Blueberry Streusel Bread with Vanilla Glaze

There’s nothing better than a quick bread studded with blueberries, and this easy blueberry streusel bread is a must bake! With a buttery crumb topping and delicious vanilla glaze, this bread reminds me of a cross between blueberry muffins and blueberry crumb cake.

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This blueberry quick bread is one of my favorite ways to bake with fresh blueberries. It’s delicious for breakfast and makes the perfect treat any time of day!

Made with melted butter and a generous splash of vanilla, this easy bread tastes just like your favorite blueberry muffins. Buttermilk and Greek yogurt ensure a moist and tender crumb, and plenty of fresh blueberries are tucked into each bite.

I love serving it warm with a side of whipped honey butter… so good!

The Best Blueberry Streusel Bread

Baking Pan – Use a 9 x 5-inch loaf pan for this recipe. To prepare the pan, lightly spray the bottom and sides with nonstick spray. Line the loaf pan with parchment paper, letting excess extend over sides of pan.

Golden Streusel Topping – Made with pantry staples and melted butter, the topping holds together while baking and makes the perfect addition to this bread. Make the streusel topping first, then chill it in the refrigerator while mixing up the blueberry bread.

Fresh Blueberries – Sweet blueberries give this quick bread the best flavor. Out of season, you can also use frozen blueberries (add to the batter without thawing first). Frozen blueberries will add additional moisture and extend the baking time by approximately 5 to 10 minutes, so plan to keep an eye on the oven.

Vanilla Glaze – Sweet and buttery, this quick vanilla glaze is made with melted butter, salt, vanilla, powdered sugar, and milk. Once the bread is completely cool, drizzle with glaze and let set before slicing and serving.

How to Freeze

You can make this bread in advance. Once fully cooled, wrap in plastic wrap and then wrap again in foil or place the wrapped bread in a freezer bag and freeze up to 2 months.

The day before you plan to serve, let the bread thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Add the vanilla glaze before serving.

To freeze bread slices, use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.

More easy quick bread recipes to try:

• Chocolate Chip Banana Bread
• Pumpkin Spice Streusel Bread
• Carrot Cake Spice Bread
• Toffee Banana Bread

Buttery Blueberry Streusel Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf, 12 slices
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

The BEST blueberry streusel bread! This easy blueberry quick bread features a golden streusel topping and delicious vanilla glaze.

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Ingredients

Streusel Topping

• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/2 cup flour
• 3 Tbsp unsalted butter, melted

Blueberry Quick Bread

• 1 3/4 cups flour
• 3/4 cup sugar
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp unsalted butter, melted
• 3/4 cup buttermilk, at room temperature
• 1/4 cup Greek yogurt, at room temperature
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1 cup fresh blueberries

Vanilla Glaze

• 1 Tbsp unsalted butter, melted
• pinch of salt
• 1 tsp vanilla extract
• 3/4 cup powdered sugar, sifted
• 1 1/2 Tbsp milk

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Instructions

1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
2. For the streusel topping, combine sugars, cinnamon, salt, and flour in a small bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.
3. For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside 1 tablespoon of flour mixture to toss with the blueberries. Make a well in the center of the mixture.
4. Combine melted butter, buttermilk, Greek yogurt, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until almost combined. Toss blueberries with reserved flour mixture and gently fold in.
5. Spoon batter into prepared pan and smooth with an offset spatula; sprinkle with chilled streusel. Tap pan sharply to reduce air bubbles.
6. Bake for 55 to 60 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
7. For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over bread and let set before serving.

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Notes

Baking powder: Use an aluminum-free baking powder to prevent the bread from turning blue

Frozen blueberries:  If you’re using frozen blueberries, simply add them to the batter still frozen (no need to thaw them first). Frozen blueberries will add additional moisture and extend the baking time by approximately 5 to 10 minutes.

Freezing Instructions: Once fully cool, wrap bread in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, let the bread thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Add the vanilla glaze before serving.