This Blueberry Streusel Bread is delicious treat which is great for breakfasts, lunches or anytime. Soft and delicious bread recipe and a crunchy and sweet crumble topping. Easy to make and this recipe makes two loaves of bread. Eat one now and freeze the other for later.
A good bread recipe is what every family needs. Not just a yeast bread recipe, but a sweet bread like this Blueberry Streusel Bread.
This bread has sweet blueberries, delicious crumby streusel topping and the texture is soft and the flavor is a keeper. This sweet bread recipe can be great for a breakfast or brunch or for a mid-day snack.
Ingredients
- egg
- sugar
- milk
- vegetable oil
- vanilla
- all purpose flour
- salt
- baking powder
- blueberries
- flour
- brown sugar
- sugar
- butter
The ingredients are really very common in a classic sweet bread recipe. The baking powder will cause the bread to rise a bit and give it a nice soft texture.
Fresh or frozen blueberries
The blueberries can be fresh or frozen. I personally use frozen, as I buy a large quantity from a local farmer and freeze them to use throughout the year. (If you have an option like that, I highly recommend it!)
Just wash whatever blueberries you choose to use but either fresh or frozen will work.
First step
First, you will want to blend the egg and sugar together. Then, mix the vanilla, oil and milk.
The dry ingredients come next.
The bread batter needs to be blended well, but don't overmix as you don't want the dough to be tough.
The blueberries will be folded in. In other words, by folding the blueberries the blueberries will hold their shape better than if you stir them in.
Baking the blueberry streusel bread
To bake this bread, you will need to put the batter into two loaf pans. The pans should be greased and 9 inch is preferable, though 8 inch will work as well.
Streusel topping
The streusel topping is easy to make and adds such flavor and crunch to the bread. You don't need to add it to the top of this bread if you don't want to, but give it a try. The bread is good either way.
To make a streusel crumb topping, there are two ways to go about it. The fork method or just use your hands.
I'll be honest, I would rather just mix the ingredients up with my hands because I think I can mix the ingredients better that way.
The butter is a tricky widget too. Some like the butter to be ice cold. Some want it completely melted. I prefer the in between route of the melted and slightly cooled.
In other words, you will melt the butter in a microwave or on the stovetop, then you will let the streusel cool slightly, enough so you won't burn yourself while mixing the topping. I usually let it sit for about 45 seconds to 1 minute. But, it may be a little longer for you.
After the streusel has been mixed, sprinkle the crumb topping on top of the bread dough and bake.
All done!
The bread will need to be cooked until the center is set (test with a knife) and the topping is a golden brown.
Pin for later
Blueberry Streusel Bread
Equipment
Ingredients
- 1 egg
- ¾ cup sugar
- 1 cup milk I use almond milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour I use unbleached
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 ½ cup fresh blueberries or frozen
For The Streusel Topping
- 1 ¼ cup flour
- ½ cup brown sugar
- ⅓ cup sugar
- 5 T butter melted
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375*
- Mix the egg and sugar together.
- Add milk, oil and vanilla. Mix well.
- Stir in the flour, salt, baking powder. Fold in the blueberries.
- Spread the blueberry batter evenly in two greased loaf pans. Set aside.
For The Topping
- Melt the butter in the microwave or on the stove top. Let the butter cool for a short while until it is cool enough to touch and you can mix it into the streusel mix with your hands.
- Mix the flour, sugar brown sugar and cinnamon together in a small bowl.
- Pour the butter in the streusel mixture and mix with either a fork or your hands until it is all mixed together and crumby.
- Sprinkle over the blueberry batter.
- Bake in a 375* oven for 50-60 minutes or until toothpick inserted into the center comes out clean.
- Remove from oven and turn out onto a cutting board after 15 minutes.
- Serve.
Natasha
This bread is delicious mines wasn’t as moist as I would like but still very good. I did use whole wheat flour instead of all purpose, coconut oil & almond milk.
Kim
I'm glad you like it. I am starting to use more almond milk in recipes as well. We find it delicious! I do know that if you use whole wheat flour instead of all purpose, it does tend to be drier. Maybe a half and half combo would help? Thanks for the comment and the four star rating! :-)