Blueberry Almond Crumble Bread
Try this Blueberry Almond Crumble Bread recipe, or contribute your own.
Try this Blueberry Almond Crumble Bread recipe, or contribute your own.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 teaspoon cinnamon
- 1 cup buttermilk
- 1 tablespoon melted butter
- 1 tablespoon water
- 1 cup powdered sugar
- 1/2 cup sugar
- 1 teaspoon almond extract
- 2 1/2 cups flour
- 1 1/2 cup brown sugar
- 2/3 cup oil
- 2 teaspoons flour
- 1/2 cup finely chopped almonds
- 1 1/2 cups frozen wild blueberries
- 1/4 cup finely chopped almonds
- Carbohydrate 357.674459175536 g
- Cholesterol 206.656666636418 mg
- Fat 269.471038317569 g
- Fiber 0.466088875664605 g
- Protein 3.80912000364469 g
- Saturated Fat 73.9071691749152 g
- Serving Size 1 1 mini loave (757g)
- Sodium 9994.68597127564 mg
- Sugar 357.208370299872 g
- Trans Fat 14.6275884700653 g
- Calories 3781 calories
Step-by-step
- Beat together the oil, sugar, egg, and extract until it looks like wet sand.
- Stir together the flour, salt, baking soda, and almonds. Slowly add the dry ingredients alternately with the buttermilk to the sugar mixture until everything is combined.
- Toss the blueberries with the remaining 2 teaspoons of flour. Stir into the batter gently.
- Spoon the batter into 3 greased 5 3/4 by 3 loaf pans.
- Stir together the topping ingredients, and sprinkle it evenly over the top of the batter in the pans. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out mostly clean. Cool in the pans for 10 minutes before flipping out onto a wire rack. Make sure to turn the bread back over, so the crumble topping doesn't get crushed. Cool completely.
- Whisk together the powdered sugar and water. Drizzle over the tops of the bread. Let set before storing in a sealed container.
Crisp, golden almond streusel contrasts sharply against a tender, dense crumb punctuated by bursts of tart wild fruit. This quick bread relies on the interaction between acidic buttermilk and alkaline baking soda to generate carbon dioxide bubbles, lifting a heavy batter that also contains oil and sugar. Almond extract provides a potent dose of benzaldehyde, creating aromatic compounds that bridge the gap between nutty fats and sweet berries.
- Toss frozen wild blueberries in two teaspoons of dry flour before folding them into the batter; this coats the fruit and prevents them from sinking to the bottom of the pans during baking.
- Grease three specific 5 3/4 by 3-inch loaf pans thoroughly to ensure the delicate crust releases without tearing after cooling.
- Bake the loaves at 350 degrees Fahrenheit for 40 to 45 minutes, monitoring for a toothpick inserted into the center that emerges mostly clean.
- Allow the loaves to rest inside the pans for precisely 10 minutes before inverting them onto a wire rack, then flip them right-side up immediately to preserve the crunchy crumble topping.
- Store the cooled bread in a sealed container once the powdered sugar and water glaze has fully set at room temperature.
Pair slices with unsweetened black coffee or sharp cheddar cheese to balance the high sugar content. Acidic beverages cut through the rich crumb structure efficiently.
