Blueberry Crumble Bread

by Kelli on June 14, 2013

Blueberry Crumble Bread

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!

Blueberry Crumble Bread

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!

Blueberry Crumble Bread

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.

Blueberry Crumble Bread

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.

Blueberry Crumble Bread

Blueberry Crumble Bread

Yield: 1 loaf of bread / 12 muffins


  • 1/3 cup unbleached all-purpose flour
  • 1/4 cup white whole wheat flour
  • 2 tablespoon brown sugar, packed
  • 1/4 teaspoon cinnamon
  • pinch of sea salt
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • Bread
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 pint blueberries
  • 1 large egg
  • 1/4 cup brown sugar, packed
  • 1/4 cup pure maple syrup
  • 3/4 cup plain Greek yogurt
  • 1/2 teaspoon pure vanilla extract


Preheat oven to 400 degrees. Butter & flour a 9x5 loaf pan and set aisde.

For the crumble

In a small bowl, whisk together flours, sugar, cinnamon, nutmeg, and sea salt.

Melt butter either by microwave or stove. Mix in maple syrup. Add butter mixture to flour mixture and stir until crumble forms. Set aside.

For the bread

Melt stick of butter by microwave or stove. Set aside to cool.

In a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside.

Toss blueberries with a spoonful of flour, and set aside.

To the melted butter, whisk in egg, brown sugar, maple syrup, Greek yogurt, and vanilla extract until well combined. Add butter mixture into the flour mixture stirring until just combined. Batter will be thick. Fold in the blueberries and 3 tablespoons of the crumble.

Pour batter into a 9x5 loaf pan. Top with crumble, carefully pressing into batter. Bake for 40-45 minutes (15 minutes for mini muffins, 20 minutes for regular muffins).

Allow to cool for at least 10 minutes before serving.


Adapted from The Fauxmartha


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{ 6 comments… read them below or add one }

Stephanie @ Girl Versus Dough June 14, 2013 at 2:28 PM

Ooooh my word, Kelli, this looks AMAZING. Love how many blueberries are in there! And that crumble topping… Lawdy.


Tieghan June 14, 2013 at 9:16 PM

WOW! That crumble, the blueberries! It all looks delicious. What a perfect little loaf!


Angie@Angie's Recipes June 17, 2013 at 5:32 AM

I have to make this ASAP! Looks too good to miss out!


Georgia @ The Comfort of Cooking June 17, 2013 at 11:07 AM

I could SO sink a fork into this blueberry bread for breakfast! It looks absolutely delicious and bursting with berries! Great recipe, Kelli.


Suzanne November 5, 2013 at 9:50 AM

The recipe says it’s muffins, but says to put in loaf pan?


Kelli November 5, 2013 at 12:34 PM

Sorry for the typo…the recipe is updated now! The recipe is for a bread.


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