This easy, moist blueberry bread is a great way to enjoy fresh blueberries. The bread can be made with frozen blueberries as well.
Easy Fresh Blueberry Crumb Cake
- 3 cups all-purpose flour (13 1/2 ounces)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg (beaten)
- 1 2/3 cups milk
- 1/4 cup vegetable oil (canola, safflower, or another kind of neutral oil)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (finely grated)
- 1 1/2 cups fresh or frozen blueberries (unthawed)
- 1/2 cup chopped pecans (or walnuts)
- Preheat the oven to 350 F.
- Grease and flour a 9-by-5-by-3-inch loaf pan; set aside.
- In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda; stir with a whisk or spoon to blend thoroughly. Make a well in the center and set aside.
- In another bowl, whisk the egg with the milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
- Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf pan. Bake in the preheated oven for 60 to 75 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf.
- Cool the blueberry bread in the pan on a rack. For even more flavor, wrap the loaf in plastic wrap or foil and store in the refrigerator overnight.
- Quick breads should be stored in a resealable food storage bag or container. Store a loaf of quick bread at room temperature for up to 4 days.
- When stored in an airtight container, moisture can accumulate and make the bread soggy. To avoid this, make sure to cool the bread completely before you store it. A folded sheet of paper towel in the bottom of the bag or container and another one on top of the bread will help absorb any excess moisture.
- Freeze quick breads for up to 3 months.