Blueberry Crumble Bread

By Katie of Dishin and Dishes


I love the weekend. I especially adore Saturday mornings, when I’m home alone and begin to dream up recipes.  I had muffins in mind, but I truly hate to wash muffin pans.  I also hate the mess of peeling off those annoying muffin liners.

Fresh off making my Triple Cinnamon Snickerdoodle Bars, it came to mind to just take my blueberry muffin recipe and try to create bars out of them. This will be the first in a series of Saturday Morning Breakfast Breads that I’ll be experimenting with.

I decided to keep with blueberries and set about making these….

Preheat your oven to 375º and spray a 9 x 13 pan.

Take 3 cups of flour and dump it in your mixer bowl.


Am I alone in finding it really difficult to dump things in a KitchenAid mixer bowl while it’s attached?

Now add 1 1/2 cups of sugar.


Next add 1 t. salt and 2 t. baking soda.

See those little mini-measuring looking cups?  Those are really tablespoons and teaspoons.  I think my mom gave me those.

I love watching The Little Couple and I love using these little mini cups.  I wonder if I need to take up building a dollhouse for my grandkids or something to satisfy my mini obsession?  Sorry, I digress…

Turn on your mixer and give your dry ingredients a twirl to fluff them up.  You could sift, but it’s Saturday morning and it’s really not necessary.  Okay? Good, we’re all on the same “let’s not make it too difficult” page here.

In a separate bowl, crack 2 eggs, pour 2/3 cup of vegetable or canola oil, and 1 cup of milk.  Dump this all in with your dry ingredients and mix it up good with your mixer, about 2 minutes -tops.



I also love that on Saturday mornings, I forget to take the blue sink sponge out of the way of my pictures…remember – Saturdays are for relaxing! Okay? Thanks!

Here come the stars of the show…the blueberries.  First, remove your bowl from the mixer and then dump in 2 cups of blueberries.



Gently take a spatula,  and on the side of the bowl, push it to the bottom and slowly and gently pull the batter up over the top of the berries.  This is called folding and will keep you from smashing your berries.


Fold your berries four or five more times, and  then pour your batter into your greased 9 x 13 pan.


Now for the topping.  Take 1/4 cup of butter, 1/2 cup sugar, 1/3 cup flour and 1 1/2 teaspoons cinnamon and put them into a medium bowl.  Take your pastry cutter and begin cutting the butter into the dry ingredients until you have crumbles.  If you don’t have a pastry cutter, you can use a fork or 2 sharp knives would work.




Sprinkle your crumbles evenly all over the top of your batter in your pan.


This step is the step you will want to kiss me for later.


Pop your pan into your 375º oven on a center rack for about 30 minutes  After 30 minutes, take it out and stick a fork in the center, if your batter comes out on the fork, put it in for another 5 minutes.  Check it…if still gooey, put it in for another 5 minutes.  Mine took about 35 minutes total.


Oh mercy…

Wait, let me show you a close-up.


See those gooey warm berries bursting out from underneath that warm crispy  crumbly topping?

If you could only smell it…

But wait!  Let me scoop you up a piece…


C”mon…get CLOSER!


You have to make this at home! Or take it to your co-workers some morning…

I bet you’ll get a raise.


Katie’s Printable Recipe – Blueberry Crumble Bread

Cooking with Love,


Blueberry on Foodista



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5 responses to “Blueberry Crumble Bread

  1. Pingback: Strawberry Scone Bread « Dishin and Dishes

  2. Okay, we had them and they are D-lish-us!

    Thanks for sharing.

  3. Janey

    I bought blueberries yesterday at the FArmer’s Market. I detest cleaning muffin pans also – this will be a must do for my house!!

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