Blueberry Cobbler Bread

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

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!!

MY OTHER RECIPES

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!

 

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Description

1 loaf


Ingredients

Batter

  • 2 cups flour
  • 1 cup light brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup blueberry puree (about 3 cups blueberries blended) + 1/2 cup blueberries reserved
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 tsp vanilla

Crumble Topping

  • 1/4 cup cold butter, cubed
  • 1/2 cup flour
  • 1/2 cup light brown sugar

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×5 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

 

62 Responses

  1. 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!

  2. 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 =)

  3. Linda

    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.

  4. Katie

    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 🙂

    1. Shelly

      The only difference would be your oven temp…if your oven possible is slightly cooler. I check mine frequently bu using an thermometer I picked up for just a few dollars. What did it look like?

  5. April

    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. ???

    1. Shelly

      Sounds like a difference in your oven than mine…I can’t imagine it taking almost 2 hours…Have you ever checked your oven temperature to make sure it’s accurate?

  6. Chris

    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.

    1. Shelly

      If your oven isn’t baking as quickly as mine, definitely leave it in for as long as necessary. If you find the edges are getting overdone, cover it in foil loosely and keep baking until the center is set. Hope that helps!

  7. Traci

    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! 🙂

  8. Amy Leon

    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!

  9. Stephanie

    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!

  10. Effie T

    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!

    1. Shelly

      I have never baked with Splenda, but I know they sell it to bake with…I am sure that subbing out the appropriate amount according to the Splenda directions would work!

  11. 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

  12. Christine

    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?

  13. Hope

    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.

    1. Hope

      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.

  14. Alison

    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 fixed by adding the crumble after baking for a bit? The flavour is fantastic though, can’t wait to try this with some other fruits!

  15. Kim

    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!!!

  16. Ana

    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!

  17. Billie Jo

    I baked my bread for an hour. The batter was hot but not done. I am pretty sure I should of made two loaves. I think that is where I went wrong.
    My next attempt I will make two loaves with this recipe.

  18. Kw

    Mine came out more tan than purple, though I used fresh blueberries, not frozen,not sure if THAT makes a difference. My 3 c of fresh blueberries=2 c of puree, not 1. Had to bake for close to 1hr 45 mins and texture is no where’s near a cobbler ~ crumb topping all settled in 🙁 Flavor is good but probably will not make again.

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