Blueberry Streusel Quick Bread
This Blueberry Streusel Quick Bread is an easy one-bowl recipe, perfect for breakfast or afternoon snack.
Servings 1 bread, 8 servings
Ingredients
For the Bread:
- 2 1/4 cups all purpose flour unbleached
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup Lifeway Plain Whole Milk Kefir
- 1 egg
- 1/2 tsp vanilla extract
- 1/3 cup vegetable oil or any neutral oil
- 1 1/2 cups blueberries fresh or frozen
For the Streusel:
- 1/3 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 5 tbsp unsalted butter cold and diced
- For the Icing
- 3 cups confectioners sugar
- 1 tbsp canola oil
- 4-6 tbsp hot water as needed
Instructions
To make the bread:
- Preheat the oven to 350F. Grease an 9x5 loaf pan with baking spray.
- In a large bowl, combine and whisk the dry ingredients: flour, baking soda, baking powder, salt.
- Add in the sugar, kefir, and egg, and whisk until fully incorporated.
- Add the vanilla extract and oil, and continue whisking until combined, careful not to over mix.
- To a small bowl, add 1 tsp of flour and toss to cover the blueberries. This prevents the blueberries from sinking.
- Fold in the blueberries.
- Pour batter into prepared pan. Cover with the streusel topping.
- Bake for 50 minutes, covering with a foil about halfway through. The quick bread is ready when a toothpick inserted in the center comes out clean.
- Allow to cool before drizzling the icing on top.
Make the Streusel:
- In a medium bowl, stir together the flour, sugar and brown sugar. Add the cold butter and using a pastry blender or fork (or your hands) mix until crumbly.
Make the Icing:
- In a large bowl, sift the powdered sugar. Add the oil and one tablespoon of hot water at a time. Add a splash of vanilla and whisk together until desired consistency. Fill a medium sized ziploc bag, cut the corner and pipe the top of the cooled bread just before serving.