Blueberry Bread With Crumb Topping Food

BLUEBERRY BREAD

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!

EASY BLUEBERRY BREAD RECIPE

Steps:

• Preheat oven to 350°F (175°C). Line a 9x5" (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.
• In a small bowl sift together flour, baking powder, and salt. Set aside.
• In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.
• Add the sugar and mix until light and creamy for about 2 minutes.
• Add eggs and vanilla and mix until well combined.
• Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
• Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY BREAD WITH CRUMB TOPPING

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!

BANANA BLUEBERRY STREUSEL BREAD

Steps:

• Preheat the oven to 350°F. Grease a loaf pan and flour the bottom. Set aside.
• Mash the bananas. Transfer mashed bananas to a large mixing bowl.
• Add the sugar, salt and egg to the large mixing bowl and stir well to combine. Drizzle in the butter, stirring constantly. Add the cinnamon and stir to combine.
• Mix together the baking soda and water and then add to the large mixing bowl. Stir well.
• Add the flour to the mixing bowl and stir until just moistened. Add the blueberries and stir briefly to combine.
• Pour the batter into a loaf pan and gently spread out.
• In a small mixing bowl, combine the flour, brown sugar and oatmeal for the streusel topping. Drizzle in the butter and stir well. Dab the topping all over the batter in the loaf pan.
• Slide the bread into the oven and bake for 50-60 minutes, until a knife inserted in the center of the bread comes out clean.

THE BEST BLUEBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350ºF.
• In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla.
• In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix!
• Fold the blueberries gently into the batter.
• Pour the bread batter into a greased and floured 9"x5" loaf pan. (You can line the pan with parchment paper if you'd like to ensure it removes easily.)
• Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
• Sprinkle the crumbs evenly on top of the bread batter in the pan.
• Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. A toothpick inserted in the center of the bread should come out clean.
• Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY STREUSEL LOAF

Steps:

• Pre-heat oven to 375° (190°). Grease a large loaf pan 9x5 inches/25x11cm.
• Just before mixing in the blueberries toss them with 1/2 - 1 tsp of flour, this will help keep them from sinking to the bottom.
• In a large bowl whisk together the flour, sugar and baking powder, then cut in butter* until it becomes crumbly ( using a pastry blender), remove 3/4 cup (100 grams) of this crumbly mixture to a small bowl, stir in cinnamon (this will be your topping) set aside.
• In a medium bowl beat with a fork, the milk, eggs and vanilla until combined (approximately 1 minute), add this mixture to the flour mixture. Stir just until moistened, (about 15-16 stirs) gently fold in blueberries. Spoon batter into prepared loaf pan, and sprinkle with the crumb topping. Bake for approximately 50-60 minutes (check with a toothpick for doneness). Let cool before serving. Enjoy!

BLUEBERRY BREAD RECIPE

Steps:

• Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.

BLUEBERRY MUFFIN BREAD WITH PECAN CRUMBLE TOPPING

Steps:

• Heat the oven to 350° and coat a loaf pan with cooking spray. Next, make the coating: In a small bowl, stir together the brown and granulated sugars, a pinch of salt, the pecans, and the butter. Add the flour and stir until fully incorporated.
• In a large bowl, whisk together the flour, baking powder, sugars, salt, lemon zest, and blueberries. In another bowl, whisk together the milk, eggs, and vanilla. Add the butter, and whisk once more. Add the wet ingredients to the bowl the dry ingredients, and stir until just blended. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly. Scatter on the crumble topping and gently press it in place. Bake the loaf until golden around the edges and the center is set, about 50 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack.

