Hi Everyone! I hope your week is going well so far! It feels like we’ve pretty much gone from winter to summer here in Maryland in the last week or so, I went from wearing a jacket right to wearing shorts… as much as I dislike the heat and the humidity, it feels so good to see the sun again and soak in all that Vitamin D! I wanted to share a quick and easy bread recipe with you today. This Blueberry Streusel Muffin Bread recipe was originally for blueberry muffins, but I adjusted it slightly and turned it into a loaf that’s moist and not overly sweet, is filled with juicy blueberries and topped with a sweet streusel topping!
BLUEBERRY STRE– USEL MUFFIN BREAD
(Adapted from Taste of Home)
*Makes 1 loaf*
YOU WILL NEED
2 1/3 cups plus 1 tbs all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1 tsp pure vanilla extract
1/2 cup granulated sugar
1 cup milk
1 1/2 cups fresh blueberries
STRE– USEL TOPPING
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter
1. Preheat your oven to 375 deg F and grease a standard size loaf pan. In your electric mixer bowl, mix together the sugar (I reduced the amount to a 1/3 cup, but use at least 1/2 cup for a sweeter bread, or more if you prefer extra sweetness!) and canola oil. Add in the egg, milk and vanilla extract and mix until you have a smooth, creamy mixture. Sift in the flour, baking powder (I reduced the amount from 4 tsp in the muffin recipe to 3 tsp here) and salt, and mix until you have a smooth batter without any lumps. In a small bowl, add about a tablespoon of flour to the blueberries just to coat them, then gently fold them into the batter using a spatula.
2. Pour the batter into your prepared loaf pan and smooth out the top (you want the batter to fill about 2/3 of the loaf pan so it doesn’t overflow as you bake the loaf). In a small bowl, mix together the streusel topping ingredients until you have a crumbly mixture. Sprinkle it over the batter evenly. Bake for 50 minutes to an hour, or until an inserted toothpick comes out clean. (I cover my bread with foil after about 20 or 30 minutes to prevent the streusel topping from burning.) Let cool before slicing and eating.
You can find the original muffin recipe HERE!
And for other blueberry recipes, check out THESE Blueberry Sweet Rolls with a Lemon Glaze, THESE Cherry & Mixed Berry Sweet Rolls or THESE Blueberry Crumb Bars!
Happy Baking, Everyone!
I love blueberry muffins, I would love to eat them everyday if only I don’t have to make them everyday myself.
This looks great :))
Oh my, that looks delicious!
Yum! Pin it! Thanks for linking up to the Feature Friday Linky Party.
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Maria, I love the idea of blueberry bread … a nice twist on the muffin. We’re neighbors; I live in Northern Virginia and the heat did set in this week, before all the rain. Shopgirl … great name for your blog .. who doesn’t love that movie! BTW, I’m visiting from the “Get Him Fed Friday” link party. Pinned this! Joan – My Cookie Clinic
Visiting from Link Party Palooza. This muffin bread looks delicious, I love quick bread like to snack on, yum! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us when the party goes live on Sunday night. Have a great day!
I love the Streusel topping for this awesome Blueberry Muffin Bread. Thanks so much for sharing this great recipe with Full Plate Thursday and have a great week!
Come Back Soon!
This bread looks like heaven! Love the topping!
Would a loaf pan size of 8X4 work with this recipie?
Hi Julie! Sorry I’m only seeing this now! Any standard sized loaf pan will work for the recipe!