Blueberry Muffin Streusel Bread
Today blueberries are getting a cozy hug!
And if anyone deserves a hug, it’s blueberries because they’re filled with antioxidants and that’s something to love.
So this bread.
Every once in a while I get a french toast craving and to satisfy that craving it means I need to make some kind of bread to french toast. Yes, I could just buy a loaf of bread, but I really like baking up a sweet-ish loaf of bread and french toasting it. I would say it is one of my favorite hobbies.
Right now it’s 9:25pm. Andrew is in the kitchen peeling an orange and he just said, “you know when you peel an orange and there are like baby orange segments in between the bigger segments? They’re so cute!” Gosh I love him and the wonderfully perfect things he says.
I asked if I could share this story on the blog and he didn’t answer…so I took that as a, “YES, wifey! That is fine!”
When making this bread, I started thinking, “if I was a blueberry bread, what exactly would I want to be?” I decided I’d want to have extra blueberries and I wouldn’t even get out of bed unless I was adorned with a streusel topping.
So I gave this bread both of those things.
I also replaced some of the butter with applesauce, because it seemed like a way to add a bit more fruit to my life. But if you wanna use all butter, I support that. I was actually gonna use greek yogurt (not applesauce) in this recipe, but when I went to get the greek yogurt out of the fridge…there was none to be found. Dairy products in our house just disappear.
And I HAVE to tell you something. I’m absolutely positive that Trader Joe’s milk is better than other grocery store’s milk. I tried some last week and this week and it tastes like superior milk. I wanna do a blind taste testing to see if this is just the I-love-everything-from-TJ’s effect OR if Trader Joe’s milk really is better. It just tastes MORE milky. We buy 2% milk and when I first tasted it I was sure we bought whole milk, which had me thinking, “what a happy accident.” But it was 2%! AND it tastes better than normal. It really, really does. I think I’m going crazy.
So for this recipe. You should make it.
Once you bake it, you slice it. Then french toast it. Then top it with peanut butter. You really don’t need maple syrup or honey or powdered sugar as a french toast topping, because the bread is just so mega delicious on it’s own.
Blueberry Muffin Streusel Bread
Yield: one loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup rolled oats
1 cup fresh blueberries
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup unsweetened applesauce
1/4 cup melted butter (slightly cooled)
2 teaspoons vanilla (I used Rodelle)
2 tablespoons rolled oats
2 tablespoons all-purpose flour
2 tablespoon melted butter
1 tablespoon brown sugar
Preheat oven to 350ºF. In a large bowl, combine all dry ingredients. Make a well in the center of your dry ingredients and add in wet ingredients. Combine until a batter forms. Pour batter into a greased loaf pan. In another bowl, mix together streusel ingredients. Sprinkle streusel over batter. Bake for 45-55 minutes, or until a toothpick comes out clean. Ideally you'd let the bread cool a bit before slicing but...
recipe adapted from foodiecrush (and she totally is one of my foodiecrushes)
peanut butter drizzles for president!