Blueberry Cobbler Bread

Blueberry Cobbler Bread.. A soft, delicious quick bread that is LOADED with blueberries and topped with a delicious crumble/cobbler topping!
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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.

Blueberry cobbler Bread..loaded with blueberries and a perfect crumble topping! SO soft and sweet!!

The world likes to categorize this as a “quick bread”. Which basically means it’s a cake.

IMG_3395

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….

Pureed blueberries going into blueberry cobbler bread!

So pretty.

Pureed blueberries

Also also, because we’re cobbler-ing this up there has to be a topping.

Crumble topping

Go nuts with the topping, I say.

so

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!!

Blueberry Cobbler bread about to go into the overn!

Bake it. Cool it. Slice it. Butter it.

Blueberry cobbler Bread..loaded with blueberries and a perfect crumble topping! SO soft and sweet!!

Classic.

ps, you could totally use any other fruit you want in this recipe…strawberries, blackberries…even peaches!

I mean, peach cobbler bread? BOOM!

 

5.0 from 1 reviews
Blueberry Cobbler Bread
 
1 loaf
Ingredients
Batter
  • 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
Crumble Topping
  • ¼ cup cold butter, cubed
  • ½ cup flour
  • ½ cup light brown sugar
Instructions
  1. Preheat oven to 350°
  2. 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.
  3. In bowl of stand mixer combine first five ingredients (flour, brown sugar, baking powder, baking soda and salt.) Stir until mixed together evenly.
  4. In a medium sized bowl combine the blueberry puree, melted butter, eggs and vanilla. Whisk together until smooth.
  5. Pour the blueberry mixture into the dry mixture and mix on low until batter forms, scraping the sides as necessary. Batter will be purple!
  6. Pour this into your prepared pan.
  7. 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.
  8. Sprinkle this over top of your batter.
  9. Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done.
  10. Allow to cool for 15 minutes and then remove bread from pan and cool completely.
Notes
Please note all ovens vary and that bake times might be different oven to oven. If you notice that your bread is browning too much before being cooked through, loosely cover with foil and continue baking until bread it set.

recipe heavily adapted from Sweet & Viscous

 

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57 Comments on "Blueberry Cobbler Bread"

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Averie @ Averie Cooks
Guest
August 12, 2014 9:26 pm

So gorgeous and unlike any bread I’ve ever seen! Love the color! Especially of the raw batter/pour shot…that color is stunning! Pinned!

Shannon @ Bake. Frost. Repeat.
Guest
August 12, 2014 10:29 pm

No you didn’t!!!! This bread looks insane and I have blueberries in my fridge just wanting to be made into this!! Love!

Heather @ Shards of Lavender
Guest
August 12, 2014 11:03 pm

What a beautiful bread; the color is so vibrant! And that crumble topping looks so buttery ans delicious. Purple’s my favorite too. Eggplant, not so much…

Amanda
Guest
August 12, 2014 11:12 pm

This is just like, unreal. I am massively in love. I need to make cobbler bread ASAP!!!

Stacey @ Bake.Eat.Repeat.
Guest
August 12, 2014 11:53 pm

This is beautiful, such a pretty loaf of bread! I love the idea of pureeing the fruit, that would definitely get past my fruit hating toddler. For some reason it has never occurred to me to puree berries in my baking, I just keep hoping he’ll eventually eat them. Maybe because I love the pieces of fruit in my bread!

Laura
Guest
August 13, 2014 3:36 am

You aren’t weird, I don’t like chunks of fruit in my cakes either! I made a raspberry loaf a while ago and compromised by crushing the frozen berries so I could get a pretty swirl but your total colour takeover here is so pretty =)

Ilona @ Ilona
Guest
August 13, 2014 4:50 am

What a perfect and delicious bread!

Jess @ Sweet Menu
Guest
August 13, 2014 5:50 am

Wow I have never heard of cobbler bread before – it looks absolutely brilliant!

Katrina @ Warm Vanilla Sugar
Guest
August 13, 2014 7:45 am

I love the idea of a cobbler bread! This looks lovely!

Cookbook Queen
Guest
August 13, 2014 8:22 am

And suddenly my protein shake looks super pathetic… I need this!!

DessertForTwo
Guest
August 13, 2014 8:30 am

Purple! So pretty! I love the crumb topping on this bread!

Jocelyn @BruCrew Life
Guest
August 13, 2014 11:55 am

That crumble on top is killing me!!! What an absolutely gorgeous looking bread!!!

Michelle @My California Kitchen
Guest
August 13, 2014 12:27 pm

This might be my new favorite quick bread! LOVE LOVE LOVE the idea of a crumb topping on the bread. Can’t wait to try this!

Angelyn @ Everyday Desserts
Guest
August 13, 2014 1:05 pm

This is so pretty & looks amazing! Love!!

Amanda
Guest
August 13, 2014 2:12 pm

I am totally loving everything about this!! So awesome!!

Linda
Guest
Linda
August 13, 2014 2:14 pm

I’d like to try this with some of the tart cherries we just brought home from Door County, Wisconsin. Do you think they’d be too moist? I had to freeze the cherries so they wouldn’t spoil.

Lori @ RecipeGirl
Guest
August 15, 2014 11:24 am

This is definitely going on the must-try list!

Katie
Guest
Katie
August 15, 2014 1:37 pm

Just made. Delicious! However, mine took MUCH MUCH MUCH longer to cook then your recommended time. Just mentioning in case someone thought they might make this and only had a certain amount of time :)

Joanne
Guest
August 15, 2014 1:53 pm

I love that there is literally blueberry in every bite of this!

