Harvest Gold

Harvest Gold

Thursday, May 21, 2015

Blueberry Almond Crumble Bread



Everyone needs a little red, white and BLUEberry for their Memorial Day weekend, don't you think? This recipe would be great for a breakfast treat, but, with its crumb topping and almond-flavored glaze, it could also double as a dessert offering for friends and family as they gather for the holiday weekend.

Randy is hoping I don't wait for a special occasion to make this quick bread again. Blueberries are his favorite fruit, and he is always happy when they appear in baked goods, too. Blueberries have been on sale at my local grocery store the past two weeks, but you could also use frozen berries with a slight adjustment to the recipe.

The crumb topping and glaze add additional flavor and pizazz to an already-tasty quick bread recipe. The original recipe said to use three mini loaf pans for this recipe. However, that filled them really full, especially by the time I added the crumb topping. I ended up with crumb topping on the bottom of the oven, so the next time I make this, I'll fill the loaf pans less full. If I don't think I have enough batter for a 4th mini loaf, I'll bake the extra in muffin tins or greased custard cups. That's just a word to the wise:  I wouldn't want you to have to clean your oven, like I did!
Blueberry Almond Crumble Bread
Adapted from Inside BruCrew Life
2/3 cup oil
1 1/2 cups brown sugar
1 egg
1 tsp. almond extract
1 cup buttermilk
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cup finely-chopped almonds
1 1/2 cups fresh blueberries

For Crumble Topping:
1/2 cup sugar
1 tsp. cinnamon
1/4 cup finely chopped almonds
1 tbsp. melted butter

For Glaze:
1 1/4 cups powdered sugar
1 tbsp. melted butter
1 tbsp. milk
1/4 tsp. almond extract

Beat together the oil, sugar, egg and extract until well blended. 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. Stir blueberries gently into the batter. Spoon batter into 3 or 4 greased 5 3/4- by 3-inch loaf pans.

Topping: Stir together topping ingredients. Sprinkle evenly over the top of the batter in the pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes before turning bread out onto wire racks to continue cooling. Turn the bread back upright so the topping doesn't fall off. Cool completely before glazing.

Glaze: Stir together all the glaze ingredients, adding additional powdered sugar or liquid to make it the right consistency. Use a decorator tube to drizzle the frosting over the cooled bread. Let the glaze set up before putting in sealed containers for storage. Bread freezes well.
 
Recipe notes: 
  •  If you don't have buttermilk (and I usually don't!), put 1 tablespoon of vinegar in the bottom of a 1-cup measure. Fill with milk to the 1 cup line.
  • If fresh blueberries aren't available, you may use frozen blueberries. Combine frozen blueberries with an additional 2 teaspoons of flour before folding into the bread mixture. If you are using fresh berries, you don't need the additional flour.
  • This batter can also be baked as 16 regular-sized muffins. Bake at 350 degrees for 20 to 22 minutes.
  • I used 3 mini loaf pans for this recipe, as the original recipe called for. However, that filled them really full, especially with the crumb topping. I ended up with crumb topping on the bottom of the oven, so the next time I make this, I'll fill the loaf pans less full. If I don't think I have enough batter for a 4th mini loaf, I'll bake the extra in muffin tins or greased custard cups.
  • I doubled the recipe, which I often do when I'm already making a mess in the kitchen. This freezes well. I know that because I've already pulled some from the freezer to serve.

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