Blueberry Bread Recipe

4.64 from 407 votes

Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread

Cuisine: American

Keyword: blueberry recipe, quick bread, quick bread recipe

Servings:

Calories: 373kcal

Author: Julie Clark

Ingredients

For the Bread:

3/4 cup granulated sugar 150 grams
1/2 cup 2% milk 4 ounces
1/2 cup canola oil or vegetable or coconut oil, 4 ounces
1 large egg
1 teaspoon vanilla extract 5 grams
2 cups all-purpose flour 260 grams
2 teaspoons baking powder 8 grams
1/4 teaspoon salt
2 cups fresh blueberries

For the Crumble:

1/3 cup granulated sugar 100 grams
1/3 cup all-purpose flour 65 grams
3 tablespoons salted butter softened, but not melted

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Greased 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 canola 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.
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 at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

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