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Blueberry Pie Quick Bread

Blueberry Pie Quick Bread with Crunchy Almond Topping

This Blueberry Pie Quick Bread brings the deliciousness of blueberry pie into a moist, easy-to-make loaf, topped with a crunchy almond crumble.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Blueberry Filling
  • 2 cups blueberries Add frozen blueberries as a quick substitute.
  • 1/4 cup granulated sugar Adjust to suit your taste.
  • 2 tablespoons cornstarch Thickens the filling for a non-soggy bread.
  • 1/2 teaspoon lemon juice Brightens the flavor.
Bread
  • 1/3 cup unsalted butter, melted Substitute with oil for a dairy-free option.
  • 1 cup granulated sugar Feel free to reduce for a less sweet loaf.
  • 2 large eggs Must be room temperature for best texture.
  • 1/2 cup milk Non-dairy milk works perfectly as a substitute.
  • 1 1/2 cups all-purpose flour Gluten-free flour can replace it if needed.
  • 1 teaspoon baking powder Gives the bread its lovely lift.
  • 1 teaspoon salt Enhances all flavors.
  • 1 teaspoon vanilla extract Adds depth to the flavor profile.
Almond Crumble
  • 2 1/2 tablespoons unsalted butter, melted Brings moisture to the crumble.
  • 1/3 cup flour Forms the base for the almond crumble.
  • 1/3 cup granulated sugar Balances the tartness of the blueberries.
  • 1/3 cup almond paste Substitute with brown sugar and butter for nut-free.

Equipment

  • 8.5x4.5 inch loaf pan
  • Medium saucepan
  • Large mixing bowl
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8.5x4.5-inch loaf pan well.
  2. In a medium saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook for about 10 minutes until thickened, then set aside to cool.
  3. In a large bowl, whisk together the melted butter, sugar, eggs, and milk until smooth. Fold in flour, baking powder, salt, and vanilla extract, then gently fold in the cooled blueberry filling.
  4. To prepare the almond crumble, mix melted butter, flour, sugar, and almond paste until resembling small clumps.
  5. Pour the batter into the prepared pan and sprinkle the almond crumble on top. Bake for 50-60 minutes, or until a toothpick comes out with moist crumbs.
  6. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh blueberries for best results. Experiment with different fruits or a lemon glaze for variations.

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