Description
Indulge in the delightful combination of flavors with this Blueberry Pie Quick Bread, a charming and easy-to-make treat that brings the essence of homemade blueberry pie into a soft, moist loaf. Perfect for breakfast, dessert, or an afternoon snack, this quick bread features a luscious blueberry filling swirled throughout and is crowned with a crunchy almond streusel crumble. Whether you serve it warm from the oven or toasted with butter, it’s sure to be a hit at gatherings or cozy weekends at home.
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 (for batter)
- 1 cup granulated sugar (for batter)
- 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 (for crumble)
- 1/3 cup flour (for crumble)
- 1/3 cup granulated sugar (for crumble)
- 1/3 cup almond paste
Instructions
- Preheat your oven to 350°F. Grease an 8.5×4.5-inch loaf pan.
- In a heavy-bottomed saucepan over medium heat, cook blueberries, 1/4 cup sugar, cornstarch, and lemon juice until thickened (about 10 minutes). Cool.
- In a bowl, mix melted butter, 1 cup sugar, eggs, and milk. Fold in flour, baking powder, salt, and vanilla until just combined.
- Gently swirl in cooled blueberry filling.
- For the almond crumble topping, mix 2 1/2 tablespoons melted butter with flour, sugar, and almond paste until crumbly; sprinkle over the prepared batter.
- Bake for 50-60 minutes until a tester comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg