Blueberry Cinnamon Bread

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A fresh blueberry bread with cinnamon swirl in the middle, and a cinnamon streusel on top. Finished with a vanilla glaze on top!

Prep Time30

Cook Time1 5

Total Time1 35

Course: bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Heather Perine

Ingredients

For the swirl

½ cup (107 g) packed light brown sugar
1 tablespoon ground cinnamon

For the bread:

2 cups (240 g) all purpose flour *spooned and leveled
1 cup (200 g) granulated sugar
½ teaspoon salt
1 tablespoon baking powder
2 large eggs room temperature
½ cup (1 stick, 113 g) unsalted butter melted melted (or neutral-tasting oil)
⅔ cup (151 g) sour cream room temperature
2 teaspoons vanilla extract
1 ½ cups blueberries tossed in 1 tablespoon flour

For the streusel

2 Tablespoons (28 g) unsalted butter melted
2 Tablespoons all purpose flour

For the glaze

1 ½ cups (180 g) powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat and prepare pan. Preheat oven to 350°F (177°C). Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and flour, or line with parchment paper and set aside.
Prepare topping. In a small mixing bowl, combine the brown sugar and cinnamon. Set aside. ½ cup (107 g) packed light brown sugar 1 tablespoon ground cinnamon
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. 2 cups (240 g) all purpose flour ½ teaspoon salt 1 tablespoon baking powder 1 cup (200 g) granulated sugar
Combine wet ingredients. In a second mixing bowl, whisk together eggs, sour cream, melted butter, and vanilla extract. 2 large eggs ½ cup (1 stick, 113 g) unsalted butter melted ⅔ cup (151 g) sour cream 2 teaspoons vanilla extract
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in the blueberries. 1 ½ cups blueberries
Assemble bread. Pour ½ of the batter into prepared loaf pan. Sprinkle on ½ the cinnamon sugar topping.
Make streusel. With the remaining brown sugar cinnamon sugar mixture add the melted butter and flour. Stir until a crumbly mixture forms. 2 Tablespoons (28 g) unsalted butter 2 Tablespoons all purpose flour
Assemble rest of the bread. Add the remaining batter and spread on top. Sprinkle on the crumble topping.
Bake the bread. Bake for 60-70 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
Make the glaze. Whisk together the glaze ingredients and drizzle over the cooled bread. 1 ½ cups (180 g) powdered sugar 2-3 tablespoons milk ½ teaspoon vanilla extract

Video

Notes

Storage: Store the glazed bread tightly covered at room temperature for up to 2 days. For longer storage, refrigerate the bread for up to 1 week. Let slices come to room temperature before serving for the best texture.
Freezing: You can also freeze any leftovers. First, allow the bread to cool completely. Wrap the entire loaf or individual slices tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before serving.
Butter (or oil): You can use melted butter or a neutral-tasting oil such as vegetable oil or canola oil. Oil will make for a moister bread. Butter will give more flavor but a denser bread. Use a neutral-tasting oil such as canola oil or vegetable oil.
Sour cream: This is the secret to a moist, tender loaf. Full-fat sour cream works best. Greek yogurt also works.
Blueberries: I recommend fresh blueberries for the best texture. Tossing them with flour helps prevent them from sinking. If you do use frozen blueberries, do not thaw first.

Nutrition