Blueberry Loaf Bread Recipe
This is the best recipe for blueberry bread that is moist and not overly sweet. It's a quick-bread so it can be made and baked quickly.
Equipment
- loaf pan
Ingredients
Bread
- 3/4 c granulated sugar
- 1/2 c whole milk
- 1/2 c vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 2 c all-purpose flour, unbleached
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 c blueberries, frozen
Crumble Topping
- 1/3 c granulated sugar
- 1/3 c all-purpose flour, unbleached
- 3 tbs salted butter almost melted
Instructions
- Preheat oven to 350°F
Bread
- In a small bowl, combine all dry ingredients
- In a large bowl, combine all wet ingredients
- Slowly mix in the dry ingredients into the wet ingredients. Do not over stir
- Using a spatula, carefully fold in the frozen blueberries into the batter
- Pour batter into a butter greased loaf pan
Crumble Topping
- In a small bowl, microwave the butter until half melted and half softened
- Add in the sugar and flour. Stir and create a chunky crumble
- Pour the crumble topping on top of the blueberry batter
- Bake at 350°F for 50-60 minutes. Stick a toothpick into the center of the bread to check it's doneness
- Serve warm with butter!
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