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Blueberry Bread with Crumb Topping

Introducing Blueberry Bread with Crumb Topping, my new favorite food for breakfast, dessert, afternoon snack, or whenever! This Blueberry Streusel Bread tastes like a cross between blueberry cake and blueberry muffin topped with delicious streusel topping – basically a tasty quick bread with no yeast involved.


Blueberry Bread with Crumb Topping

My favorite thing about this Blueberry Bread is that crumbly sweet topping with a slightly coarse texture and a hint of cinnamon. It is a gorgeous contrast to the moist, spongy bread filled with a generous amount of sweet, juicy blueberries.

Ah, summer in a bite.

Blueberry Streusel Bread

The other day, I was at the grocery store and with much excitment, I filled up my cart with multiple large boxes of blueberries because they were $6+ for 18 oz.

I was like a kid in a candy store, with my tongue hanging out at the sight of those large plum juicy blueberries. I love this time of the year at the produce aisle. In fact, I anticipate it.

Not surprisingly, we have been eating copious amount of blueberries lately, making multiple loaves of Blueberry Bread with Crumb Topping, and popping blueberries into our mouths like popcorn at random times of the day.

Blueberry lovers out there are probably nodding their heads with agreement, while the rest of you are puzzled and shaking your heads.

But that is okay. I claim my love for all things blueberries. Some people are crazy about pumpkin, avocado toast, La Croix… I am crazy about blueberries.

Spread the blueberry love!

I haven’t done a baking post in a while. It would seem I was on a pretty intense savory kick. So I am actually super excited to share this with you.


This Blueberry Bread with Crumb Topping recipe calls for simple ingredients and yes, lots (AND LOTS) of blueberries.

Here’s what you will need:

  • blueberries – use fresh or frozen. Fresh is preferred but frozen works as well
  • all-purpose flour
  • baking powder
  • salt
  • sugar
  • eggs
  • Greek yogurt
  • vegetable oil
  • lemon juice
  • unsalted butter
  • ground cinnamon – this is used for the crumble topping

How to make Blueberry Bread with Crumb Topping

To make Blueberry Streusel Bread, I like to first line the 9×5 inch bread pan with parchment paper because it makes clean up and removing the bread a breeze.

My love for parchment paper can probably rival my love for blueberries. And that, my friend, is saying a whole lot about parchment paper.

It’s worth the investment. If you don’t have parchment paper at hand, and blueberry bread is CALLING YOUR NAME, grease the pan with cooking oil.

It’s up to you, but I typically start off  by putting together the crumb topping first, then the dry and wet ingredients for the Blueberry Bread.

Three bowls, each filled with blueberry bread mixture, crumble topping and blueberries

I work on the crumb topping first because I typically melt the butter in the microwave and like to let it sit for a while after putting everything together, so that the crumb topping will not go onto the batter warm.

After mixing the dry ingredients into the wet ingredients, I pour the blueberry bread batter into the loaf pan and then sprinkle the crumb topping onto the bread.

Blueberry Bread with Crumb Topping
Adding crumb topping to blueberry bread dough

Gently press the crumb toppings onto the batter so it will stick to the top when it bakes.

Bake Blueberry Streusel Bread in the oven for about 60 minutes at 350℉. When baking this batch for the photograph, I took it out at the 58 minute mark and it was perfect.

Oven temperature varies, so always take notes and get to know your oven and decide on what works best for you.

Ah, Blueberry Bread with Crumb Topping. Love. Love. LOVE.

Use a toothpick to poke into the middle of the loaf. If it comes out clean then the bread is done.

Lastly, cool Blueberry Streusel Bread for ~10 minutes. Then remove bread from pan and let it cool for another 10-15 minutes or so before cutting into it.

Blueberry Bread with Crumb Topping

If you used parchment paper, gently remove bread from the bread pan by lifting both sides of the parchment paper.  Bread should not stick to parchment paper, and cleaning the bread pan should be a breeze.

When John saw me doing this for the first time, he was so impressed by how parchment paper works… and just like that, parchment paper also won his heart.

Cut into slices and serve! Be still, my blueberry-loving heart…

How to store leftover Blueberry Bread with Crumb Topping

It definitely tastes best fresh, but it keeps well too. I typically keep leftovers in an airtight container or zip lock bag in the fridge for up to 5 days and microwave them briefly to warm it up.

