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–+ servings

Blueberry Pie Quick Bread

A comforting loaf of freshly baked Blueberry Pie Quick Bread with sweet-tart blueberries and a crunchy almond streusel topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 303
Ingredients Method Nutrition

Ingredients
  

  • 2 cups blueberries
  • 1/4 cup granulated sugar for filling
  • 2 tablespoons cornstarch for filling
  • 1/2 teaspoon lemon juice for filling
  • 1/3 cup unsalted butter melted, for batter
  • 1 cup granulated sugar for batter
  • 2 large eggs room temperature
  • 1/2 cup milk room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons unsalted butter melted, for crumble
  • 1/3 cup flour for crumble
  • 1/3 cup granulated sugar for crumble
  • 1/3 cup almond paste for crumble

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Make the Almond Crumble by mixing melted butter, flour, sugar, and almond paste until clumps form. Sprinkle over the batter in the loaf pan.
  5. 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.

Nutrition

Serving: 1gCalories: 303kcalCarbohydrates: 49.1gProtein: 4.1gFat: 10.5g

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