August 4, 2011

Blueberry Streusel Bread

This delicious bread is very moist and has a wonderful cinnamon streusel topping.  It would be great made into muffins too.  The only thing I'll do differently next time is use cold butter to cut into the crumb topping.  I find any time a recipe calls for softened butter, the streusel kind of gets "lost" on top of the batter.  I love a loose, crumbly streusel on breads.

2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled, cut up
2/3 cup buttermilk
2 teaspoons vanilla
1 egg, beaten
1 cup fresh blueberries

2 tablespoons coarsely chopped almonds (optional)
2 tablespoons flour
2 tablespoons sugar
2 tablespoons butter, softened
3/4 teaspoon cinnamon

Heat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  In a large bowl, stir together 2 cups flour, sugar, baking powder, baking soda and salt.  With a pastry blender, cut in 1/4 cup butter until mixture resembles fine crumbs.  Stir in buttermilk, vanilla and egg until dry ingredients are just moistened.  Gently stir in blueberries.  Spoon into pan.  In a small bowl, stir together all topping ingredients; sprinkle over batter in pan.  Bake about 65-70 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan; cool completely on wire rack.

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