Time 1h10m Number Of Ingredients 12 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.
Time 1h15m Number Of Ingredients 14 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!
Time 48m Yield 6 to 8 servings Number Of Ingredients 18 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.
Time 2h5m Yield 12 Number Of Ingredients 15 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.
Time 1h10m Yield 1 loaf (12 pieces). Number Of Ingredients 9 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.
Time 3h10m Yield 1 Number Of Ingredients 4 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.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Time 1h20m Yield 1 loaf, 1 serving(s) Number Of Ingredients 14 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).
More about “blueberry bread with crumb topping recipes”
Yield Makes enough for 1 nine-inch cake Number Of Ingredients 5 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.