Susan J
Guest
Susan J
August 19, 2014 3:10 pm

My kiddos would totally eat this purple bread quicker than it’s whole fruit filled counterpart. Love this!

Karen
Guest
Karen
August 24, 2014 10:22 am

I don’t know what happened but mine looked nothing like the picture. It took an hour and a half to bake.

April
Guest
April
August 24, 2014 11:29 am

HELP! I have made this 2 times now and the center is raw. the second time I baked for 1 hour and 45 minutes and the center is still wet even on top. the ends of the loaf are amazing. we love the flavor and the topping is wonderful. anyone else having this problem. ???

Chris
Guest
Chris
September 3, 2014 12:52 pm

Just took it out of the oven and the center is raw, baked it for over an hour. This recipe looks fantastic but something is wrong. I am really upset about the waste of time and money.

Lynna
Guest
September 13, 2014 3:32 am

I seriously almost fell off my chair when I saw this on my Facebook newsfeed. I love blueberries like no tomorrow. This looks so insanely good!

ginny
Guest
ginny
September 26, 2014 3:50 pm

This bread looks delicious – I have blueberries – but I could not find the recipe.

Traci
Guest
Traci
September 26, 2014 7:47 pm

I see these beautiful pictures, but don’t see a link to the actual recipe. Am I missing it? There’s what looks like might be a broken link at the bottom – help! I soooooo need this bread! :)

Traci
Guest
Traci
September 27, 2014 6:06 pm

It is! Thank you, Shelly! I plan to make this beauty tonight! Thanks for your help!

Amy Leon
Guest
Amy Leon
September 30, 2014 11:42 am

So what if I wasn’t to purée the blueberries? Wouldn’t it be like a purpley marble look? I’ve got a ton of frozen wild Alaskan blueberries, but truthfully when I make bread, I’m way too lazy it purée anything. I might add some cinnamon to the crumble too!

Stephanie
Guest
Stephanie
October 14, 2014 1:03 pm

Hi Shelly! Can this be baked in an 8×8 pan or 9×9 or should I definitely be a loaf pan? If so, how would I adjust cooking time? Thanks!

Effie T
Guest
Effie T
December 23, 2014 11:45 am

I tried the recipe but substituted the crumble topping for a cream cheese frosting! Turned it into a blue velvet and it was AMAZING!!!

Thanks for the wonderful recipe!

judy myers
Guest
judy myers
January 4, 2015 2:30 pm

Do you think I could use splenda? My husband and I both watch our sugar.

Avril
Guest
January 4, 2015 7:00 pm

Found you & this by fluke. So went right away to get making it. Only I too had frozen berries. How in the heck did you purie them? That part was not completely clear

aarora
Guest
January 11, 2015 11:17 am

Good Morning, if i use another fruit is it the same amount? And i would still puree them? I have a ton of frozen strawberries that would love to be used.

Christine
Guest
Christine
March 31, 2015 2:41 pm

This bread is AMAZING!!! 2 thumbs up from my kids and husband. I devoured all the left overs and the crumbs. Great recipe, thanks for sharing. Question: Do you think this bread would freeze well?

Hope
Guest
Hope
February 5, 2016 8:02 am

My bread did not come out blue like picture shown. The batter was very dry maybe because to make one cup of blueberry puree did not take 3 cups of blueberries (I used fresh, does that make a difference?). Epic fail on this recipe and I followed it to a tee.

Hope
Guest
Hope
February 5, 2016 8:22 pm

It still tasted good. I let mine bake 50 minutes and it was a tad overcooked. Probably bc the batter was so thick it cooked quicker. I am sure if using fresh blueberries as I did, that they would not be as juicy as frozen and that was why mine didn’t turn out the same.

Alison
Guest
Alison
February 9, 2016 5:48 pm
Just made this, and for those using fresh blueberries, it won’t be as purple, and if you leave them sit at all they will start to oxidize and turn a little brown and the recipe will not look the same. I fixed this by adding a little purple food colouring. Also, I found the crumble topping sunk a bit into the batter in the middle, which is probably why people are thinking that it’s not baking as fast. It is done, but the crumble has a lot of butter, so it seems like it’s still gooey. Maybe this could be… Read more »
Stephanie
Guest
Stephanie
February 11, 2016 10:20 pm

Did you use fresh blueberries for the purée, or frozen for that as well?? This looks delicious.

agnuss
Guest
agnuss
February 18, 2016 11:05 am

350 degrees fahrenheit or celsius?

Christine
Guest
February 22, 2016 8:20 pm

HI. I love your site. I just made this cobbler and it was delicious. I would like to share it on my site. Would you be okay with me providing a link?

Kim
Guest
Kim
February 28, 2016 11:10 am

Just so good! I made two mini loaves because I like to share with friends. I did follow the advice and added the topping 10 minutes into the baking!! Came out perfect!! Thanks for the recipe!!!

John
Guest
John
March 23, 2016 3:59 pm

How long did you bake it for? Add what size? Trying to bake some small ones too.

Ana
Guest
Ana
March 10, 2016 11:21 pm

I love blueberries and was super excited to try this bread. It came out just as pictured above, but the taste is not anything to write home about. It’s a decent lightly sweet bread. I think I’ll have to eat this bread with butter or jam. The crumb topping is a slam dunk though!

John
Guest
John
March 23, 2016 3:27 pm

If I was gonna make mini loafs, what temp and how long would you recommend I bake it for?

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