BLUEBERRY LEMON BREAD WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350F. Lightly grease and flour a standard loaf pan. Set aside.
• Combine all ingredients for the topping in a small mixing bowl and use a fork or your fingers to incorporate everything together. The mixture should be like a thick cookie dough. Set aside.
• In a mixing bowl, stir together 1 1/2 cups cake flour, baking soda, and salt.
• In another small bowl, add the other 2 TBS of cake flour to the blueberries and toss together until incorporated.
• In the bowl of a stand mixer or using a mixing bowl with a hand mixer, cream the butter and sugar until light and fluffy. Add the cream cheese and continue mixing until completely smooth. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, beating well after each addition, and then add the vanilla extract and lemon juice.
• With the mixer on low speed, add the dry ingredients mixture in 2 addition, scraping the sides as needed and stopping when just combined (a few visible flour streaks). Sprinkle the lemon zest and blueberries over the batter and gently fold it in using a rubber spatula - do not overmix.
• Transfer the batter to the prepared loaf pan and bake for about 30 minutes. Then cover the top of the batter with chunks of the topping mixture and return to the oven for an additional 20-35 minutes - your oven will vary - until a cake tester or toothpick inserted into the center of the bread (make sure you sink the tester all the way near the bottom of the bread) comes out clean with a few moist crumbs.
• If the bread begins to get too brown but is not yet done, you can cover with a loose tent of aluminum foil for the last part of the baking process.

BLUEBERRY MUFFIN BREAD

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 ALMOND CRUMBLE BREAD

Steps:

• Beat together the oil, sugar, egg, and extract until it looks like wet sand.
• Stir together the flour, salt, baking soda, and almonds. Slowly add the dry ingredients alternately with the buttermilk to the sugar mixture until everything is combined.
• Toss the blueberries with the remaining 2 teaspoons of flour. Stir into the batter gently.
• Spoon the batter into 3 greased 5 3/4 by 3 loaf pans.
• Stir together the topping ingredients, and sprinkle it evenly over the top of the batter in the pans. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out mostly clean. Cool in the pans for 10 minutes before flipping out onto a wire rack. Make sure to turn the bread back over, so the crumble topping doesn't get crushed. Cool completely.
• Whisk together the powdered sugar and water. Drizzle over the tops of the bread. Let set before storing in a sealed container.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners
• In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined
• In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined
• Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain
• Fold in the 1 cup blueberries until just combined
• Make the crumb topping by mixing the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter
• Spoon the batter into the muffin tin, filling each one to the top
• Sprinkle the crumb topping generously over each muffin
• Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean

BANANA BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat Oven to 350℉

SOURDOUGH BLUEBERRY MUFFINS WITH CRUMB TOPPING RECIPE

Steps:

• Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
• Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
• Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
• Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
• Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
• Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

LEMON BLUEBERRY CRUMB BREAD

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).

BLUEBERRY COBBLER BREAD

Steps:

• Preheat oven to 350°
• 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 parchment with cooking spray. Set aside.
• In bowl of stand mixer combine first five ingredients (flour, brown sugar, baking powder, baking soda and salt.) Stir until mixed together evenly.
• 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. Batter will be purple!
• Pour this into your prepared pan.
• To make the crumble topping combine all the Crumble ingredients together with a pastry cutter or fork. You can even use you hands to create large sized "crumb topping" if desired.
• Sprinkle this over 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.

BLUEBERRY BREAD

Steps:

• Preheat the oven to 425°F; meanwhile, butter two bread pans.
• In a large bowl, combine the flour, baking soda, and salt together for the blueberry bread.
• Add the butter, sugar, and eggs into the large bowl and mix until well combined.
• Add the milk and vanilla into the large bowl then mix again.
• Gently fold in the blueberries until they are just incorporated into the mixture.
• For the Optional Streusel Topping: Prepare the streusel topping by mixing all the ingredients: sugar, flour, butter, and cinnamon into a small bowl.
• Pour the blueberry bread batter evenly between the two buttered bread pans, then top with the streusel if desired, and bake the bread for 5 minutes at 425°F.
• While the bread is still in the oven, reduce the heat to 375°F and bake for another 45 minutes until golden brown and a toothpick inserted into the center of the bread comes out clean.

BLUEBERRY BREAD WITH CRUMB TOPPING

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.

LEMON BLUEBERRY STREUSEL BREAD

Steps:

• Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
• Dust the blueberries with 1 tablespoon flour. Set aside.
• In a large mixing bowl combine the flour, baking powder, and salt.
• In the bowl of an electric mixer or by hand with a whisk, beat the eggs until light and fluffy. (This is the only step you can use an electric mixer. Over mixing this batter will make it tough.)
• Add the oil, sugar, lemon zest, lemon juice, and lemon extract to the eggs and whisk to combine.
• Next, slowly add the dry ingredients to the egg mixture, alternating with the milk. Stir gently.
• Fold in the blueberries.
• Pour batter into the prepared loaf pan.
• Mix the streusel ingredients together with a fork. It will be crumbly. Sprinkle the crumbs over the bread.
• Place in the preheated oven.
• Bake for 50 to 55 minutes. The bread will be done when a toothpick inserted in the center comes out clean or with dry crumbs.

