Description
This blueberry bread recipe has fresh blueberries in every bite, thanks to pureed blueberries in the batter baked beneath a buttery cobbler-style topping.
Ingredients
Scale
For the Batter
- 2 cups flour
- 1 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberry puree (about 3 cups blueberries blended) + 1/2 cup blueberries reserved
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon vanilla
Crumble Topping
- 1/4 cup cold butter, cubed
- 1/2 cup flour
- 1/2 cup light brown sugar
Instructions
- Preheat oven to 350°F.
- 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 the parchment with cooking spray. Set aside.
- In the bowl of your stand mixer, combine the flour, brown sugar, baking powder, and salt. Stir until evenly mixed.
- 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. The batter will be purple!
- Pour this into your prepared pan.
- To make the crumble topping, cut together the crumble ingredients with a pastry cutter or fork. You can even use your hands to create large-sized “crumbs” if desired.
- Sprinkle this over the 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 is set.
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
