Blueberry Pancake Bread

Blueberry Pancake Bread

Crumble Topping

  1. 1/2 cup packed brown sugar
  2. 1/2 cup all-purpose flour
  3. 1/4 teaspoon salt
  4. 1/4 cup cold salted butter cut into small pieces

Pancake Bread

  1. 2 1/4 cups all-purpose flour
  2. 3 tablespoons sugar
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon salt
  5. 1 1/2 cups buttermilk
  6. 2 large eggs
  7. 1/4 cup melted butter
  8. 6 ounces fresh or frozen* blueberries


  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
  • In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
  • In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.
  • Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer. 
  • Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.
  • Notes

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