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Blueberry Streusel Bread

Blueberry Streusel Bread with Vanilla Glaze

  • 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


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


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


  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.


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.

Keywords: Blueberry, Streusel, Crumb Topping, Quick Bread