- 5.3KShares
This Blueberry Streusel Bread is delicious treat which is great for breakfasts, lunches or anytime!
Last week, I wrote a post on a new recipe challenge. I enjoy trying new recipes and making new foods, but sometimes we get into a food rut. I want accountability to try new foods, whether they are made for a family dinner or a side dish or a dessert.
Or in this case, a bread. A really, really, yummy bread.
I have many bread recipes and muffin recipes, but this one was different. This was a very thick, very flavorful bread. The Blueberry Streusel Bread was eaten quickly with many requests for breakfast. It would be great for breakfast or in school lunches with or without jelly or peanut butter on it.
How To Make Blueberry Streusel Bread
First, you mix together the wet ingredients. Then you add the dry ingredients. As many of you know, I like simple recipes without a lot of bowls. You don’t need to use a separate bowl to mix the dry ingredients first. Simply add the dry ingredients to the wet ingredients and stir well.
Saves dishes that way. 😉
Next, fold in the blueberries and place mixture in a greased loaf pan.
Next, mix together the streusel ingredients. Then sprinkle on top of the dough in the loaf pan.
Can I add more streusel to the top of the bread?
Um, Yeah! The more streusel, the better, right? My children would certainly think so. The streusel is made up of cinnamon, butter, brown sugar and flour. You could use oatmeal instead of flour if you choose. I personally like the flour in this streusel recipe.
Bake, remove from pan and enjoy! I recommend turning the bread out of the pan about 10 minutes after removing from the oven. Use a knife to loosen the bread from the sides.
Easy bread, enjoyed by the family!
Blueberry Streusel Bread
Ingredients
- 1 egg
- 3/4 cup sugar
- 1 cup milk I use almond milk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour I use unbleached
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cup fresh blueberries or frozen
For the Streusel Topping
- 1/4 cup flour
- 1/2 cup brown sugar
- 2 T butter (softened)
- 1 tsp cinnamon
Instructions
- 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 in two greased loaf pans. Set aside.
For The Topping
- Mix the flour, brown sugar, butter and cinnamon together.
- Sprinkle over the blueberry batter.
- Bake in a 350* oven for 60 minutes or until toothpick inserted into the center comes out clean.
Nutrition
*This post and pictures was updated on 4/15/19.
Natasha
April 12, 2018 at 9:06 pmThis 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
April 14, 2018 at 7:49 pmI’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! 🙂
Marly G
December 20, 2017 at 10:33 amCan you use frozen blueberries instead of fresh?
Kim
December 20, 2017 at 12:49 pmYes! In fact, that is the kind I use most often! We buy a bunch from a farmer and I freeze the blueberries and hope it lasts us all winter. 🙂
pam
May 31, 2017 at 10:37 pmI made this bread in two loaf pans and it took 45 minutes to bake. I thought it wasn’t as moist as I would have liked it to be. I put more berries in the batter. I don’t think I will make it again.
Kim
June 1, 2017 at 2:52 pmWell, I’m glad you tried it! I have always had this bread be extremely moist for us. I wonderful if you baked it a little longer? Maybe we could troubleshoot it–just let me know!
pam
May 30, 2017 at 11:09 pmHow long do you let them cool in the tins?
Kim
May 31, 2017 at 2:07 pmI let them cool for about 10 minutes before I use a knife to loosen the edges and then turn it out of the pan and place on cooling rack. I hope it works for you!!
Laurie
March 6, 2017 at 3:01 pmI made this today using chia seeds & water in place of the egg (only b/c I’m out of eggs) and it turned out great. Very delicious! I made 2 loaves and they were the perfect size. Thank you!
Kim
March 7, 2017 at 12:29 pmI am so glad it worked out for you. It is delicious bread!!
Didi
January 8, 2017 at 6:21 amHi all!
This tasted great-no complaints there! I believe the spill over issue can be resolved by reducing the amount of baking power to 1 tsp. Bon appetite!
Kim
January 8, 2017 at 3:36 pmThank you so much!
Toni
June 30, 2016 at 12:57 pmShould of made two loafs. Lol. Huge hit in my house. Making more today! Trying your pizza casserole tonight. Yum!
Sarah
June 30, 2016 at 1:07 pmI’m glad you liked it! We loved the bread too. The pizza casserole is a favorite–in fact, I haven’t made it in a while. I need to put it on the menu for next week!! 🙂
Sarah
June 19, 2016 at 7:19 pmGood to know, thank you! I didn’t have the problem, but if two people did, then I will make it again and see. Thanks for the feedback!
Kandy
January 27, 2016 at 7:19 pmYes I used a standard loaf pan and melted the butter for the topping…
Sarah
January 8, 2016 at 6:47 pmWell, I’m glad you liked it! I’m sorry it didn’t turn out exactly right. I only used one pan when I made this, did you use a standard loaf pan? Also, make sure your butter is softened or melted when you mix the topping ingredients. That should help the topping coming off of the top. If you try it again and it still happens let me know!! 🙂
Sarah
February 3, 2015 at 8:31 pmI am so sorry about the misprint in the recipe! There isn’t any butter in the bread batter. My mind must have been on the streusel topping. 😉 Mix the egg and sugar together. Thank you for pointing this out to me!
scott
February 4, 2015 at 10:12 amNo worries, I went to make it last night and was caught short so I debated on whether or not to push on and see how it turned out.
I decided not to do that as blueberries are not cheap, But tonight we are making two loaves.
Thanks again for the quick response.
Sarah
February 4, 2015 at 1:29 pmI hope you enjoy! 🙂