Blueberry Cake Bake Recipe | Mel’s Kitchen Cafe

Bake a raspberry muffin with this delicious crunchy sugar topping that packs all the deliciousness of a baked berry muffin into one easy loaf!

In the world there really is banana bread, zucchini bread, pumpkin chocolate chip bread, and lemon bread (all very, very worthy of quick bread).

Don’t you think it’s time for some new variations? Like raspberry pie bread? I think that.

Three slices of blueberry cake bread cut from the loaf on a wooden cutting board

1 1/2 pot recipe

Easy and straightforward, this bread is great!

If you like blueberry muffins, I think you will really love this fun variation on this theme.

The mixture comes together quickly and is *almost* a one-pot wonder. Like good muffins or quick bread, whisk the wet ingredients together and then add the dry ingredients.

After a few quick twists of the spoon, the filtered blueberries are lightly tossed in flour. Coating the blueberries in a thin layer of flour means they won’t sink to the bottom while baking.

A step-by-step assembly to assemble the ingredients for baking a raspberry cake

Fresh blueberries vs frozen grapes

I made this bread using only fresh blueberries, but I hope it turns out well using frozen blueberries.

If you’re trying frozen blueberries, my recommendation is to use them frozen (don’t thaw first). Stir in the frozen blueberries in the same amount of flour as called for in the recipe and use it in the recipe.

And while we talk about alternatives, I bet other types of berries would do just fine here. Maybe raspberry or raspberry?

A vanilla cake with a bit of lemon should work well with a variety of berry flavors.

Mixture in a glass bowl for blueberry bread

Crunchy sugar top

The real appeal of this bread is that the enormous sugary crust is on top. Oh my God, it’s so delicious.

Using coarse sugar makes all the difference.

Turbinado or raw sugar (which is what I use in the photo below)
or white coarse sugar (sometimes called sparkling sugar)

You can try substituting regular granulated sugar. It won’t have the same great crunchy texture, but it will add a sandy flavor and a bit of sweetness.

The texture of this blueberry cake bread is dense, soft, moist and incredibly soft. And this bristle muffin top is perfection.

We love this bread after it’s cooled completely, and it’s good the next day, too. (And it freezes great! Oh my gosh, when are all the awards going to end? This bread is positively perfect in every respect, what can I say!)

Sweet enough for dessert but with some good breakfasts and snacks going on too, this bread is a treat.

Two half slices of blueberry muffin bread on top of a whole slice

1 year ago: Smooth Peanut Butter Sugar Cookie With Chocolate Frosting {no rolling or cutting}
two years ago: Banana Zucchini Bread
Three years ago: One bowl of creamy tomato and basil pasta
Four years ago: Best Energy Meals {Main recipe: Lots of extra options!}
Five years ago: Roasted sesame chicken with herbs
Six years ago: Yellow Zucchini and Squash Fryer {My Fave Summer Side}
seven years ago: Sweet corn salad with radish, jalapeno and lime
Eight years ago: Gorgeous Gluten Free Chocolate Cake with Whipped Chocolate Frosting
Nine years ago: Creamy peanut butter tart
Ten years ago: Grilled Steak Burger

A loaf of blueberry muffin cut in half on a whole slice of bread

Blueberry muffins

fruit: 15th Slices

Preparation time: 20 minute

Cooking time: 50 minute

total time: 1 hour 10 minute

⅔ Cup (151 grams ) Plain Greek yogurt or sour cream
⅓ Cup Vegetable oil, canola or avocado oil
⅓ Cup (71 grams ) light brown sugar
⅓ Cup (71 grams ) granulated sugar
1 Large an egg
1 Tablespoon lemon peel
1 small spoon vanilla extract
1 ¼ cups (178 g ) All-purpose flour
1 small spoon baking soda
¼ small spoon salt
¾ Cup (113 grams ) Fresh blueberries (see note on frozen).
1 Tablespoon All-purpose flour
2 big spoons coarse sugar

Preheat the oven to 350 degrees Fahrenheit. Grease an 8 1/2 by 4 1/2 inch loaf pan (or you can line it with parchment with a bump on the long sides and lightly greased paper).
In a large bowl, whisk together yogurt (or sour cream), oil, brown sugar, granulated sugar, eggs, lemon peel, and vanilla extract until well combined.
Add the flour, baking soda, and salt, and mix a few rolls with a spoon or spatula until the mixture starts to thicken but there are still a few dry streaks.
In a small bowl, mix blueberries with 1 tablespoon of flour until evenly coated. Add the blueberries (and any remaining flour) to the mixture. Gently stir with a rubber spatula until the mixture is just incorporated and the grapes are evenly distributed through the mixture.
Spread the mixture evenly in the prepared skillet. Sprinkle the surface evenly with coarse sugar.
Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or has moist crumbs. Add additional baking time as needed.
Let it cool completely before slicing and serving.

blueberry: I haven’t tried this recipe with frozen blueberries (yet). But my recommendation is to use frozen blueberries; Do not melt first. Stir in the frozen blueberries in the flour as described in the recipe.

service: 1 sliceAnd Calories: 137CaloriesAnd Carbohydrates: 19gAnd protein: 3gAnd fat: 6gAnd Saturated fat: 1gAnd Cholesterol: 13mgAnd sodium: 122mgAnd the basic: 1gAnd sugar: 10g

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Description source: From Mel’s Kitchen Cafe

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