Einkorn Blueberry Bread

An easy and delicious Einkorn Blueberry Bread recipe that is loaded with blueberries and topped with a crunchy streusel topping. This recipe yields 2 finished loaves and is perfect for breakfast or an anytime snack!

Einkorn Blueberry Bread

We love fresh baked quick breads to go alongside our farm fresh eggs in the morning for an easy and hearty breakfast. Our everyday go-to is my einkorn banana bread, during the fall and winter months we lean more towards einkorn pumpkin bread, and during the spring season our favorite quick bread is this einkorn blueberry bread!

Ingredients and Substitutions

This recipe makes 2 loaves of einkorn blueberry bread, though you can easily double or triple the batch! Let’s take a quick look at the ingredients and talk about any possible substitutions. Exact measurements are located on the printable recipe card at the end of the post.

For Blueberry Bread

• Einkorn flour – We are using all-purpose einkorn flour in this recipe, but you can use whole wheat or freshly ground einkorn. Just use the 360g weight measurement, not the volume.
• Baking soda – This is a leavening agent that helps the bread rise.
• Salt – A flavor conductor, don’t skip this!
• Butter – We use salted butter, if you are using unsalted, add an extra 1/2 tsp of salt to the recipe.
• Sweetener – We use honey or maple syrup, but you could also use 1 cup of any type of sugar you’d like.
• Eggs – This recipe calls for whole eggs. You can substitute a 1/4 cup of yogurt for the egg in the recipe, or use egg yolks only.
• Milk – We prefer using whole, raw milk. However, you can use any type of animal or plant based milk you have on hand.
• Vanilla extract – Any vanilla extract will work, as it is a flavor enhancer. However, we enjoy using our homemade vanilla extract best.
• Blueberries – Fresh or frozen blueberries work just as well, the measurements will be the same for both.

Optional Streusel Topping

• Sugar – Granulated white sugar works best, but you can also use coconut or maple sugar instead.
• Flour – Just like in the muffins, we are using all-purpose einkorn flour.
• Butter – Salted butter helps bring out the flavors, if using unsalted butter, add a dash of salt to the mix.
• Cinnamon – Any cinnamon will work well, but we prefer Saigon cinnamon!

Instructions

This is a wonderfully simple recipe, and once you try it, I know you’ll be hooked! Here is a quick overview of the process, with a more detailed step by step guide in the printable recipe card below.

1. Heat and prep – Preheat the over to 425°F and butter two bread pans. 
2. Mix – In a large bowl, combine the flour, baking soda, and salt together. Add the butter, sugar, and eggs, and mix the ingredients all together until well combined.  Then add the milk and vanilla, and mix again. Fold in the blueberries until just incorporated.
3. Prep streusel – Simply mix together all the streusel ingredients in a small bowl.
4. Pour – Pour the blueberry bread batter (split evenly) into the butter bread pans, and top with the streusel if desired. 
5. Bake – Bake for 5 minutes at 425°F. With bread still in the oven, reduce the heat to 375°F and bake for another 45 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the bread.
6. Cool – Allow loaf to cool for 10-15 minutes before removing from the pan and placing on a cutting board or cooling rack. Cool fully before slicing and storing.
7. Store – Store at room temperature for 3 days, in the fridge for 2 weeks, or in the freezer for up to 3 months.

Freezing The Extra Blueberry Bread Loaves

If you’re like me and you like to simplify your kitchen efforts, then you may end up making several loaves of this blueberry bread at a time. Here are a few tips for making that process as easy as possible!

• Cool – Let the bread cool completely before slicing and freezing. This helps protect against freezer burn that might occur from moisture trapped in the bag during cooling.
• Freeze – We like to offset the bread before freezing for easy access to a few pieces at a time. Then just place the slices offset into a ziploc baggie (see photo above) and freeze flat.
• Thaw – You can either place the bread in the fridge overnight, on the counter for a few hours, or pop a frozen slice into a preheated oven (350°) for about 5-10 minutes, depending on how warm you want the bread!

Even More Recipes to Try

When I make bread, I often whip out a few different quick bread varieties at a time and freeze them for later. It’s a great way to be prepared for a last minute breakfast need, car trip snack, or to take to a friend in need.

• Einkorn Banana Bread
• Einkorn Blueberry Muffins
• Einkorn Pumpkin Bread

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