Blueberry Almond Streusel Quick Bread
This blueberry quick bread is absolutely delicious! It has all the flavors of a blueberry muffin but with a streusel topping that is out of this world. The bread is nice and moist, with plenty of blueberries in every bite. It's the perfect treat for breakfast or brunch, and it's so easy to make. Just be sure to let it cool before slicing. Trust me, this blueberry quick bread is worth the wait!
Yield: 8-10
Blueberry Almond Streusel Quick Bread
Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M
Ingredients
Almond Streusel:
- 3 Tbsp. The Old Mill White Unbleached Plain Flour
- ¼ cup almond meal
- 3 Tbsp. granulated sugar
- Pinch salt
- 2 Tbsp. cold salted butter, cut into pieces
- 1/3 cup sliced almonds
Bread:
- 1 ½ cups plus 1 Tbsp. The Old Mill White Unbleached Plain Flour
- 2 tsp. baking powder
- ¾ tsp. salt
- 1 cup packed light brown sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 3 large eggs
- ¾ tsp. almond extract
- 1 ½ cups blueberries
Instructions
- Preheat oven to 350F. Line a greased 9 x 5 inch loaf pan with parchment, allowing the parchment to hang over the sides, and grease the parchment.
- To make the streusel, whisk together the flour, almond meal, sugar, and salt in a medium bowl. Add butter and rub into flour mixture with fingertips until mixture is sandy and all butter is incorporated. Toss in sliced almonds. Cover and chill while making batter.
- Whisk together 1 ½ cups flour, baking powder, and salt in a large bowl. Whisk together brown sugar, oil, milk, eggs, and almond extract in a medium bowl. Add wet ingredients to dry, stirring just until combined. Toss blueberries in 1 tablespoon flour and fold 1 cup into batter.
- Spoon batter into prepared pan. Top with remaining ½ cup blueberries. Sprinkle evenly with streusel. Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean, shielding with foil after 45 minutes if needed to prevent excess browning.
- Cool in pan 10 minutes, then remove from pan to a wire rack to cool completely.