PALEO BLUEBERRY STREUSEL BREAD

Steps:

• Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
• In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Mix well. Add in the eggs, maple syrup, and almnd milk and stir until well combined. Fold in the bluerries and scoop into the prepared pan.
• In a small bowl, make the crumb topping. Combine the almond flour, maple syrup, ghee, and salt together until crumbly. A fork or your hand will work best for this. Spread evenly on top of the batter in the pan. Bake for 40 minutes, or until lightly brown on the edges and a toothpick inserted in the center comes out clean.
• Once cool, make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, place it in the microwave for 30 seconds and then stir well. Combine coconut butter, maple syrup, vanilla and water together and stir until smooth. Drizzle over the bread.
• Store any leftovers, covered in the fridge.

BLUEBERRY LEMON CRUMB BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
• In a large mixing bowl, combine the sugar, oil, lemon zest, and juice until thoroughly combined. In another bowl or large measuring cup, beat together the buttermilk and eggs. In a third bowl, whisk together the salt, baking powder, poppy seeds, and 2 1/2 cups flour. With the mixer on low speed, add the dry ingredients to the sugar mixture in three additions, alternating with the buttermilk mixture and scraping the bowl as needed.
• Toss the blueberries with the 2 Tablespoons of flour then gently fold them into the batter. Pour the batter into the prepared pan.
• To make the crumbs, combine the flour, sugar, and melted butter in a measuring cup until fine crumbs form. Spread the crumbs on top of the batter.
• Bake for 50-65 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the bread from the oven and place it on a rack to cool for at least 10 minutes. To release, run a knife around the edge of the bread pan and turn it over onto a piece of parchment paper. A few of the crumbs may fall off. Don't worry about it! Just scoop them up and put them back on top.
• Meanwhile, make the glaze--in a measuring cup, whisk together the powdered sugar, lemon juice, and milk until the consistency is smooth and pourable (add more milk if needed). Pour the glaze over the cake and serve or allow to dry then cover with saran wrap and store for up to 3 days.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine melted butter, flour, sugar, salt, and vanilla extract. Spoon together until little crumbles form and place in the freezer.
• Combine melted butter, sugar, brown sugar, and vanilla extract. Whisk together until combined. Then add eggs, Greek yogurt, and buttermilk. Continue to whisk together until smooth.
• Add flour, baking powder, and kosher salt. Fold with a flat spatula or spoon. Add blueberries and continue to fold together until a smooth batter forms.
• Spray a 12-cup muffin pan with nonstick baking spray. Place baking cups in every other cup and fill to the top with batter. Sprinkle crumb topping on top. Bake for 21-23 minutes, until a toothpick comes out clean.

CAST IRON CHERRY BLUEBERRY BREAD WITH CRUMB TOPPING

Steps:

• Preheat oven to 375 degrees. Spray a 10 inch cast iron skillet with food release spray and set aside. If you do not have a cast iron skillet, use a 9×9 baking pan (it will take a little longer to cook). Place the flour, baking powder, kosher salt, lemon zest, and ginger in a mixing bowl and combine. Set aside. In a separate mixing bowl, beat the butter and sugar until light and fluffy, about 1 minute. Add the egg and beat for an additional 30 seconds. Add 1/2 the flour mixture and mix until combined, then mix in 1/2 of the milk. Repeat this step with the remaining flour and milk. Gently fold in the blueberries and cherries, then pour the mixture into the greased cast iron skillet. To make the topping, combine everything except the butter in a small bowl and mix well. Add the butter to the mixture and cut it into the dry ingredients with a fork or pastry cutter. Continue to work the cold butter into the dry ingredients until a crumb texture is achieved. Sprinkle the mixture on top of the batter that is in the cast iron skillet. Bake your Cast Iron Cherry Blueberry Bread with Crumb Topping on the middle rack of the oven for about 35-40 minutes, or until the buckle is golden in color and the center cooked through. Cool for 15 minutes before serving. Buckle can be served warm or room temperature, and is great with a little ice cream.