I had a lot of fun sharing my Summer Running Essentials with you the other day! Whether you’re a seasoned runner or just starting out, this post is chock full of my most favorite gear and products that keep me moving, and will be right up your alley.
Ok, no more running talk for today. The other day I promised you blueberry bread, and I’m here to deliver!
This Blueberry Crumble Bread has been a constant presence in my kitchen lately. Well, I suppose that’s only half true since the second it comes out of the oven I’m ready to devour it!
You know what lead me to this bread – it was the crumble topping. Sometimes I’m all about trying to make my muffins and breads a little healthier by cutting the butter and sugar, and sometimes I just want a loaf of bread covered in a thick, crunchy, sweet layer of crumble topping. And, today is definitely a crumble topping kinda day!
This recipe comes from Melissa at The Fauxmartha. When I read Melissa describe this topping as her new go-to crumble recipe, I was sold!
The first time I made this bread I was so focused on the big pieces of crumble. Ever since I was young I’ve been drawn to crumble topping. It’s sort of like a magnetic force that pulls me to be the biggest pieces of crumble, begs to to break them off and pop them into my mouth. I try to bargain with myself. Just one little nugget of crumble this time, and that will be it. Ok, maybe two. But absolutely no more than three. If only I had more will power. What’s ultimately left, is an odd looking loaf of bread (or coffee cake, or dessert) with craters and crevices adorning the top, where the crumble topping used to be.
You shouldn’t have a one track mind, this bread is way more than just a pretty crumble topping! With a combination of white and whole wheat flours, this recipe produces a thick, slightly dense bread (without being heavy), that’s also super moist, thanks to the addition of Greek yogurt.
How disappointing is it to get a piece of blueberry bread, only to find a few measly berries?! Not in this bread! Blueberry bread should be full of blueberries, so I loaded this loaf with a full pint of fresh, ripe berries!
What I love most about this bread is that it’s not all that sweet…..which makes the crumble the perfect compliment!
Note: Toss the blueberries with a tablespoon of flour before folding them into the batter. This will keep them evenly disbursed throughout the bread, rather than sinking to the bottom.