Blueberry Cobbler Bread

This Blueberry Cobbler Bread is loaded with fresh pureed blueberries and topped with a perfect crumble/cobbler topping! It’s an easy on-the-go snack or a sweet simple dessert – you decide!

Looking for a cobbler recipe? Check out this easy blueberry cobbler!

My Favorite Blueberry Bread Recipe

This tender blueberry bread is full of flavor and so much color! Purple is my favorite color and this bread has so much purple it’s just gorgeous, plain and simple. In fact, I have decided there is not enough purple food in the world

(So that brings me to blueberries…which should TOTALLY be called PURPLEberries. I mean, right?)

So let’s discuss Blueberry Cobbler Bread. It’s a thing. I would categorize it as a “quick bread,” which basically means it’s a cake in bread shape. Also, fun fact: if you call it bread you can totally eat it for breakfast and feel pretty good about that decision. Since when is bread not breakfast food?

3 eggs, measuring spoons and other ingredients for blueberry bread.

What You’ll Need

Here’s what you’ll need to make this easy bread recipe:

For the bread:

  • Flour
  • Light brown sugar – You can also use dark brown sugar
  • Baking powder, baking soda and salt
  • Blueberry puree – About 3 cups blueberries blended
  • Butter – Melted and cooled.
  • Eggs
  • Vanilla

For the Crumble Topping

  • Butter – Make sure it is cold. Cut it into small cubes.
  • Flour
  • Light brown sugar – Dark brown sugar works here too.

Can I Use Other Kinds of Fruit?

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

I mean, peach cobbler bread? BOOM!

How to Make Blueberry Bread

Prep your tools. Preheat oven to 350°. 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.

Combine the dry ingredients. In the bowl of a stand mixer combine the first five ingredients (flour, brown sugar, baking powder, baking soda, and salt.) Stir until mixed together evenly.

Mix wet ingredients. In a medium-sized bowl combine the blueberry puree, melted butter, eggs and vanilla. Whisk together until smooth.

Pureed blueberries

Combine. 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.

Crumble topping

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. Go nuts with the topping, I say.

Blueberry Cobbler bread about to go into the overn!

Add more blueberries and bake. Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done. I happened to use frozen blueberries in this recipe because I had them in my freezer…but feel free to use fresh blueberries!!

Cool. Allow to cool for 15 minutes and then remove bread from pan and cool completely. Slice it. Butter it.

Classic.

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

Where Does All the Color Come From?

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!

So pretty.

Pureed blueberries going into blueberry cobbler bread!

How to Store

Let your bread cool completely, then you can store it on the counter covered with saran wrap for up to 4 days. If you want to extend its shelf life you can also store it in the fridge in an airtight container for up to 6 days. I’m pretty sure you will eat it all well before then though!

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

Blueberry Cobbler Bread

  • Author: Shelly Jaronsky
  • Prep Time Prep Time: 25 minutes
  • Cool Time: 15 minutes
  • Cook Time Cook Time: 1 hour
  • Total Time Total Time: 1 hour 40 minutes
  • Yield Yield: 1 loaf 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This Blueberry Cobbler Bread is loaded with fresh pureed blueberries and topped with a perfect crumble/cobbler topping! Cobbler bread makes both an easy on-the-go snack or a sweet simple dessert – you decide!


Scale

Ingredients:

For the 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

Nutrition Information:

1 slice
256
21.4 g
161.1 mg
7.2 g
43.9 g
4.7 g
46.5 mg

Keywords: blueberry bread recipe, blueberry desserts, quick bread, purple bread

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Sara
Jul 4, 2018 6:19 am

If I were to make this bread, but wanted to use whole blueberries…would I use three cups? Or just one?

Kw
Feb 20, 2018 12:06 pm

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.

Billie Jo
Aug 23, 2016 1:05 pm

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.

Aug 3, 2016 8:55 am

Just made this but doubled it and made 1 loaf and 8 muffins. All I can say is……YUM! Light, fluffy and moist! Hard to get all 3 in a muffin! 🙂

John
Mar 23, 2016 3:27 pm

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

Ana
Mar 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!

Kim
Feb 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
Mar 23, 2016 3:59 pm
Reply to  Kim

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

Feb 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?

agnuss
Feb 18, 2016 11:05 am

350 degrees fahrenheit or celsius?

Stephanie
Feb 11, 2016 10:20 pm

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

Alison
Feb 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 »

Hope
Feb 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
Feb 5, 2016 8:22 pm
Reply to  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.

Christine
Mar 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?

Jan 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.

Jan 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

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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