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Blueberry Bread with Streusel Topping

Name a food that’s a rich source of antioxidants, fiber and vitamins and still absolutely delicious. Yes, Blueberries. They definitely break the rule, “What’s good for you, doesn’t taste good.” You don’t have to have those chewy, high fiber, low sugar cereals for breakfast any more. Here’s a healthy blueberry bread that’s good in the early hours of the morning or as an afternoon snack. You can make it richer with the streusel topping, definitely optional.

Blueberry bread with Streusel topping

Blueberry bread with Streusel topping

Blueberry Bread

Ingredients for the bread:

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup brown sugar
  • A pinch of salt
  • Ener-G egg replacer equivalent to 2 eggs or just 2 eggs
  • 1 cup blueberries
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (2% is ok)
  • 1/4 cup vegetable oil

Preheat the oven to 350 degrees.

In a bowl combine the flour, baking powder, sugar and salt. Give it a little toss so it’s aerated some.

In a separate bowl combine the vanilla extract, milk and oil. Mix it all together.

If you are using frozen blueberries, toss them in a little bit of flour. This will prevent them from sinking to the bottom. Fresh blueberries will hold up fine. Add the blueberries and the wet ingredients to the dry ones. Add the egg substitute as well. Fold it together until they are all barely mixed. Just use a spatula, not a mixer.

Grease a 9″x5″ bread pan and sprinkle some flour on the bottom and the sides. Add all the batter in and bake it for 55 to 75 minutes. I give a range, because ovens vary a lot, so please do the toothpick test. Insert it at the center and if it come out clean, the bread is done. Let it cool for a little bit and it’s ready to have.

Now, if you’d like the Streusel Topping, here’s how:

Streusel Topping

Ingredients:

  • 2 tablespoons all purpose flour
  • 2 tablespoons refrigerated butter
  • 2 tablespoons white sugar
  • 1/4 teaspoon cinnamon powder

Crumble up the butter with a fork or a knife. Combine all the other ingredients.

Before you bake your bread, just spread this topping on the batter and then bake. That’s it.

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5 comments on “Blueberry Bread with Streusel Topping

  1. Shilpa
    March 6, 2009

    I’ve eaten this bread made by Meenakshi. So it looks abosulutely gorgeous – the flaky golden crust on top, and then as you slice into it’s moist bouncy interiors you see lovely rusty brown and the black bursts of blueberries. Very inviting! But eating a piece is where your expectations are delightfully met to the fullest extent. It truly is a moist yummy creation – with the topping providing the sweetness you may desire. Mmmm….

  2. Subadra
    March 11, 2009

    Yumm! Tried it yesterday for my little girl and her friends. Used some(2) bananas in it. Reduced the amount of milk and baked it in the mini loaf pan tray. Turned out to be quite yummy. Used real eggs and frozen blueberries. Thanks Meenakshi!

  3. Subadra
    March 11, 2009

    Reduced the baking time to 40 mins. since it was in mini loaves.

  4. lata
    May 30, 2009

    I second that opinion and some more. I am an absolute Blueberry lover, and Shilpa baked me this cake for my birthday, its more than 2 months ago, but I can still remember the taste in my mouth. I am wondering if I can throw in some dk choclate and banana and make it more sinful?? Just a thought, ;-))

    • Meenakshi Matai
      May 30, 2009

      Hi Lata…. Glad you liked it. 🙂 Oh yeah, please feel free to experiment and do write back with results.

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This entry was posted on March 4, 2009 by in American, Breads, Cuisine, Desserts, Recipes, Vegetarian and tagged , .

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