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.
Blueberry Streusel Bread
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 with cinnamon and brown sugar. Delicious bread for snack or breakfast.
- 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
- 1/4 cup flour
- 1/2 cup brown sugar
- 2 T butter (softened)
- 1 tsp cinnamon
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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.
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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.
Kandy says
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…..
Sarah says
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!! 🙂
Kandy says
Yes I used a standard loaf pan and melted the butter for the topping…
Kelly says
This spilled all over my oven too using a standard 9″ loaf pan. Definitely enough for 1 1/2 loaves.
Sarah says
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!
Toni says
Should of made two loafs. Lol. Huge hit in my house. Making more today! Trying your pizza casserole tonight. Yum!
Sarah says
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!! 🙂
Didi says
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!
Kim says
Thank you so much!
Laurie says
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!
Kim says
I am so glad it worked out for you. It is delicious bread!!
pam says
How long do you let them cool in the tins?
Kim says
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!!
pam says
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.
Kim says
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!
Marly G says
Can you use frozen blueberries instead of fresh?
Kim says
Yes! 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. 🙂
Natasha says
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 says
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! 🙂