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?
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.
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.
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.
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.
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.
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
- Prep Time: 25 minutes
- Cool Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Oven
- 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!
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
- 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.
- 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.
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
- Serving Size: 1 slice
- Calories: 256
- Sugar: 21.4 g
- Sodium: 161.1 mg
- Fat: 7.2 g
- Carbohydrates: 43.9 g
- Protein: 4.7 g
- Cholesterol: 46.5 mg
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!!!
How long did you bake it for? Add what size? Trying to bake some small ones too.
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?
350 degrees fahrenheit or celsius?
Fahrenheit 🙂
Did you use fresh blueberries for the purée, or frozen for that as well?? This looks delicious.
I used frozen and thawed berries 🙂
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!
great tips!! thanks!
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.
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.
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?
I think it will freeze perfectly!
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.
Yes absolutely!!
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
I just stuck them in the blender 🙂
Do you think I could use splenda? My husband and I both watch our sugar.
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!