Blueberry Cobbler Loaf Bread
Indulge in the comforting flavors of homemade goodness with this Blueberry Cobbler Loaf Bread—a delightful fusion of moist, tender bread and the rich, crumbly topping you love in a classic cobbler. Bursting with juicy fresh blueberries in every bite, this easy-to-make recipe is elevated by a buttery cinnamon-sugar streusel that bakes to golden perfection. Ready in just over an hour, this loaf is perfect for breakfast, a cozy mid-day treat, or even dessert. Serve it warm with a dollop of whipped cream or a drizzle of lemon glaze to impress your family or guests. Optimize your baking repertoire with this versatile, crowd-pleasing recipe that’s perfect for any occasion! Use it as a keyword-rich addition to your brunch lineup or afternoon tea spread.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.3 cups Brown sugar (for topping)
- 0.3 cups All-purpose flour (for topping)
- 0.25 cups Unsalted butter (cold, cubed for topping)
- 0.5 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
Stir in 0.5 cups of melted unsalted butter, 0.75 cups of milk, and 1 teaspoon of vanilla extract until the batter is just combined. Be careful not to over-mix.
Gently fold in 1.5 cups of fresh blueberries. Ensure that the blueberries are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
In a small bowl, prepare the crumb topping by mixing 0.3 cups of brown sugar, 0.3 cups of flour, 0.5 teaspoons of ground cinnamon, and 0.25 cups of cold, cubed butter. Use a fork or pastry cutter to combine the ingredients until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the loaf pan.
Bake the loaf in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is or with a dollop of whipped cream or a drizzle of lemon glaze for extra indulgence.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 2174 mg | 95% | |
| Total Carbohydrate | 479.0 g | 174% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 253.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
