Blueberry Streusel Bread Simple and Tasty Recipe

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To make Blueberry Streusel Bread, you need these simple ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon vinegar) - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) For the streusel topping: - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 3 tablespoons cold unsalted butter, cut into small cubes You can swap ingredients if needed. You can use whole wheat flour instead of all-purpose flour for more fiber. Coconut sugar is a good alternative to granulated sugar. If you don’t have buttermilk, mix milk with vinegar. You can replace fresh blueberries with frozen ones. Just make sure they are thawed and drained. When picking blueberries, look for ones that are deep blue. Avoid berries that are soft or have green spots. Fresh blueberries should be firm and plump. Check for a powdery bloom on the skin; it shows they are fresh. Buy organic if you can, as they often taste better and have fewer pesticides. Always wash your blueberries gently before using them to keep them intact. Start by preheating your oven to 350°F (175°C). Grab a 9x5 inch loaf pan. Grease it well with non-stick spray or butter. This step helps the bread slide out easily after baking. In a large bowl, combine the dry ingredients. Measure out 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together until mixed well. This helps to ensure even rising and flavor. Next, take a medium bowl. Add 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat this mixture. Mix it for about 3-4 minutes. You want it to be light and fluffy. This step adds air to the batter. Now, add 2 large eggs to the creamed mixture. Mix well after each egg. After that, stir in 1 teaspoon of vanilla extract. Gradually add the dry mix to the butter mix. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mix. Fold in 1 1/2 cups of fresh blueberries gently. Be careful not to crush them. In a small bowl, mix together 1/3 cup of flour, 1/3 cup of brown sugar, and 1/2 teaspoon of cinnamon. Then, add 3 tablespoons of cold butter, cut into small cubes. Use a fork to mix until it looks like coarse crumbs with some small lumps. Pour the batter into your greased loaf pan. Smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter. Bake it in the oven for 55-60 minutes. Check for doneness with a toothpick. When it comes out clean, the bread is ready. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. Enjoy your homemade Blueberry Streusel Bread! For the full recipe, refer back to the detailed instructions above. To keep your bread soft, do not overmix the batter. Mix just until you see no dry flour. This helps the bread stay light and fluffy. When you fold in the blueberries, be gentle. You want to keep them whole, not mushy. To bake evenly, place your loaf pan in the center of the oven. This allows hot air to flow around it. If your oven has hot spots, rotate the pan halfway. This helps all sides bake the same. Use a light-colored pan for best results. Dark pans can brown the crust too quickly. To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has wet batter, bake for a few more minutes. Keep an eye on the top; if it gets too dark, cover it with foil. This step helps prevent burning while the inside finishes baking. For the full recipe, you can refer to the earlier sections. Enjoy your baking! {{image_4}} You can easily switch up the flavor of your Blueberry Streusel Bread. I love to add nuts to the batter. Chopped walnuts or pecans work well. Just mix in about 1/2 cup when you add the blueberries. You can also try using other fruits. Raspberries or sliced strawberries can add a nice twist. If you use other fruits, make sure they are fresh or well-drained if frozen. Making this bread vegan is simple and fun. Start by replacing the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based butter for a dairy-free option. Swap buttermilk with almond milk mixed with vinegar for a great substitute. These changes keep the bread moist and tasty. If you need a gluten-free version, use a gluten-free flour blend. Look for a blend that has xanthan gum in it. This helps give the bread structure. Make sure all other ingredients are gluten-free. You can also add a bit of almond flour for extra flavor. This option provides a different texture, but it's still delicious. Enjoy the same great taste while meeting dietary needs! For the full recipe, check out the details above. To keep your Blueberry Streusel Bread fresh, store it in an airtight container. This helps maintain moisture. If you don’t have a container, wrap the bread tightly in plastic wrap. It’s best to eat it within three days for optimal taste. If you want to save some for later, freezing works great! First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. For the best taste, serve slices at room temperature. If you prefer warm bread, pop it in the oven. Heat it at 350°F (175°C) for about 10 minutes. This warms it without drying it out. Enjoy your Blueberry Streusel Bread with a dollop of butter or whipped cream for a treat! For the full recipe, check out the earlier section. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps avoid extra moisture in your bread. Frozen blueberries work well and still taste great! You can tell if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, it needs more time to bake. I love serving Blueberry Streusel Bread sliced thick. It looks great on a wooden board. You can add fresh blueberries on top for color. A sprinkle of powdered sugar makes it pretty too. For a treat, serve it with whipped cream or vanilla ice cream. Yes, you can use a mini loaf pan! Just adjust the baking time. Check for doneness around 30 to 40 minutes. The smaller size will bake faster than the full-size loaf. Blueberry Streusel Bread lasts about 3 to 4 days at room temperature. Keep it in an airtight container to stay fresh. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing. Making Blueberry Streusel Bread is simple and fun. You learned about key ingredients and how to make substitutions. Preparing the loaf pan and mixing ingredients are easy steps to follow. Remember to avoid overmixing and check for doneness often. Experiment with variations like nuts or vegan options to suit your taste. Store your bread well and enjoy it later. This recipe can bring joy to your kitchen. Happy baking!

