Learn how to make the best blueberry bread with this easy homemade blueberry bread recipe with an optional streusel topping! This blueberry bread is perfect for breakfast or an anytime snack! Make it with einkorn flour or any wheat!
How to Make Blueberry Bread
Warm breads out of the oven always have the enticing aroma to bring a family together. Why not make this homemade blueberry bread recipe with an optional streusel topping to lure the family out of bed in the morning?Â
When I bake bread, it usually vanishes in one sitting with my family. If I bake a couple batches of this blueberry bread, then I can save some for a quick snack or breakfast later on in the week. I highly recommend making a double batch! ;-)
Who knows, maybe you'll even get a piece before it disappears!
STEP ONE
Preheat the over to 425°F and butter two bread pans. To do this, take a napkin or a cloth and evenly coat the inside of the pans.
STEP TWO
In a large bowl, combine the flour, baking soda, and salt together.
STEP THREE
Add the butter, sugar, and eggs, and mix the ingredients all together until well combined. Then add the milk and vanilla, and mix again.
STEP FOUR
Fold in the blueberries until just incorporated.
STEP FIVE
If you choose to top your blueberry bread with streusel, which I highly recommend, now is the time to prepare the streusel. Simply mix together all the streusel ingredients in a small bowl.
STEP SIX
Pour the blueberry bread batter (split evenly) into the butter bread pans, and top with the streusel if desired. Then 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.
Freezing The Extra Blueberry Bread Loaves
You can also freeze this bread for up to 3 months if you end up with extra!
We like to slice it before freezing for easy access to a few pieces at a time! Then just place the slices offset into a ziploc baggie and freeze flat!
To 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!
MORE RECIPES TO TRY: When I make bread, I often whip out a few different kinds of loaves at a time and store them for later usage. Try out this delicious Banana Bread. You could also go for a simple and healthy Blueberry Muffin Recipe.
Blueberry Bread
Ingredients
For Blueberry Bread
- 2 1/2 cups flour we use Einkorn flour
- 1/2 Tbsp baking soda
- 1/2 tsp salt
- 1/2 cup grass-fed butter (room temperature)
- 1/2 cup honey or maple syrup you could use 1 cup of sugar instead
- 2 large eggs
- 1 cup raw milk
- 1 Tbsp vanilla extract
- 1 1/2 cups organic blueberries
Optional Streusel Topping
- 1/4 cup sugar
- 1 Tbsp flour we use Einkorn but any wheat flour will work
- 2 tsp grass-fed butter melted
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 425°F; meanwhile, butter two bread pans.
- In a large bowl, combine the flour, baking soda, and salt together for the blueberry bread.
- Add the butter, sugar, and eggs into the large bowl and mix until well combined.
- Add the milk and vanilla into the large bowl then mix again.
- Gently fold in the blueberries until they are just incorporated into the mixture.
- For the Optional Streusel Topping: Prepare the streusel topping by mixing all the ingredients: sugar, flour, butter, and cinnamon into a small bowl.
- Pour the blueberry bread batter evenly between the two buttered bread pans, then top with the streusel if desired, and bake the bread for 5 minutes at 425°F.
- While the bread is still in the oven, reduce the heat to 375°F and bake for another 45 minutes until golden brown and a toothpick inserted into the center of the bread comes out clean.
Notes
PIN FOR LATER
Barbara says
I was planning on making this but do not see the amount of salt in your list of ingredients.
Victoria says
Hi Barbara! It’s 1/2 tsp and I have updated the recipe. I’m so sorry about that! Thanks for letting me know!
Barbara says
Great, I can’t wait to try this recipe. I’m new to Einkorn flour and am looking for new recipes. Thank you!
Victoria says
Wonderful! Let me know what you think!
Mary Burke says
Tried making this recipe. Noticed the salt amount was missing but was corrected.. You also indicate that this makes 2 loaves, but mention only one loaf pan to prepare. I tried making one loaf and it ended up gluey and much longer to bake. I also wanted to freeze dry the slices for longer storage. Have you tried this?
Victoria says
Hi Mary, I’m so sorry about this. I had an assistance write up this recipe for me based on my notes and directions – but it seems some of the smaller details got overlooked. I have now gone through to thoroughly check that everything is fully accurate in this recipe!
All ingredients are there, and the instructions for buttering two pans has been added. It does make 2 loaves, so I’m sure that’s what caused the issues for your loaf.
Again, I’m so sorry and going forward will make sure to be much more picky when I review content written on my behalf by others. Thank you for letting me know about the issues.
Victoria says
As for your FD’ing question, I have had other readers cut the bread into strips to FD and it’s worked really well! Serve with cream, ice cream, or eat on its own!
Marion says
I made this, and it tasted amazing (even tho’ it fell in the middle so it didn’t look as beautiful as the picture.)
I am about to make more and be more precise in following your directions, etc…
I have been told that it is important to weigh certain ingredients (like flour) since measuring by volume can be less than precise, especially with something as finicky as Einkorn. Do you know how many grams in your cups of flour? (Would whole wheat flour weigh more per cup?)
Victoria says
Yay! I’m so glad you enjoyed it! For flour, I don’t weight my ingredients – however, I can tell you how I generally measure flour. I do the scoop and scrap method. So, loosen the flour, scoop a heaping cup full, then level with a knife.
I did measure all the ingredients for my “The Art of Sourdough” einkorn baking course and my flour generally came out to 114g per cup. But, since I’ve not measured this recipe, that’s just a guideline.
I know that’s not definitive, but hopefully it helps!