Irresistible Blueberry Pie Quick Bread Recipe to Try Now
The Secret to the Best Blueberry Pie Quick Bread You’ll Ever Make
There’s something incredibly comforting about a loaf of freshly baked Blueberry Pie Quick Bread. Imagine biting into a slice and being greeted by the sweet-tart burst of blueberries, perfectly swirled with a rich, buttery batter. This quick bread takes all the flavors of your favorite blueberry pie and transforms them into an easy-to-make loaf that is perfect for breakfast, dessert, or a midday snack. The addition of almond streusel crumble on top adds an irresistible crunch that will have everyone raving about your baking skills.
You’ll find that this recipe is not only simple but also incredibly versatile. Whether you’re enjoying it warm from the oven or toasted with a pat of butter, each bite delivers a taste of summer no matter what time of year it is. Plus, it’s an ideal way to use up those ripe blueberries sitting in your fridge or freezer!
Why You’ll Love This Blueberry Pie Quick Bread
– Effortless to prepare and requires no special equipment.
– Bursting with fresh blueberry flavor and a delightful almond crumble topping.
– Moist texture that stays fresh for days (if it lasts that long!).
– Perfect for sharing at brunch or as a delightful gift for friends.
– Easily customizable—swap out blueberries for your favorite berries or add nuts for extra crunch.
Preparation Phase & Tools to Use
To get started on this delicious journey, you’ll need just a few basic tools to make the process smooth and enjoyable.
– 8.5×4.5-inch loaf pan: The perfect size for baking this quick bread to ensure even cooking.
– Mixing bowls: A couple of different sizes will help you manage the batter and toppings efficiently.
– Heavy-bottomed saucepan: Ideal for making the blueberry filling without burning.
– Measuring cups and spoons: Accurate measurements are key to achieving the best results.
– Rubber spatula: Great for folding ingredients together without over-mixing.
Preparation Tips
For perfect Blueberry Pie Quick Bread every time, here are some helpful tips: Ensure your eggs and milk are at room temperature before mixing; this helps create a smoother batter. When making the blueberry filling, don’t rush—it needs enough time to thicken properly. Lastly, be sure not to overmix when incorporating the dry ingredients into the wet; this will keep your bread light and fluffy.
Ingredients for this Blueberry Pie Quick Bread
For the Blueberry Filling
– 2 cups (170 grams) blueberries
– 1/4 cup (50 grams) granulated sugar
– 2 tablespoons (14 grams) cornstarch
– 1/2 teaspoon lemon juice
For the Bread Batter
– 1/3 cup (75 grams) unsalted butter, melted
– 1 cup (198 grams) granulated sugar
– 2 large eggs, room temperature
– 1/2 cup (113 grams) milk, room temperature
– 1 1/2 cups (180 grams) all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 teaspoon vanilla extract
For the Almond Crumble Topping
– 2 1/2 tablespoons (35 grams) unsalted butter, melted
– 1/3 cup (40 grams) flour
– 1/3 cup (66 grams) granulated sugar
– 1/3 cup (86 grams) almond paste
Blueberry Pie Quick Bread
There’s something truly comforting about the aroma of freshly baked bread wafting through the kitchen, and this Blueberry Pie Quick Bread is no exception. It combines the sweet, juicy bursts of blueberries with a crumbly almond streusel topping, making it an irresistible treat for breakfast or dessert. Plus, it’s oh-so-easy to whip up! Let’s get right into how to make this delightful quick bread.
Step-by-Step Instructions
Step 1: Prepare the Blueberry Pie Filling
To start things off, you’ll want to create that luscious blueberry pie filling that gives this bread its signature flavor. In a small, heavy-bottomed saucepan over medium-high heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Stir frequently for about 10 minutes until the mixture thickens and becomes syrupy. Once done, remove it from the heat and let it cool while you prepare the batter. This filling will provide those delightful pockets of blueberry goodness throughout your bread.