WANT TO SAVE THIS RECIPE?

Ready to bake something special? This Blueberry Streusel Bread is a simple treat that packs a lot of flavor. With just a few fresh ingredients and easy steps, you can create a warm, delicious loaf perfect for breakfast or a snack. I’ll guide you through everything, from choosing the best blueberries to storing leftovers. Let’s dive into this tasty recipe and fill your kitchen with mouth-watering aromas!

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Ingredients

List of Ingredients

To make Blueberry Streusel Bread, you need these simple ingredients:

– 2 cups all-purpose flour

– 1 cup granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened to room temperature

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon vinegar)

– 1 1/2 cups fresh blueberries (or frozen, thawed and drained)

For the streusel topping:

– 1/3 cup all-purpose flour

– 1/3 cup packed brown sugar

– 1/2 teaspoon ground cinnamon

– 3 tablespoons cold unsalted butter, cut into small cubes

Substitutions and Alternatives

You can swap ingredients if needed. You can use whole wheat flour instead of all-purpose flour for more fiber. Coconut sugar is a good alternative to granulated sugar. If you don’t have buttermilk, mix milk with vinegar. You can replace fresh blueberries with frozen ones. Just make sure they are thawed and drained.

Tips for Choosing Fresh Blueberries

When picking blueberries, look for ones that are deep blue. Avoid berries that are soft or have green spots. Fresh blueberries should be firm and plump. Check for a powdery bloom on the skin; it shows they are fresh. Buy organic if you can, as they often taste better and have fewer pesticides. Always wash your blueberries gently before using them to keep them intact.

Step-by-Step Instructions

Preparation of the Loaf Pan

Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan. Grease it well with non-stick spray or butter. This step helps the bread slide out easily after baking.

Mixing Dry Ingredients

In a large bowl, combine the dry ingredients. Measure out 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together until mixed well. This helps to ensure even rising and flavor.

Creaming Butter and Sugar

Next, take a medium bowl. Add 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat this mixture. Mix it for about 3-4 minutes. You want it to be light and fluffy. This step adds air to the batter.

Combining Ingredients and Adding Blueberries

Now, add 2 large eggs to the creamed mixture. Mix well after each egg. After that, stir in 1 teaspoon of vanilla extract. Gradually add the dry mix to the butter mix. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mix. Fold in 1 1/2 cups of fresh blueberries gently. Be careful not to crush them.

Preparing the Streusel Topping

In a small bowl, mix together 1/3 cup of flour, 1/3 cup of brown sugar, and 1/2 teaspoon of cinnamon. Then, add 3 tablespoons of cold butter, cut into small cubes. Use a fork to mix until it looks like coarse crumbs with some small lumps.

Baking and Cooling the Bread

Pour the batter into your greased loaf pan. Smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter. Bake it in the oven for 55-60 minutes. Check for doneness with a toothpick. When it comes out clean, the bread is ready. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. Enjoy your homemade Blueberry Streusel Bread! For the full recipe, refer back to the detailed instructions above.

Tips & Tricks

How to Prevent Overmixing

To keep your bread soft, do not overmix the batter. Mix just until you see no dry flour. This helps the bread stay light and fluffy. When you fold in the blueberries, be gentle. You want to keep them whole, not mushy.

Ensuring Even Baking

To bake evenly, place your loaf pan in the center of the oven. This allows hot air to flow around it. If your oven has hot spots, rotate the pan halfway. This helps all sides bake the same. Use a light-colored pan for best results. Dark pans can brown the crust too quickly.

Checking for Doneness

To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has wet batter, bake for a few more minutes. Keep an eye on the top; if it gets too dark, cover it with foil. This step helps prevent burning while the inside finishes baking.

For the full recipe, you can refer to the earlier sections. Enjoy your baking!

Variations

Adding Nuts or Other Fruits

You can easily switch up the flavor of your Blueberry Streusel Bread. I love to add nuts to the batter. Chopped walnuts or pecans work well. Just mix in about 1/2 cup when you add the blueberries. You can also try using other fruits. Raspberries or sliced strawberries can add a nice twist. If you use other fruits, make sure they are fresh or well-drained if frozen.