You can also keep them in an airtight container or zip lock bag in the freezer and can be kept that way for a longer period of time.

John tells me it tastes about the same either way. I will admit I am a bit of a food snob and love baked goods fresh from the oven way more than leftovers.

Blueberry Bread with Crumb Topping

But don’t get me wrong, that doesn’t mean I won’t eat leftovers… 😉 It is after all, blueberries…

Give this Blueberry Streusel Loaf a try! Have fun baking!

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other bread and muffin recipes

Three slices of blueberry bread with crumb topping on a plate with the loaf in the background

Blueberry Bread with Crumb Topping

Moist Blueberry Bread filled with a generous amount of juicy blueberries, topped with a sweet, crumbly topping with a hint of cinnamon. This Blueberry Streusel loaf is perfect for breakfast, afternoon tea, or as a snack anytime of the day!
4.78 from 36 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 370kcal
Author: MinShien


  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 2 tsp lemon juice
  • 1 1/2 cup blueberries fresh or frozen
  • 1 tsp flour

Crumb topping

  • 1/2 cup all-purpose flour
  • 1/4 cup butter melted
  • 1/4 cup sugar
  • 1/2 tsp cinnamon


  • Preheat oven to 350 degrees F
  • Start by making the crumb top. Melt butter and add the rest of the crumb topping ingredients to it. Mix well and set aside.
  • Mix together dry ingredients (1 1/2 cup flour, baking powder and salt) into a small mixing bowl.
  • In a large mixing bowl, add and mix together all the wet ingredients – sugar, eggs, Greek yogurt, vegetable oil, and lemon juice.
  • Add dry ingredients into wet ingredients, stir to mix well.
  • Add 1 tsp flour to blueberries and toss blueberries. Then gently fold blueberries into the bread mixture.
  • Line a 9″x5″ bread pan with parchment paper. If not using parchment paper, grease bread pan. Pour bread mixture into a bread pan. 
  • Evenly spread crumb topping on the top of the bread mixture. Gently press on crumb topping so that it sticks to bread after baking.
  • Bake for about 60 minutes.
  • Remove and cool for 10 minutes. Remove bread from bread pan, and cool for another 10 minutes. Slice and serve!


Calories: 370kcal | Carbohydrates: 55g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 110mg | Fiber: 2g | Sugar: 29g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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4.78 from 36 votes (26 ratings without comment)

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Recipe Rating


  1. 5 stars
    I love blueberry desserts. And this one was everything I hoped it would be, so moist, sweet and a little tangy. Yum! Another 5 star recipe that I’ll be making again.

    1. Joyous Apron says:

      Thank you so much!! Blueberries are the BEST 🙂 and I love this too. Glad you enjoyed.

  2. I’ve had this recipe saved for awhile now just waiting for an opportunity to make this. My family reunion is this weekend so I went to the store to buy the supplies for my deviled eggs and as I’m walking through the produce section I spy 24 oz packages of blueberries for $5.60! I got home with my haul and made this blueberry bread and some lemon blueberry bread as well as putting some in the freezer for my morning smoothies. I can’t wait until my dad gets to try some of this as he is a major blueberry addict!

    1. Joyous Apron says:

      That’s great! Love it! Blueberry season is the BEST!! I love me some cheap and yummy blueberries! I hope you all enjoy! 🙂

  3. 5 stars
    Excellent!! Have made several times.

    1. Joyous Apron says:

      Thank you so much! I’m so glad you like it! 🙂

  4. I know fresh berries are the best …but could one use frozen? If so how would you do it?

    1. Joyous Apron says:

      Hi Doreen, just replace fresh berries with frozen…everything else should be the same! 🙂

  5. Hello! Is it possible to make these in a muffin tin? I want to take this recipe to work and muffins would be super easy!


    1. Joyous Apron says:

      Hi Stephanie, I have not tried it but I imagine it would work just fine! Bake it at 400 degrees for ~20 minutes, put it back in the oven for more time if needed. Let me know if you try the muffin method and would love to hear how it goes!

  6. adriana kroeller says:

    my local grocery store just closed and have plain yogurt…would that work okay too?

