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Blueberry Pie Quick Bread

Blueberry Pie Quick Bread with Crunchy Almond Topping

This Blueberry Pie Quick Bread combines the comforting taste of blueberry pie with the ease of a quick bread, topped with crunchy almond crumble.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Filling
  • 2 cups Blueberries Fresh or frozen
  • 1/2 cup Granulated Sugar
  • 2 tablespoons Cornstarch No substitutions recommended
  • 1 tablespoon Lemon Juice Can substitute with lime juice
For the Bread Batter
  • 1/3 cup Unsalted Butter Melted, margarine can be used
  • 2 large Eggs Flax eggs can be used for vegan option
  • 1/2 cup Milk Almond milk can be used for dairy-free
  • 1.5 cups All-Purpose Flour Whole wheat flour can create denser bread
  • 2 teaspoons Baking Powder No substitutes necessary
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract Almond extract can be used
For the Almond Crumble Topping
  • 2.5 tablespoons Unsalted Butter Melted; margarine can be used
  • 1/2 cup Flour
  • 1/4 cup Granulated Sugar Brown sugar can be used
  • 1/3 cup Almond Paste Brown sugar mixed with butter can substitute

Equipment

  • Loaf pan
  • Saucepan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8.5x4.5-inch loaf pan.
  2. In a medium saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium-high heat until thickened, about 10 minutes. Remove from heat and let cool.
  3. In a large bowl, mix melted butter, sugar, eggs, and milk. Whisk until smooth, then gradually incorporate flour, baking powder, salt, and vanilla extract until just combined.
  4. Gently fold in the cooled blueberry filling without fully blending.
  5. In a bowl, combine melted butter, flour, sugar, and almond paste until crumbly. Sprinkle on top of the batter in the loaf pan.
  6. Bake for 50-60 minutes, checking doneness with a toothpick.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for the best results. Avoid overmixing for a lighter bread.

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