Blueberry Streusel Bread #Recipe

I picked a total of 30 pounds of blueberries this summer. I still have most of them frozen in my freezer but I’ve been having fun baking with them too. When looking for recipes on what to use my blueberries in I, of course, turned to Pinterest where I found this recipe. I had already made my blueberry lemon streusel muffins and didn’t want to make more but the idea of the jam like filling definitely intrigued me so I thought I would give it a twist and make it into a blueberry streusel bread.

Blueberry Streusel Bread

I made this bread at night so I didn’t photograph the process of making it as the photos would have had horrible lighting. By the time the next day came only half the loaf remained. It was sooo good!


That layer of jam in the center just makes it. I was definitely glad that I made this into a bread instead of muffins. It was so delicious!

IMG_1163I did take these photos of the bread and shared on Instagram. I’m sharing them for reference. The first is a blueberry mixture on stovetop and the other is how I added the batter, then the mixture and then after the batter. Hope these help.

Blueberry Streusel Bread #RecipeBlueberry Streusel Bread #Recipe

Here’s the recipe for the blueberry streusel bread, I tweaked it a bit. I also used organic sugar, butter,

Blueberry Streusel Bread #Recipe

I used as many organic baking products as possible but you can easily substitute non-organic products.
4.86 from 7 votes
Course Bread
Servings 8


  • Streusel Topping
  • 3 T organic sugar
  • 3 T organic brown sugar
  • 1/3 cup organic unbleached flour
  • 5 T melted organic butter
  • zest from 1 lemon
  • Bread
  • 2 cups fresh blueberries
  • 1 1/8 cups plus 1 teaspoon organic sugar
  • 1 tablespoon water
  • 2 1/2 cups unbleached organic flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons ยฝ stick unsalted organic butter, melted & cooled slightly
  • ยผ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


  • Preheat oven to 425. Spray bread pan with nonstick spray.
  • Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. As it heats up mash your blueberries with a potato masher. They will break down and thicken as you cook them. It should reduce by about half. It will take about 5 minutes or so. Remove from heat and place in a bowl and put aside to cool while you prepare the rest of the recipe.
  • In a large bowl take flour, baking powder, and salt together and mix together with a whisk. Take remaining sugar and eggs and whisk together in medium bowl until thick and well mixed. 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. Remember that with breads you don't want to mix a lot. Fold over just enough to combine ingredients. It's okay if there are lumps.
  • Take half the batter and place in the bottom of the bread pan (see picture above). 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 lemon streusel mix over batter.
  • Bake until top is golden. Bake at 425 for 30 minutes and then reduce to 350 until cake tester pulls clean. (I checked in 10 minute increments) Once pulled clean let sit for 5 minutes then transfer to wire rack and let cool. To store wrap in tin foil and keep refrigerated.


Let me know if you make it! Yum!



  1. Shayna says

    Looks great !!! I am definitely going to try this recipe ๐Ÿ™‚

  2. This looks incredible! I need to make this for my family!

  3. MaryAnn says

    This looks amazing. I am for sure going to try it.

  4. Keara B. says

    Oh my word, this looks delicious. Pinning it! ๐Ÿ™‚

  5. I love baking with fresh blueberries, but I am sure that it tastes even better, when you’ve picked them yourself.

  6. Jessica Lodge says

    5 stars
    I cannot wait to try this recipe. I love streusel!! I live in NYC so no blueberry bushes but I always have frozen ones in the freezer for smoothies. This looks so moist and so good!

  7. Jean says

    You’re lucky you had half a loaf left. I don’t think it would have lasted the night in house! I will be making this while I can still get fresh blueberries!

  8. Wendy O. says

    5 stars
    My husband loves blueberries and has picked tons of them as well. I think we’ll need to try this recipe, because it looks amazingly yummy! ๐Ÿ™‚

  9. Kimberly M. says

    5 stars
    My grandsons are big on Blueberry muffins. I bet they would love this bread. I am going to try it this weekend because I don’t have blueberries to make it this week and will be going to the grocery store Friday. Sounds delicious.

  10. Kimberly M. says

    5 stars
    I bought the stuff to make the bread at the grocery store this weekend. All I can say is–It’s a hit!! My grandsons and everyone loved it. Wished I had this recipe during the summer when we had picked fresh blueberries. I had to pay $4.99 for 6 ounces.

  11. Adriane says

    Bookmarked this for next blueberry season! It looks awesome – sort of a mix between a muffin and a crumble.

  12. Maria Iemma says

    4 stars
    This looks delicious. I have never attempted to bake anything like this but your post has inspired me. Thanks!

  13. vickie couturier says

    5 stars
    Im going to make this for my husband while he has a few days off after the holidays,,he would love this with some coffee

  14. 5 stars
    I just pinned this delicious bread recipe. I can’t wait to buy some fresh blueberries and make this bread for my family! thank you for sharing ๐Ÿ™‚

  15. Kelly says

    I just pinned this. It looks so yummy! Love that you use Organic ingredients!!! Thanks ๐Ÿ™‚

  16. Cattrina Davis says

    This recipe was very good, should have divided between 2 pans or a large and a small bread pan! Thanks for the recipe!

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