Indulge in a slice of this deliciously moist blueberry bread with crumb topping, made in just a few simple steps. Loaded with fresh blueberries and topped with a delicious four-ingredient crumble topping, it’s perfect for a quick and easy breakfast or snack.
You are going to love this amazing blueberry bread. Be warned, though, it is addicting, and if your family is anything like mine, it will disappear in the blink of an eye. I think my son had half a loaf in a couple of days. He is young and active, so he can eat like that.
Table of contents
Ingredients
- All-purpose flour: use a spoon to add it to a measuring cup and level off with a table knife
- Baking powder
- Salt
- Granulated Sugar
- Milk: whole or 2%
- Vegetable oil: or safflower oil
- Egg: a large one
- Vanilla extract: the pure stuff
- Fresh blueberries: you can use frozen, but do not thaw
- Brown sugar: both light and dark brown work
- Ground cinnamon: it compliments the blueberry flavor
- Butter: salted or unsalted
How To Make Blueberry Bread
This is the nutshell version. The full recipe with ingredient quantities and instructions is in the recipe card below.
In a medium bowl, whisk together the flour, baking powder, and salt. Then, in a larger bowl, whisk together the sugar, milk, vegetable oil, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the fresh blueberries
Spoon the batter into a greased 9×5 inch loaf pan. In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Sprinkle it over the bread and bake for about 60 minutes.
Tips For Perfect Blueberry Bread
- Do not overmix the dough. Mix just until the ingredients are incorporated. Overmixing the dough can result in tough bread.
- You can use frozen blueberries, but don’t thaw them. This keeps them from bleeding so much.
- Store the cooled loaf in an airtight container or zipper bag for up to 4 days at room temperature. For longer storage, freeze the loaf.
How To Freeze This Bread
The bread must be fully cooled before packaging and freezing so condensation does not get trapped inside. Wrap the loaf in plastic wrap and place it in a freezer bag, removing as much of the air as possible. Freeze for up to 3 months. To thaw, remove it from the freezer, take it out of the freezer bag, and set it on the counter for several hours up to overnight.
More Quick Bread Recipes
Blueberry Bread
Ingredients
Blueberry bread
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup milk whole or 2%
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, whisk together the granulated sugar, milk, vegetable oil, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the fresh blueberries
- Spoon the batter into a greased 9×5-inch loaf pan. In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Sprinkle it over the bread and bake for about 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes before inverting on to a wire rack.
Notes
- Do not overmix the dough. Mix just until the ingredients are incorporated. Overmixing the dough can result in tough bread.
- You can use frozen blueberries, but don’t thaw them. This keeps them from bleeding so much.
- Store the cooled loaf in an airtight container or zipper bag for up to 4 days at room temperature. For longer storage, freeze the loaf.
Kira
Oh wow this was delicious. We love anything blueberry
Beth Pierce
We do too!
Lavanda
Use your recipe yesterday and safe to say my kids are obsessed!! Absolutely delicious, will definitely be a go-to!
Beth Pierce
Thank you, Lavanda! So glad that the kids liked it!
Hari
This blueberry bread is such a sweet recipe! I loved every bite! Thanks for the recipe, Beth!
Jen
I enjoy a good blueberry bread, but not everyone makes it with a with crumb topping. This looks delicious and would pair well with my morning tea. I’ll have to try it!
Beth Pierce
Thanks, Jen! Enjoy!!
Susan Bell
I love love love this blueberry bread! It is moist and flavorful. I love the crumble topping.
Tammy B
Oh this was absolutely delicious! What a wonderful breakfast loaf! Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Tammy!
Jupiter H
I love this blueberry bread! This was delicious with my morning coffee. Thanks for the great recipe.
April
This was soooooo yummy. I loved that streusel topping!
Beth Pierce
So happy that you liked it, April!
Veronica L
The blueberry bread turned out fantastic! It was moist, flavorful, and packed with juicy blueberries. I served it at brunch, and everyone raved about it. This recipe is definitely going into my regular rotation.
Beth Pierce
Thanks, Veronica! I am so happy that liked the blueberry bread.
Janelle
This was sooooo darn tasty. It disappeared almost as fast as I made it!
Sandra
This bread is my new favorite bread to make for breakfast or after school snack for the kids! Very easy to make and always turns out really good!
Beth Pierce
Thank you, Sandra!
Erin
I can’t resist making this bread again! It’s so loaded with juicy blueberries and the crumble topping is simply irresistible!
Beth Pierce
Thank you, Erin! So happy that you liked it!
Krystle S
I love the streusel topping. I made it with fresh berries from the farmer’s market, and it came out fantastic.