This Blueberry Cobbler Bread is loaded with blueberry flavor and topped with a perfect crumble/cobbler topping!
So purple is pretty much my favorite color.
Yep. I’m 12.
It’s just so prettttttyyyy!!
Anyway, I have decided there isn’t enough purple food in the world.
I mean, does anyone REALLY like eggplant?
So that brings me to blueberries…which should TOTALLY be called PURPLEberries. I mean, right?
And you know what? If you’re not into purple you can still totally get behind this Cobbler Bread. Just eat with your eyes closed, is all.
Or use strawberries. Because pink bread would be totally cute.
So let’s discuss Blueberry Cobbler Bread. It’s a thing.
The world likes to categorize this as a “quick bread”. Which basically means it’s a cake.
And what I did here was puree the blueberries.
Because I am weird and I do not enjoy chunks of fruit in my cake.
Plus, it makes a glorious purple color, when mixed with the other “wet” ingredients….
Also also, because we’re cobbler-ing this up there has to be a topping.
Go nuts with the topping, I say.
Then pop a few whole blueberries on there. I happened to use frozen blueberries in this recipe because I had them in my freezer…but feel free to use fresh blueberries!!
Bake it. Cool it. Slice it. Butter it.
ps, you could totally use any other fruit you want in this recipe…strawberries, blackberries…even peaches!
I mean, peach cobbler bread? BOOM!
- 2 cups flour
- 1 cup light brown sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup blueberry puree (about 3 cups blueberries blended) + ½ cup blueberries reserved
- ½ cup butter, melted
- 3 eggs
- 1 tsp vanilla
- ¼ cup cold butter, cubed
- ½ cup flour
- ½ cup light brown sugar
- Preheat oven to 350°
- Spray a 9x5 inch loaf pan with cooking spray. Line the pan with a strip of parchment the width of the pan long enough to hang over the sides a bit. Spray parchment with cooking spray. Set aside.
- In bowl of stand mixer combine first five ingredients (flour, brown sugar, baking powder, baking soda and salt.) Stir until mixed together evenly.
- In a medium sized bowl combine the blueberry puree, melted butter, eggs and vanilla. Whisk together until smooth.
- Pour the blueberry mixture into the dry mixture and mix on low until batter forms, scraping the sides as necessary. Batter will be purple!
- Pour this into your prepared pan.
- To make the crumble topping combine all the Crumble ingredients together with a pastry cutter or fork. You can even use you hands to create large sized "crumb topping" if desired.
- Sprinkle this over top of your batter.
- Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done.
- Allow to cool for 15 minutes and then remove bread from pan and cool completely.
recipe heavily adapted from Sweet & Viscous