This blueberry bread recipe is easy and delicious! The crumb topping is sweet and crunchy, perfect when paired with the soft and fluffy inside.
Why you’ll love this Blueberry Loaf
While we are a muffin loving household, this blueberry quick bread always gets devoured and is another family favorite! The crumb topping is my favorite part of this blueberry bread – it’s perfect with the moist bread.
Easy Blueberry Bread Ingredients
- blueberries
- sugar
- flour
- baking powder
- salt
- milk
- lemon juice
- oil
- eggs
- vanilla extract
- lemon zest
- butter
Substitutions for Blueberry Bread with Crumb Topping
- You can substitute out the blueberries for your favorite fresh or frozen berry of choice. Keep in mind that the size will need to be similar to a blueberry.
- You can substitute out the milk + lemon juice for just buttermilk.
- The oil can be substituted out for melted butter.
How to Make Blueberry Bread with Crumb Topping
For the Crumb Topping:
- Combine flour, sugar, and lemon zest.
- Cut in the butter to the mixture so it is distributed evenly.
For the Blueberry Bread:
- Preheat oven to 350ºF.
- Rinse blueberries thoroughly. Pour onto a few paper towels and pat dry. – – Set aside.
- Combine milk and lemon juice and let sit for a couple of minutes to thicken.
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Create a well in the dry ingredients and pour the milk mixture, oil, eggs, and vanilla extract into the well.
- Mix until just combined, do not over mix.
- Gently fold in the blueberries, do not over mix.
- Divide the batter into two 8-inch by 3-inch loaf pans.
- Divide crumb topping evenly over each loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Easy Blueberry Bread Recipe Tips
The biggest trick to keeping the blueberry bread moist is to not overmix the batter. Sifting the dry ingredients together is the best way to make sure you don’t have to mix the batter too much once they are added.
You can also use fresh or frozen blueberries in this recipe. If you are using fresh berries, toss them in a little bit of flour to keep them from sinking in the bottom of the batter.
If you use frozen berries, rinse them thoroughly and pat them dry {paper towels work best for this}. This helps them not bleed into the batter and also helps keep them from sinking into the batter.
As I said before, I love that this is blueberry bread with a crumb topping! It adds the perfect balance to the bread. I tested varying ratios of sugar to flour and the one in the recipe card makes the perfect crunch. If there is too much butter or sugar, it melts into the batter and won’t stay on top of the bread.
Storing Blueberry Quick Bread
Blueberry quick bread can be stored at room temperature in an airtight container. You can also freeze blueberry quick bread in an airtight container for up to 6 months.
Does blueberry bread need to be refrigerated?
No, blueberry bread doesn’t need to be refrigerated.
Easy Blueberry Bread Recipe FAQs
Coating the blueberries with flour keeps them from sinking down into the batter.
To keep the blueberries from sinking in the bread, toss them with a little bit of flour.
Yes, you should always wash fruits and vegetables before consuming them. If you’re using frozen blueberries, I rinse them as described above in the post under “tips.”
Since this is a sweet bread, there is no need to sweeten blueberries for baking.
Easy Blueberry Bread Loaf
Equipment
Ingredients
For the Bread
- 1 cup blueberries frozen or fresh
- 1 cup sugar heaping
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- lemon juice from 1 lemon
- 1/2 cup oil
- 2 large eggs
- 2 teaspoons vanilla extract
For the Crumb Topping
- 1/4 cup flour
- 1/3 cup sugar
- Zest from 2 lemons
- 3 tablespoons butter cold
Instructions
For the Crumb Topping
- Combine flour, sugar, and lemon zest.
- Cut in the butter to the mixture so it is distributed evenly.
For the Blueberry Bread
- Preheat oven to 350ºF.
- Rinse blueberries thoroughly. Pour onto a few paper towels and pat dry. Set aside.
- Combine milk and lemon juice and let sit for a couple of minutes to thicken.
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Create a well in the dry ingredients and pour the milk mixture, oil, eggs, and vanilla extract into the well.
- Mix until just combined, do not over mix.
- Gently fold in the blueberries, do not over mix.
- Divide the batter into two 8-inch by 3-inch loaf pans.
- Divide crumb topping evenly over each loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Nutrition
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Traci says
This LOOKS incredible! And I’m a hard person to impress when it comes to proper texture of baked goods. I KNOW this is going to be a recipe I’ll tell others about. I can’t wait to try this!
Alli says
Love this quick bread!