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!
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Servings: 8 servings
Calories: 370kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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
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