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.
I would advise cutting it into slices and freezing it right away. Otherwise if your family is anything like mine:
It will disappear right under your nose.
My family can eat a loaf a bread like no other. At a speed like no other. Unfortunately, only the older ones who could see over the counter could contribute to the disappearing blueberry streusel bread. The younger one who can’t quite make it to counter top level asked me for “bread Mommy?” “I have bread?”
It was heartbreaking to share the truth with him; that his siblings ate it all. The life of the fourth child. 😉
**Please Note** I updated the recipe on June 21, 2016 to place the bread into two greased loaf pans. I had some readers say it spilled over into their oven in one loaf pan. You can place the batter into to greased pans or if you like a taller, thicker bread, you can fill the loaf pan up about 2/3 full, then take the rest of the batter and place in greased muffin tins for muffins. You can prevent accidental spill over that way.
Blueberry Streusel Bread
Ingredients
- 1 egg
- 3/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cup fresh blueberries
For the Streusel Topping
- 1/4 cup flour
- 1/2 cup brown sugar
- 2 T butter (softened)
- 1 tsp cinnamon
Instructions
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Mix the egg and sugar together.
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Add milk, oil and vanilla. Mix well.
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Stir in the flour, salt, baking powder. Fold in the blueberries.
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Spread in two greased loaf pans. Set aside.
For The Topping
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Mix the flour, brown sugar, butter and cinnamon together.
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Sprinkle over the blueberry batter.
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Bake in a 350* oven for 60 minutes or until toothpick inserted into the center comes out clean.
Like homemade bread recipes? Try this recipe for Cinnamon Swirl Bread or Chocolate Chip Banana Bread.
So what did you make? Did you make a new recipe this past week? I want to hear about it. Let me know about it in the comments. Leave your link, if you blogged about it. 🙂
I was wondering about the first mix in this recipe call to mix the eggs, butter and sugar together but the recipe does not say how mich butter?
Little help.
I 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!
No 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.
I hope you enjoy! 🙂
This bread was the bomb but I had a few issues…..it makes enough for 1 1\2 loafs because when I put in the oven it spilled over alot! Also when I turned it over to get it out of the pan after it was cooled the topping fell off all over my counter…..
Well, 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!! 🙂
Yes I used a standard loaf pan and melted the butter for the topping…
This spilled all over my oven too using a standard 9″ loaf pan. Definitely enough for 1 1/2 loaves.
Good 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!
Should of made two loafs. Lol. Huge hit in my house. Making more today! Trying your pizza casserole tonight. Yum!
I’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!! 🙂
Hi 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!
Thank you so much!
I 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!
I am so glad it worked out for you. It is delicious bread!!
How long do you let them cool in the tins?
I 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!!
I 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.
Well, 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!