Blueberry Crumble Bread
This Blueberry Crumble Bread is soft, moist, and packed with juicy blueberries, then topped with a buttery crumble that bakes into a golden, bakery-style topping. Finished with a creamy vanilla glaze!
Servings: 12 slices
Calories: 300kcal
Ingredients
Bread
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (188 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk, room temperature
- 2 cups (296 g) fresh blueberries, divided
Crumble Topping
- ⅔ cup (83 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, cold, cubed
Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 to 3 tablespoons whole milk
Instructions
Bread
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the sugar and butter until creamy.
- Mix in sour cream and egg until smooth and fully combined.
- In a separate bowl whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in 1 ½ cups of the blueberries, reserving the remaining ½ cup for the top.
- Pour batter into the prepared loaf pan and sprinkle the reserved blueberries evenly over the top.
Crumble Topping
- In a medium bowl combine flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter. Using a fork or your fingers, cut the butter into the dry ingredients until coarse crumbs form, ranging from pea-sized to small marble-sized pieces.
- Place the crumble in the refrigerator for 10 minutes to keep the butter cold.
- Sprinkle the crumble evenly over the batter, keeping the pieces pea-size to marble-size rather than breaking them into fine crumbs.
- Lightly press the crumble into the batter just to help it adhere during baking.
- Bake 60 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, but no wet batter. (If the crumble begins browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.)
- Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Glaze
- In a small bowl, whisk together confectioners’ sugar and milk until smooth. Adjust consistency as needed; add a little more milk for a thinner drizzle or more sugar for a thicker glaze.
- Drizzle the glaze over the cooled bread before slicing.
Nutrition
Serving: 1slice with glaze | Calories: 300kcal