Blueberry Crumble Loaf

(18)

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Soft, moist bread is studded with sweet, juicy blueberries and topped with a crunchy, buttery crumble. It's the perfect treat for breakfast, dessert, or anytime you're craving something sweet and delicious.

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Recipe Card

ingredients

Crumble

  • 75 grams room temperature unsalted butter
  • 70 grams oats
  • 60 grams plain flour
  • 42 grams caster sugar
  • 30 grams desiccated coconut
  • 2 teaspoons vanilla sugar/extract

ingredients

  • 175 grams room temperature unsalted butter
  • 3 eggs
  • 170 grams caster sugar
  • 210 grams plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla sugar/extract
  • 150 grams fresh blueberries

Method

  • Step 1

    Pre-heat the oven to 180C/160C Fan oven. Grease a 2lb loaf tin with parchment paper. Make the crumble - by mixing all the ingredients in one bowl and set aside.

  • Step 2

    Melt the butter and let it cool. Beat eggs and caster sugar with an electric hand mixer for 5 minutes until white and fluffy.

  • Step 3

    Add the dry ingredients and the melted butter using a spatula. Gently fold in most of the blueberries, reserving a small handful of blueberries.

  • Step 4

    Pour the batter into the loaf pan and sprinkle the remaining blueberries on top and the crumble. Bake for 35-40 minutes. Let it cool before removing from the pan. Slice and serve.