Blueberry Streusel Bread

Blueberry Streusel Bread

It’s officially blueberry season in Michigan, and I am so excited about all the blueberry recipes I get to make this time of year.  Mike absolutely loves blueberries, and so I find myself trying all sorts of different recipes with his favorite fruit. I saw this recipe on Pinterest and was intrigued by the idea of a blueberry bread with streusel topping. I’m so glad I tried it because Mike absolutely loved it and so did I! The bread is soft and moist and the blueberry swirl center is sweet and full of fresh blueberry flavor. The crumbly streusel topping makes the bread a little hard to cut, but it makes up for it by adding an extra layer of deliciousness. 🙂 I hope you try this bread with some fresh picked blueberries – it’s hard to resist!

Looking for more blueberry recipes? Click HERE 🙂

Blueberry Streusel Bread

Blueberry Streusel Bread


Streusel Topping

  • 4 Tbsp granulated sugar
  • 4 Tbsp brown sugar
  • 1/3 cup organic unbleached flour
  • 1/4 cup unsalted butter, softened


  • 2 cups fresh blueberries
  • 1 1/8 cups plus 1 teaspoon sugar
  • 1 tablespoon water
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 Tbsp unsalted butter, melted & cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 425. Spray bread pan with nonstick spray or grease with shortening.
  2. In a small bowl mix the streusel ingredients together with your fingertips until crumbly. Set aside.
  3. Bring 1 cup blueberries, water, and 1 tsp sugar to simmer in small saucepan over medium heat. Stir frequently and kind of smash the blueberries with your spoon. Cook until the blueberries break down and sauce begins to thicken. Set aside to cool slightly.
  4. In a large bowl whisk together the flour, baking powder, and salt . In a separate bowl, whisk together the remaining sugar and eggs. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using a rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture. Mix just until combined.
  5. Take half the batter and place in the bottom of the bread pan. Spoon the cooked berry mixture into center of the batter but don't let it touch the sides. Pour remaining batter over the mixture. Sprinkle streusel mixture over batter. Bake at 425 for 30 minutes, then reduce to 350 and bake 10-20 more minutes, or until top is golden.

adapted from Mom Spotted

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  1. I’m totally making this on Saturday. I have 5lbs of blueberries in the freezer and I needed some new recipes! Thanks!

  2. Hi Megan! For some reason buttermilk always scares me away! Do you use the powder buttermilk or do you buy it in a liquid?

    • I personally buy it as a liquid because I almost always use it up (we tend to have buttermilk pancakes or waffles on the weekend!), but I’m sure the powder would work fine. A lot of time I will also mix together half (or a little less) plain yogurt and half regular milk – that is a good buttermilk substitute.

  3. This was a train wreck for me. Followed the instructions exactly, top of the bread was even a little past golden when I took it out of the oven, but the middle was completely uncooked. Had to throw the whole thing away.

  4. I love all the ingredients in this recipe. I’ve made it twice. The first time it was burnt on top and raw inside. It fell to pieces when I took it out of the pan. The second time I lowered the temp sooner than 30 min and cooked it longer, but less burnt on top and a little less raw. I think I’ll try a lower temp and for longer time for the whole duration. Tastes great just need to perfect the whole loaf!

  5. This recipe is horrible. The crust was burnt and the middle was raw. I had to throw the entire thing away.

  6. Mine was uncooked as well and the strangest part was the toothpick came out clean, I brought this to a bridal shower! I was horrified and so embarrassed!!

  7. I’m so sorry it didn’t turn out for you! I haven’t made this recipe in a while, I’ll have to try it again and play around with it.

  8. I actually tried it again and cooked it at 350 for 1H and 10 minutes and it came out perfect!! I did two like this in a pampered chef stoneware loaf pan. They were both wonderful!

  9. Yup, have to agree with some of the people above. I’ve been baking for thirty years, our family even owned a bakery and I was looking to try something new…I’ve never had a recipe turn out like this. Raw on the inside and the top was too dark before I even dropped the temp to 350. Now, I’m over an hour in and tin foil is on the top trying to preserve it from burning all the way. I have a feeling it’s going in the trash. Not the morning to try a new recipe with a houseful of company waiting to eat. Not happy.

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