Vegan Substitution Ideas

Making this bread vegan is simple and fun. Start by replacing the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based butter for a dairy-free option. Swap buttermilk with almond milk mixed with vinegar for a great substitute. These changes keep the bread moist and tasty.

Gluten-Free Options

If you need a gluten-free version, use a gluten-free flour blend. Look for a blend that has xanthan gum in it. This helps give the bread structure. Make sure all other ingredients are gluten-free. You can also add a bit of almond flour for extra flavor. This option provides a different texture, but it’s still delicious. Enjoy the same great taste while meeting dietary needs!

For the full recipe, check out the details above.

Storage Info

Storing Leftover Bread

To keep your Blueberry Streusel Bread fresh, store it in an airtight container. This helps maintain moisture. If you don’t have a container, wrap the bread tightly in plastic wrap. It’s best to eat it within three days for optimal taste.

Freezing Instructions

If you want to save some for later, freezing works great! First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight.

Best Serving and Reheating Practices

For the best taste, serve slices at room temperature. If you prefer warm bread, pop it in the oven. Heat it at 350°F (175°C) for about 10 minutes. This warms it without drying it out. Enjoy your Blueberry Streusel Bread with a dollop of butter or whipped cream for a treat! For the full recipe, check out the earlier section.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps avoid extra moisture in your bread. Frozen blueberries work well and still taste great!

How to tell if the bread is done?

You can tell if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, it needs more time to bake.

What is the best way to serve Blueberry Streusel Bread?

I love serving Blueberry Streusel Bread sliced thick. It looks great on a wooden board. You can add fresh blueberries on top for color. A sprinkle of powdered sugar makes it pretty too. For a treat, serve it with whipped cream or vanilla ice cream.

Can I make this recipe in a mini loaf pan?

Yes, you can use a mini loaf pan! Just adjust the baking time. Check for doneness around 30 to 40 minutes. The smaller size will bake faster than the full-size loaf.

How long does Blueberry Streusel Bread last?

Blueberry Streusel Bread lasts about 3 to 4 days at room temperature. Keep it in an airtight container to stay fresh. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing.

Making Blueberry Streusel Bread is simple and fun. You learned about key ingredients and how to make substitutions. Preparing the loaf pan and mixing ingredients are easy steps to follow. Remember to avoid overmixing and check for doneness often.

Experiment with variations like nuts or vegan options to suit your taste. Store your bread well and enjoy it later. This recipe can bring joy to your kitchen. Happy baking!

