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Easy Blueberry Bread Loaf
This blueberry bread recipe is easy and delicious! The crumb topping is sweet and crunchy, perfect when paired with the soft and fluffy inside.
Course
Breakfast
Cuisine
American
Keyword
blueberry bread, blueberry bread recipe, blueberry quick bread
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
20
loaves
Calories
200
kcal
Author
Alli
Equipment
Redmond Real Salt
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
US Customary
-
Metric
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
Calories:
200
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
145
mg
|
Potassium:
96
mg
|
Sugar:
14
g
|
Vitamin A:
105
IU
|
Vitamin C:
0.7
mg
|
Calcium:
41
mg
|
Iron:
1
mg