This blueberry bread recipe is easy and delicious! The crumb topping is sweet and crunchy, perfect when paired with the soft and fluffy inside.
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.
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.
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Love this blueberry quick bread recipe? Here are some more great bread recipes!
- Strawberry Banana Bread
- Homemade Chocolate Chip Muffins
- Chocolate Banana Bread Recipe
- The Best Moist Cornbread Recipe
- Citrus Thyme Bread
Blueberry Bread Recipe
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.
Alli says
Love this quick bread!