Blueberry Bread with Crumb Topping

Blueberry Bread with Crumb Topping

Category: Better-For-You* Breakfast Desserts Entertaining

  • Recipe serves 12 servings

  • Prep Time 15 min

  • Cook Time 1 hr

Ingredients

  • 2 1/2 cups all-purpose flour, divided (plus extra for pan)

  • 2 tsp. baking powder

  • 3/4 cup (1 1/2 sticks) I Can’t Believe It’s Not Butter!® All Purpose Sticks

  • 1 1/2 cups sugar, divided

  • 2 eggs

  • 1 1/2 tsp. vanilla extract

  • 1/2 cup 2% milk

  • 1 cup fresh blueberries

  • 1/2 tsp. ground cinnamon

Directions

  • Preheat oven to 350°. Spray 9-inch loaf pan with no-stick cooking spray and lightly coat with flour.


  • Combine 2 cups flour and baking powder in medium bowl; set aside.


  • Put 1/2 cup (1 stick) I Can’t Believe It’s Not Butter!® All Purpose Sticks, 1 cup sugar and eggs in large bowl and beat with electric mixer until light and fluffy, about 2 minutes. Beat in vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan.


  • Combine remaining 1/4 cup (1/2 stick) I Can’t Believe It’s Not Butter!® All Purpose Sticks, 1/2 cup flour, 1/2 cup sugar and cinnamon in small bowl with fork until mixture is size of coarse crumbs. Sprinkle crumb mixture over batter.


  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack, 10 minutes; remove from pan and cool completely.

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