To make Blueberry Streusel Bread, you need these simple ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon vinegar) - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) For the streusel topping: - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 3 tablespoons cold unsalted butter, cut into small cubes You can swap ingredients if needed. You can use whole wheat flour instead of all-purpose flour for more fiber. Coconut sugar is a good alternative to granulated sugar. If you don’t have buttermilk, mix milk with vinegar. You can replace fresh blueberries with frozen ones. Just make sure they are thawed and drained. When picking blueberries, look for ones that are deep blue. Avoid berries that are soft or have green spots. Fresh blueberries should be firm and plump. Check for a powdery bloom on the skin; it shows they are fresh. Buy organic if you can, as they often taste better and have fewer pesticides. Always wash your blueberries gently before using them to keep them intact. Start by preheating your oven to 350°F (175°C). Grab a 9x5 inch loaf pan. Grease it well with non-stick spray or butter. This step helps the bread slide out easily after baking. In a large bowl, combine the dry ingredients. Measure out 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together until mixed well. This helps to ensure even rising and flavor. Next, take a medium bowl. Add 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat this mixture. Mix it for about 3-4 minutes. You want it to be light and fluffy. This step adds air to the batter. Now, add 2 large eggs to the creamed mixture. Mix well after each egg. After that, stir in 1 teaspoon of vanilla extract. Gradually add the dry mix to the butter mix. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mix. Fold in 1 1/2 cups of fresh blueberries gently. Be careful not to crush them. In a small bowl, mix together 1/3 cup of flour, 1/3 cup of brown sugar, and 1/2 teaspoon of cinnamon. Then, add 3 tablespoons of cold butter, cut into small cubes. Use a fork to mix until it looks like coarse crumbs with some small lumps. Pour the batter into your greased loaf pan. Smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter. Bake it in the oven for 55-60 minutes. Check for doneness with a toothpick. When it comes out clean, the bread is ready. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. Enjoy your homemade Blueberry Streusel Bread! For the full recipe, refer back to the detailed instructions above. To keep your bread soft, do not overmix the batter. Mix just until you see no dry flour. This helps the bread stay light and fluffy. When you fold in the blueberries, be gentle. You want to keep them whole, not mushy. To bake evenly, place your loaf pan in the center of the oven. This allows hot air to flow around it. If your oven has hot spots, rotate the pan halfway. This helps all sides bake the same. Use a light-colored pan for best results. Dark pans can brown the crust too quickly. To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has wet batter, bake for a few more minutes. Keep an eye on the top; if it gets too dark, cover it with foil. This step helps prevent burning while the inside finishes baking. For the full recipe, you can refer to the earlier sections. Enjoy your baking! {{image_4}} You can easily switch up the flavor of your Blueberry Streusel Bread. I love to add nuts to the batter. Chopped walnuts or pecans work well. Just mix in about 1/2 cup when you add the blueberries. You can also try using other fruits. Raspberries or sliced strawberries can add a nice twist. If you use other fruits, make sure they are fresh or well-drained if frozen. Making this bread vegan is simple and fun. Start by replacing the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based butter for a dairy-free option. Swap buttermilk with almond milk mixed with vinegar for a great substitute. These changes keep the bread moist and tasty. If you need a gluten-free version, use a gluten-free flour blend. Look for a blend that has xanthan gum in it. This helps give the bread structure. Make sure all other ingredients are gluten-free. You can also add a bit of almond flour for extra flavor. This option provides a different texture, but it's still delicious. Enjoy the same great taste while meeting dietary needs! For the full recipe, check out the details above. To keep your Blueberry Streusel Bread fresh, store it in an airtight container. This helps maintain moisture. If you don’t have a container, wrap the bread tightly in plastic wrap. It’s best to eat it within three days for optimal taste. If you want to save some for later, freezing works great! First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. For the best taste, serve slices at room temperature. If you prefer warm bread, pop it in the oven. Heat it at 350°F (175°C) for about 10 minutes. This warms it without drying it out. Enjoy your Blueberry Streusel Bread with a dollop of butter or whipped cream for a treat! For the full recipe, check out the earlier section. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps avoid extra moisture in your bread. Frozen blueberries work well and still taste great! You can tell if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, it needs more time to bake. I love serving Blueberry Streusel Bread sliced thick. It looks great on a wooden board. You can add fresh blueberries on top for color. A sprinkle of powdered sugar makes it pretty too. For a treat, serve it with whipped cream or vanilla ice cream. Yes, you can use a mini loaf pan! Just adjust the baking time. Check for doneness around 30 to 40 minutes. The smaller size will bake faster than the full-size loaf. Blueberry Streusel Bread lasts about 3 to 4 days at room temperature. Keep it in an airtight container to stay fresh. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing. Making Blueberry Streusel Bread is simple and fun. You learned about key ingredients and how to make substitutions. Preparing the loaf pan and mixing ingredients are easy steps to follow. Remember to avoid overmixing and check for doneness often. Experiment with variations like nuts or vegan options to suit your taste. Store your bread well and enjoy it later. This recipe can bring joy to your kitchen. Happy baking!

Blueberry Streusel Bread

Indulge in the deliciousness of homemade Blueberry Streusel Bread with this easy recipe! Perfect for breakfast or a sweet treat, this fluffy bread combines fresh blueberries and a crunchy streusel topping for a delightful twist. With simple ingredients and step-by-step instructions, you'll have a mouthwatering loaf in no time. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 teaspoon vinegar)

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

For the Streusel Topping:

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cut into small cubes

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with non-stick spray or a light coating of butter to prevent sticking.

    In a large mixing bowl, combine the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed and set aside.

      In a separate medium bowl, cream the softened butter with the granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which usually takes about 3-4 minutes.

        Next, add the eggs to the creamed mixture one at a time, ensuring to mix thoroughly after each addition. Finally, stir in the pure vanilla extract until combined.

          Slowly incorporate the dry ingredients into the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined to avoid overmixing. Once the batter is prepared, gently fold in the blueberries, being careful not to crush them.

            For the streusel topping, in a small bowl, mix together 1/3 cup of flour, brown sugar, and cinnamon. Add the cold butter cubes and use a fork to mix until the mixture resembles coarse crumbs, with some small pea-sized pieces remaining.

              Pour the batter into the prepared loaf pan, using a spatula to smooth the top. Evenly sprinkle the prepared streusel topping over the batter.

                Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Keep an eye on it to ensure the top does not become too dark.

                  Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 8 servings

                      - Presentation Tips: For an appealing serving, slice the bread into thick pieces and arrange on a rustic wooden board. Garnish with a handful of fresh blueberries and a light dusting of powdered sugar. For an indulgent experience, serve alongside a dollop of whipped cream or a scoop of velvety vanilla ice cream. Enjoy!

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