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Blueberry Pie Quick Bread

Delicious Blueberry Pie Quick Bread with Almond Crumble Magic

This Blueberry Pie Quick Bread combines the nostalgic flavors of blueberry pie with a tender texture, great for brunch or snacks.
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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: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Filling
  • 2 cups blueberries Fresh or frozen
  • 1/2 cup granulated sugar Balances acidity
  • 2 tablespoons cornstarch Thickens filling
  • 1 unit lemon juice Freshly squeezed
Bread Batter
  • 1/2 cup unsalted butter Melted
  • 2 units eggs Room temperature
  • 1/2 cup milk Room temperature
  • 2 cups all-purpose flour Avoid over-mixing
  • 2 teaspoons baking powder For rising
  • 1/2 teaspoon salt Enhances flavor
  • 1 teaspoon vanilla extract For depth of flavor
Almond Crumble
  • 1/3 cup almond paste Or substitute with brown sugar and butter streusel
  • 1/4 cup melted butter Binds crumble
  • 1/2 cup additional flour For crumble texture
  • 1/4 cup sugar Sweetens topping

Equipment

  • Loaf pan
  • mixing bowl
  • Saucepan
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Combine blueberries, sugar, cornstarch, and lemon juice in a saucepan. Cook until thickened.
  3. In a mixing bowl, whisk butter, sugar, eggs, and milk. Add vanilla, then mix in flour, baking powder, and salt.
  4. Gently fold cooled blueberry filling into the batter.
  5. Mix almond paste, melted butter, flour, and sugar to make the crumble.
  6. Pour batter into the loaf pan, sprinkle with almond crumble, and bake for 50-60 minutes.
  7. Allow to cool for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days. Can be refrigerated for a week or frozen for up to 3 months.