Sunday, August 23, 2009

Blueberry Streusel Bread

I made this quick and easy streusel bread to share with my co-workers at work and it was a HUGE hit. It is so moist and has wonderful flavor from the fresh blueberries and streusel topping. I have included a variation to make muffins as well. Enjoy!

Blueberry streusel bread
1/4 cup butter, softened
1/3 cup sugar
1 egg
1/3 cup sour cream
1 tsp. vanilla extract
1 cup milk
2 & 1/3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 & 1/2 cups fresh blueberries (may also use frozen)

1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp. cinnamon
1/4 cup cold butter, cut into cubes

Preheat oven to 350 degrees. In a large bowl, beat butter and sugar. Beat in egg and sour cream, mix well. In a measuring cup, stir together milk and vanilla, set aside. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk/vanilla. Mix just until combined. Fold in blueberries. Pour batter into a loaf pan, set aside. In a small bowl, combine sugar, flour and cinnamon for streusel, cut in butter until crumbly. Sprinkle streusel over batter. Bake for 40-50 minutes or until top of loaf is lightly browned or toothpick inserted near center comes out clean. Serve warm or cool. Makes 12 slices.
*Blueberry streusel muffins: prepare batter as directed except spoon batter into 12 muffin cups to fill 2/3 full. Sprinkle each muffin cup with streusel. Bake at 375 degrees for 20-25 minutes or until lightly browned. Makes 12 muffins.