Blueberry Muffin Bread with Cinnamon Crumble

Just like blueberry muffins, but in loaf form. The cinnamon crumble gives it a nice crunch too.

Recipe by Sally’s Baking Addiction

Makes 1 loaf

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Bread

• 2 c flour

• 1⁄2 t kosher salt

• 1 t baking powder

• 1 t baking soda

• 1⁄3 c unsalted butter, room temperature

• 1⁄2 c granulated sugar

• 1⁄4 c brown sugar

• 2 eggs, room temperature

• 1⁄2 c sour cream

• 2 t vanilla bean paste, or extract

• 1⁄3 c milk

• 1 1⁄2 c fresh (or frozen) blueberries

Crumble Topping

• 2 T brown sugar

• 1⁄4 c flour

• 1⁄2 t cinnamon

• 2 T unsalted butter, melted

Preheat the oven to 350 degrees. Spray a 9x5” loaf pan with cooking spray or butter it.

Make the crumble topping by combining all the ingredients listed and stirring with a fork to combine. Then use your hands to squeeze the mixture into crumbs. Set aside.

Combine the flour, salt, baking powder, and baking soda in a large bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until smooth and light, about 2 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla. Turn the mixer to low and add the flour mixture and milk and mix just to combine. Fold in blueberries.

Transfer the batter to the prepared pan. Sprinkle the crumble over the top.

Bake 55-60 minutes until a cake tester comes out clean. If the cake begins to brown too much, tent with foil. Remove from the oven and cool completely on a wire rack.