Blueberry Cobbler Bread

This Blueberry Cobbler Bread is loaded with fresh pureed blueberries and topped with a perfect crumble/cobbler topping! It’s an easy on-the-go snack or a sweet simple dessert – you decide!

Looking for a cobbler recipe? Check out this easy blueberry cobbler!

My Favorite Blueberry Bread Recipe

This tender blueberry bread is full of flavor and so much color! Purple is my favorite color and this bread has so much purple it’s just gorgeous, plain and simple. In fact, I have decided there is not enough purple food in the world

(So that brings me to blueberries…which should TOTALLY be called PURPLEberries. I mean, right?)

So let’s discuss Blueberry Cobbler Bread. It’s a thing. I would categorize it as a “quick bread,” which basically means it’s a cake in bread shape. Also, fun fact: if you call it bread you can totally eat it for breakfast and feel pretty good about that decision. Since when is bread not breakfast food?

What You’ll Need

Here’s what you’ll need to make this easy bread recipe:

For the bread:

• Flour
• Light brown sugar – You can also use dark brown sugar
• Baking powder, baking soda and salt
• Blueberry puree – About 3 cups blueberries blended
• Butter – Melted and cooled.
• Eggs
• Vanilla

For the Crumble Topping

• Butter – Make sure it is cold. Cut it into small cubes.
• Flour
• Light brown sugar – Dark brown sugar works here too.

Can I Use Other Kinds of Fruit?

You could totally use any other fruit you want in this recipe…strawberries, blackberries…even peaches!

I mean, peach cobbler bread? BOOM!

How to Make Blueberry Bread

Prep your tools. Preheat oven to 350°. Spray a 9×5 inch loaf pan with cooking spray. Line the pan with a strip of parchment the width of the pan long enough to hang over the sides a bit. Spray parchment with cooking spray. Set aside.

Combine the dry ingredients. In the bowl of a stand mixer combine the first five ingredients (flour, brown sugar, baking powder, baking soda, and salt.) Stir until mixed together evenly.

Mix wet ingredients. In a medium-sized bowl combine the blueberry puree, melted butter, eggs and vanilla. Whisk together until smooth.

Combine. Pour the blueberry mixture into the dry mixture and mix on low until batter forms, scraping the sides as necessary. Batter will be purple!

Pour this into your prepared pan.

Make the crumble topping. Combine all the Crumble ingredients together with a pastry cutter or fork. You can even use you hands to create large-sized “crumb topping” if desired.

Sprinkle this over top of your batter. Go nuts with the topping, I say.

Add more blueberries and bake. Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done. I happened to use frozen blueberries in this recipe because I had them in my freezer…but feel free to use fresh blueberries!!

Cool. Allow to cool for 15 minutes and then remove bread from pan and cool completely. Slice it. Butter it.

Classic.

Where Does All the Color Come From?

What I did here was puree the blueberries. Because I am weird and I do not enjoy chunks of fruit in my cake.

Plus, it makes a glorious purple color, when mixed with the other “wet” ingredients!

So pretty.

How to Store

Let your bread cool completely, then you can store it on the counter covered with saran wrap for up to 4 days. If you want to extend its shelf life you can also store it in the fridge in an airtight container for up to 6 days. I’m pretty sure you will eat it all well before then though!

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