  • Topping:
  • 1/4 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter (cold)
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F and prepare your loaf pan by generously coating it with cooking spray.
  2. In a small bowl, combine all ingredients for the topping, Use a fork to cut the butter into the other ingredients. It will be a clumpy texture. Set aside.
  3. Take your blueberries and sprinkle a couple of spoonfuls of flour over them and gently stir to coat the blueberries with flour. This will help them stay suspended in the batter and not all fall to the bottom of your loaf.
  4. Using a mixture (or hand beater) combine all liquid ingredients. Add in all of the dry ingredients now (blueberries should still be set aside) and continue mixing just until combined (it will be lumpy). Gently fold in the floured blueberries now.
  5. Pour into your loaf pan. Bake 25-30 minutes or until a knife comes out clean.
  6. Serve warm or at room temperature.