Description
Indulge in the delightful flavors of Blueberry Pie Quick Bread, a perfect treat for any occasion. This easy-to-make recipe combines juicy blueberry filling with a crunchy almond streusel topping, providing a delicious twist on traditional quick bread. Each slice is moist and bursting with sweet blueberries, making it an ideal breakfast, snack, or dessert option. Whether served plain or dressed up with whipped cream, this quick bread is sure to impress your family and friends.
Ingredients
Scale
- 2 cups blueberries
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon juice
- 1/3 cup unsalted butter, melted (for bread)
- 1 cup granulated sugar (for bread)
- 2 large eggs
- 1/2 cup milk
- 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 almond crumble)
- 1/3 cup flour (for almond crumble)
- 1/3 cup granulated sugar (for almond crumble)
- 1/3 cup almond paste
Instructions
- Preheat your oven to 350°F and grease an 8.5×4.5-inch loaf pan.
- For the blueberry filling: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for about 10 minutes until thickened.
- For the bread batter: In a mixing bowl, blend melted butter, sugar, eggs, and milk. Fold in flour, baking powder, salt, and vanilla until just combined; gently mix in cooled blueberry filling.
- Make the almond crumble by combining melted butter, flour, sugar, and almond paste until clumpy.
- Pour batter into the loaf pan and sprinkle the almond crumble on top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 65g)
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg