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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.
One of my favorite recipes to bake with fresh blueberries, this blueberry bread is delicious for breakfast and makes the perfect treat anytime of day.
Here’s what you need to make this blueberry quick bread:
- Sugars – Use both light brown sugar and granulated sugar in the streusel topping. The bread is made with granulated sugar.
- Cinnamon – Adds cozy spice flavor to the topping.
- Flour – Regular all-purpose flour is perfect for the crumb topping and the bread.
- Butter – Use melted unsalted butter for the topping, the bread, and the vanilla glaze.
- Baking powder and baking soda – Both are necessary since the bread uses buttermilk.
- Salt – For flavor.
- Buttermilk and Greek yogurt – Use room temperature buttermilk and Greek yogurt. You can also use sour cream in place of the Greek yogurt.
- Egg – Use one large egg, at room temperature.
- Vanilla – Pure vanilla extract flavors the bread and vanilla glaze (I use and love Rodelle Gourmet Vanilla Extract).
- Blueberries – A must for blueberry bread! See recipes notes below about using fresh or frozen blueberries.
- Powdered sugar – For a smooth and creamy vanilla glaze.
- Milk – A splash of milk thins the glaze to a nice consistency to drizzle over the bread.
Quick Tip: Be sure to use an aluminum-free baking powder to prevent the bread from turning blue!
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 sugar, light brown sugar, cinnamon, salt, flour, and melted butter, this 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.
Blueberry Quick Bread – Flavored with melted butter and plenty of vanilla, this easy bread tastes just like your favorite blueberry muffins. Room temperature buttermilk and Greek yogurt ensure a moist and tender bread, and plenty of fresh blueberries are a must.
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
Did you try this Blueberry Streusel Bread Recipe? Let me know by leaving a comment and rating below!Print
The BEST blueberry streusel bread! This easy blueberry quick bread features a golden streusel topping and delicious vanilla glaze.
- 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
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar, sifted
- 1 1/2 Tbsp milk
- 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.
- 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.
- 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.
- 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.
- Spoon batter into prepared pan and smooth with an offset spatula; sprinkle with chilled streusel. Tap pan sharply to reduce air bubbles.
- 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.
- 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.
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.