Blueberry Streusel Sweet Bread
Blueberry streusel sweet bread is such a treat and is made with simple ingredients. The bread is very moist and has a streusel topping that adds a little sweetness and crunch. You will want to eat it for breakfast, lunch or as a snack. It even makes a great dessert. Bursting with juicy blueberries this is the best blueberry streusel bread ever!
Ingredients to make blueberry streusel sweet bread:
For the bread you will need the following:
- one cup of sugar
- 1/4 cup avocado oil or other neutral oil
- 1/2 cup 2% or whole milk
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups blueberries (You can use fresh or frozen but fresh are much better in my opinion.)
For the streusel topping:
- 1/2 cup sugar
- 1/3 cup flour
- 4 tbsp butter
- 1/2 tsp cinnamon
How to make blueberry streusel sweet bread:
For the batter:
- Grease an 8 1/2″ x 4 1/2″ loaf pan by spraying well with cooking spray. You can use parchment paper or grease and flour the pan if desired.
- Cream the sugar and oil together and then add egg, milk and vanilla. Mix wet ingredients together well.
- Whisk your dry ingredients together. Mix the dry and wet ingredients until just blended. Don’t overmix the bread dough so it will be tender and fluffy.
- Place blueberries into batter bowl and gently fold them into the batter. Put the batter into the prepared loaf pan and carefully spread it out evenly.
- Note: If using frozen berries leave them frozen and dredge them into a little flour to coat them before adding to the batter. Frozen blueberries may add more moisture to the bread and make the texture more dense. I recommend using fresh blueberries if possible.
Making the streusel topping:
- Place sugar, flour, cinnamon and cold cut up butter in a medium bowl. Use a fork or a pastry blender to cut the butter into the dry ingredients. Blend until you have pea size pieces.
- Cover the top of the batter evenly with the topping mix.
- Bake at 350 degrees for 60 minutes or until toothpick comes out clean and streusel topping is golden brown.
- Let bread cool in pan for 10 minutes and then invert the loaf onto a bread rack to finish cooling.
- After bread is cooled cover in tin foil or with plastic wrap. Bread can be stored for 3-4 days or for up to 14 days in the refrigerator. It also freezes well for up to 3 months.
Other bread and muffin recipes to try:
Raspberry Chocolate Chip Muffins
Copycat Starbucks Pumpkin Bread
Blueberry Streusel Sweet Bread
Blueberry streusel sweet bread is moist and bursting with juicy blueberries and then topped with a sweet and crunchy streusel topping.
Ingredients
- 1 cup granulated sugar
- 1/4 cup avocado oil or other neutral vegetable oil
- 1 large egg, at room temperature
- 1/2 cup 2% or whole milk
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups blueberries
Streusel topping:
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 4 tbsp cold butter cut into small cubes
Instructions
- Preheat oven to 350 degrees. Prepare 8 1/2 " x 4 1/2" loaf pan by spraying well with cooking spray. May also grease and flour pan or use parchment paper.
- Cream the sugar and oil together and then add egg, milk and vanilla. Mix wet ingredients together well.
- Whisk your dry ingredients together. Mix the dry and wet ingredients until just blended. Don't overmix the bread dough so it will be more fluffy.
- Place blueberries into batter bowl and gently fold them into the batter. Put the batter into the prepared loaf pan and carefully spread it out evenly. Note: If using frozen berries leave them frozen and dredge them into a little flour to coat them before adding to the batter. Frozen blueberries may add more moisture to the bread and make the texture more dense. I recommend using fresh blueberries if possible.
Streusel topping:
- Place sugar, flour, cinnamon and cold cut up butter in a medium bowl. Use a fork or a pastry blender to cut the butter into the dry ingredients. Blend until you have pea size pieces. Cover the top of the bread batter evenly with the topping mix.
- Bake at 350 degrees for 60 minutes or until toothpick comes out clean and streusel topping is golden brown. Let bread cool in pan for 10 minutes and then invert the loaf onto a bread rack to finish cooling.