Blueberry Crumble Bread

March 22, 2012Katie

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….Blueberry Crumble Bread! It amuses me to see just how bad my pictures used to be ..thank God for my new camera!

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

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

whiskdry

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.

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.

eggoilvan

mix

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.

berries

berrieslots

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.

foldberries

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

panspread

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. OR You can do it easily by using your food processor and pulsing these until they make pea size looking crumbs.

toppingingred

cut

crumbles

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

sprinkle

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

panbefore

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.

pan

Oh mercy…

Wait, let me show you a close-up.

pan2

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…

spatula1

C”mon…get CLOSER!

spatula2

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

I bet you’ll get a raise.

Watch me make this on Rise & Shine by clicking Play below!

final6

Katie’s Printable Recipe – Blueberry Crumble Bread

Cooking with Love,

~Katie

Blueberry on Foodista

Blueberry Crumble Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 cups all-purpose flour
  • 1½ cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ⅔ cup vegetable oil
  • 2 egg
  • 1 cup milk
  • 2 cup fresh blueberries
  • FOR TOPPING:
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375º.
  2. Grease 9 x 13 pan. In mixing bowl, combine flour, sugar, salt and baking powder with whisk or mixer beater to "fluff".
  3. Place vegetable oil into a separate bowl; add the eggs and milk.
  4. Whisk together lightly then add this slowly into the flour mixture.
  5. Fold in blueberries. Spoon into pan sprinkle with crumb topping mixture.
To Make Crumb Topping:
  1. Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon.
  2. Cut with pastry cutter or mix with fork, and sprinkle over muffins before baking.
  3. If you have a food processor, simply put all in the bowl and pulse until resembles pea size crumbs.
  4. Bake for 30-35 minutes in the preheated oven, or until knife inserted in center comes out clean.

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