Best 8 Blueberry Bread With Crumb Topping Recipes

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Indulge in the delightful aroma of freshly baked blueberry bread, a classic treat that combines sweet, juicy blueberries with a tender, moist crumb. This irresistible bread is elevated by a delectable crumb topping, adding a delightful textural contrast that makes every bite a symphony of flavors. Our carefully curated collection of recipes offers a variety of blueberry bread variations, ensuring there's something for every palate. From classic blueberry bread to unique creations like lemon blueberry bread and blueberry bread with cream cheese swirl, these recipes promise a delightful culinary experience. Whether you're a seasoned baker or just starting, our easy-to-follow instructions and helpful tips will guide you towards creating a perfect loaf of blueberry bread that's sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY MUFFIN BREAD



Blueberry Muffin Bread image

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 13

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup (80ml) milk, at room temperature
1 and 1/2 cups (250g) fresh blueberries*
optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

BLUEBERRY BREAD



Blueberry Bread image

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 1h

Number Of Ingredients 14

1 3/4 cups white whole wheat flour ( or regular whole wheat flour or all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)
1 cup (6 ounces) blueberries (fresh or frozen (if using frozen, do not thaw))
1 cup plus 1 tablespoon plain nonfat Greek yogurt (at room temperature)
1/2 cup honey
1/4 cup unsalted butter (melted and cooled, or swap melted and cooled coconut oil or canola oil)
1 1/2 teaspoons pure vanilla extract
Zest of 1 small lemon (optional)
2 large eggs (at room temperature)
2 tablespoons raw turbinado sugar
1/4 teaspoon ground cinnamon

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
  • In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
  • Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
  • For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
  • Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

Nutrition Facts : ServingSize 1 slice (of 10), Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 46 mg, Fiber 3 g, Sugar 16 g

BLUEBERRY BREAD WITH CRUMB TOPPING



Blueberry Bread with Crumb Topping image

Moist Blueberry Bread filled with a generous amount of juicy blueberries, topped with a sweet, crumbly topping with a hint of cinnamon. This Blueberry Streusel loaf is perfect for breakfast, afternoon tea, or as a snack anytime of the day!

Provided by MinShien

Categories     Breakfast

Time 1h15m

Number Of Ingredients 14

1 1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 eggs
1 cup Greek yogurt
1/4 cup vegetable oil
2 tsp lemon juice
1 1/2 cup blueberries (fresh or frozen)
1 tsp flour
1/2 cup all-purpose flour
1/4 cup butter (melted)
1/4 cup sugar
1/2 tsp cinnamon

Steps:

  • Preheat oven to 350 degrees F
  • Start by making the crumb top. Melt butter and add the rest of the crumb topping ingredients to it. Mix well and set aside.
  • Mix together dry ingredients (1 1/2 cup flour, baking powder and salt) into a small mixing bowl.
  • In a large mixing bowl, add and mix together all the wet ingredients - sugar, eggs, Greek yogurt, vegetable oil, and lemon juice.
  • Add dry ingredients into wet ingredients, stir to mix well.
  • Add 1 tsp flour to blueberries and toss blueberries. Then gently fold blueberries into the bread mixture.
  • Line a 9"x5" bread pan with parchment paper. If not using parchment paper, grease bread pan. Pour bread mixture into a bread pan.
  • Evenly spread crumb topping on the top of the bread mixture. Gently press on crumb topping so that it sticks to bread after baking.
  • Bake for about 60 minutes.
  • Remove and cool for 10 minutes. Remove bread from bread pan, and cool for another 10 minutes. Slice and serve!

Nutrition Facts : Carbohydrate 55 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 255 mg, Fiber 2 g, Sugar 29 g, Calories 370 kcal, UnsaturatedFat 8 g, ServingSize 1 serving

BLUEBERRY BREAD WITH CRUMB TOPPING



Blueberry Bread with Crumb Topping image

One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!

Provided by Imme

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 15

3 cups fresh blueberries
1 cup white sugar
4 tablespoons unsalted butter
1 teaspoon salt
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup sour cream
2 large eggs
4 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
  • Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
  • For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
  • Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g

BLUEBERRY CRUMB TOPPING



Blueberry Crumb Topping image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 nine-inch cake

Number Of Ingredients 5

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Steps:

  • In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.

LEMON BLUEBERRY CRUMB BREAD



Lemon Blueberry Crumb Bread image

This bread, is a delicious combination of blueberry and lemon zest. The whole bread is filled with delicious blueberries with a lemon zest crispy crumble on top. also if you want to make it into a crumb, it works very well in a smaller set pan as well!

Provided by bakergirl123

Categories     Breads

Time 1h20m

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/3 cup unbleached flour
4 tablespoons butter, at room temp
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup milk
4 tablespoons butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
1 pinch lemon zest (optional)

Steps:

  • Preheat oven to 375°F; oil loaf pan.
  • Stir topping ingredients together into a bowl until crumbly.
  • In another bowl, stir sugar, milk, butter, and eggs until smooth.
  • In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients.
  • Fold in blueberries and lemon zest.
  • Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes).

Nutrition Facts : Calories 3170.7, Fat 105.2, SaturatedFat 63.2, Cholesterol 447.3, Sodium 2260.9, Carbohydrate 525.1, Fiber 15.9, Sugar 280.1, Protein 43.6

BLUEBERRY BREAD



Blueberry Bread image

This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 pieces).

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2/3 cup orange juice
2 tablespoons butter, melted
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY BREAD



Blueberry Bread image

You're only 4 ingredients away from this refreshingly fruit-filled quick bread!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h10m

Yield 1

Number Of Ingredients 4

1 package Betty Crocker™ wild blueberry muffin mix
3/4 cup water
3 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
  • Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 95 mg

Tips:

  • Use fresh or frozen blueberries for the best flavor and texture. If using frozen blueberries, thaw them completely before adding them to the batter.
  • Be sure to measure the flour correctly. Too much flour can make the bread dry and dense.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can dry out the bread.
  • Let the bread cool completely before slicing and serving. This will help prevent the bread from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Conclusion:

This blueberry bread with crumb topping is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. The bread is moist and flavorful, and the crumb topping adds a sweet and crunchy touch. This recipe is sure to be a hit with everyone who tries it!

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