Step 2: Mix the Bread Batter
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add in eggs and milk one at a time, mixing thoroughly after each addition. Next, gently fold in all-purpose flour, baking powder, salt, and vanilla extract until just combined; be careful not to overmix! The batter should remain slightly lumpy for that perfect texture. Finally, fold in your cooled blueberry pie filling to create beautiful swirls of blueberry throughout your batter.
Step 3: Prepare Your Loaf Pan
Now that your batter is ready with swirls of blueberry goodness, it’s time to get your loaf pan ready. Preheat your oven to 350 °F (175 °C) if you haven’t already done so. Grease an 8.5×4.5-inch loaf pan thoroughly to ensure easy removal after baking. Pour your beautifully swirled batter into the prepared pan and use a spatula to smooth out the top gently.
Step 4: Make the Almond Crumble
The final touch before baking is creating a crunchy almond crumble topping that adds texture and flavor contrast to your moist bread. In a small bowl, mix together melted butter, flour, sugar, and almond paste. Using your fingers or two forks, break apart the almond paste into small pieces as you mix until clumps form. These bits will create an irresistible topping when baked! Sprinkle this mixture generously over the top of your batter in the loaf pan.
Step 5: Bake Your Bread
It’s time for some magic! Place your loaf pan in the preheated oven and bake for about 50-60 minutes. Keep an eye on it; you’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it (not wet batter!). Once baked to perfection, allow it to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. The smell will surely tempt everyone around!
Notes
This Blueberry Pie Quick Bread is incredibly versatile! Feel free to substitute or add ingredients based on what you have on hand or personal preferences—try adding chopped nuts for extra crunch or even some cinnamon for warmth! If you’re looking for added nutrition or variety, consider incorporating chia seeds or swapping out half of the all-purpose flour with whole wheat flour for a heartier version.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can lead to uneven mixing.
– Overbaking can dry out your bread—keep an eye on those last few minutes!
– Not letting the filling cool properly may cause excess moisture.
– Failing to grease your pan could result in sticking.
Storage Instructions
Leftovers can be stored in an airtight container at room temperature for up to three days or refrigerated if you prefer them chilled. For longer storage options, consider slicing and freezing individual pieces wrapped tightly in plastic wrap; they’ll stay fresh for up to three months! Reheat slices in the microwave for about 20 seconds or enjoy them warm straight from frozen—perfectly delicious!
Estimated Nutrition
– Calories: 303 calories
– Protein: 4.1 grams
– Fat: 10.5 grams
– Carbs: 49.1 grams
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in this recipe; just toss them into your filling without thawing first.
How do I know when my bread is fully baked?
A toothpick inserted into the center should come out with a few moist crumbs but no wet batter attached; this indicates it’s perfectly baked!
Can I make this recipe gluten-free?
Yes! Simply substitute all-purpose flour with a gluten-free blend that measures cup-for-cup like traditional flour.
Conclusion
I hope you’re as excited as I am about trying this Blueberry Pie Quick Bread! It’s such a warm and inviting treat that’s sure to fill your home with delightful aromas and smiles all around. Don’t forget to share how yours turns out—I’d love to hear your thoughts! Happy baking!
Blueberry Pie Quick Bread
Ingredients
Method
- Prepare the Blueberry Pie Filling by combining blueberries, granulated sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Stir frequently for about 10 minutes until thickened. Let cool.
- Mix the Bread Batter by whisking together melted butter and granulated sugar, then adding eggs and milk one at a time. Fold in flour, baking powder, salt, and vanilla extract until just combined. Fold in cooled blueberry filling.
- Prepare your loaf pan by greasing it and preheating the oven to 350°F (175°C). Pour the batter into the pan and smooth the top.
- Make the Almond Crumble by mixing melted butter, flour, sugar, and almond paste until clumps form. Sprinkle over the batter in the loaf pan.
- Bake the bread for about 50-60 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.