    1. Joyous Apron says:

      When I tried it with plain yogurt the bread turns out a bit more wet, and I actually didn’t love it as much. I would say Greek yogurt is ideal for this!

  7. Sheryl Diaz says:

    Hi! I am making this delicious looking recipe for my boyfriend tonight, but I just found out his oven isn’t working. He has a toaster oven… do you know if this will still work? If so, do I need to tweak the temperature and or bake time?

    1. Joyous Apron says:

      Hey Sheryl! I highly recommend baking this in an oven. From my experience with my toaster oven, this will not turn out well. But you might have a fancier version and that might work? Let me know what you end up doing and how it turns out though! I’m curious. 🙂

  8. Do you think you could use vanilla extract instead of lemon. My husband is not a lemon fan. Also could you use sour cream instead of Greek yogurt?

    1. Joyous Apron says:

      Using vanilla extract should be fine! I will say though – it doesn’t have a strong lemon taste at all. But vanilla extract would work great. As for the sour cream, I have not tried that but I think it should be okay too. Let me know what it goes with those ingredients though – I am curious!

  9. 5 stars
    I used sour cream in lieu of yogurt and it turned out great. I also used four mini loaf pans and baked on a cookie sheet for 35 minutes.

    1. Joyous Apron says:

      That’s awesome! Thanks for sharing your tweaks! Love it! 🙂

  10. Thomas Hull says:

    5 stars
    Excellent! Even our 2 year old liked it!

    1. Joyous Apron says:

      Yay! I’m so glad!

    1. Joyous Apron says:

      Me too!! 🙂

    2. Made this recipe again already! I was out of vegetable oil so I used applesauce instead and it worked just fine.

      Also, I really like your parchment paper idea. Came out of the pan very easily!

    3. Joyous Apron says:

      Thanks for so much sharing the apple sauce substitution, Lisa! Glad it turned out well!

  11. 5 stars
    Absolutely delicious and so moist!

    1. Joyous Apron says:

      Yay! Thrilled that you enjoyed it!

  12. Love this bread so much! It’s a big hit with my fiancé and family 🙂
    I’m wondering if I could substitute coconut oil instead of the vegetable oil?

    1. Joyous Apron says:

      Yay so glad! And yes! That should be fine!

  13. 5 stars
    I made this but did not have a loaf pan. So I used an 8×8 metal baking dish lined with parchment paper. I cooked it for 42 minutes – just watched to see when the top got golden brown. Made a wonderful coffee cake!

    1. Joyous Apron says:

      Yay! That is awesome. Thank you for sharing! 🙂

  14. 5 stars
    wonderful recipe, it’s very simple and delicious! i used a 22cm by 11cm loaf pan, it took an hour and half to fully bake.

    1. Joyous Apron says:

      Thank you for sharing your modification!

  15. phaedra.geerman says:

    can i make this same recipe with ripe bananas? if yes how many bananas and should i mesh them?

    1. Joyous Apron says:

      I personally would not substitute it that way, but if you want to bake with banana, use a banana bread recipe or check out this Banana and Date Muffin recipe instead!

  16. 4 stars
    Came out great, just wish it was a bit sweeter. Also had to cook it for about 70 minutes instead of about 60. Don’t recommend using the parchment paper as it didn’t firm up as much as I wanted. Still great and will make again with some adjustments.

    1. Joyous Apron says:

      Hey CeCe, thanks for the feedback! Hope the adjustments will work better for you in the future!

  17. Olivia may says:

    I used a 9×5 loaf pan, and it just seemed like so much batter in one pan. so will using two 9×5 baking pans matter for the cook time?

    1. Joyous Apron says:

      Cook time should be less if the batter is spread into two pans. Check at the 45 minute mark by inserting a toothpick. If it comes out clean it’s done, and if it doesn’t, cook it for longer. Hope that helps! Let me know how long you ended up cooking it for!

  18. 5 stars
    My family absolutely loves this bread. Whenever I serve this and we have company over whether it’s family or friends everybody wants to know the recipe. It’s very easy to make. If I could give it more than five stars, I would. Thank you.

    1. Joyous Apron says:

      Thank you for the kind words, Cathy! Happy to hear you all are loving this!