Bored with the same old blueberry quick breads? Try something different with a blueberry pie bread — homemade blueberry pie filling swirled into the batter with an almond crumble topping.
It’s time for yet another in the 2016 Quick Bread of the Month series! Fresh peaches have been abundant now, so I’ve been dreaming of some sort of peach bread for August. But.. blueberry pie bread is not peach. A choosey toddler had different plans, and left me with an awful lot of unconsumed blueberries, and I couldn’t possibly let all those fresh blueberries go to waste!
(I’m calling him choosey right now, rather than picky. Picky conjures up images of a child who refuses to eat things. Ryan will still eat everything.. he’s just particular about. Example: we give him a little fruit every night after dinner, and he loves honeydew. Then last week, we received a note from his caregiver saying he never eats the green melon in his lunch. I guess he’s opposed to honeydew before 7pm? Ha!)
Ryan is digging other summer fruits much more than blueberries right now, and a blueberry bread is a perfect way to use up an unexpected excess. But what kind of bread? Blueberry bread is kind of like banana bread. There are hundreds and hundreds of basically the same recipe out there. My goal with Quick Bread of the Month is to do something a little off the beaten path each month, like this candied grapefruit bread, or cinnamon streusel rhubarb bread, or a savory Italian herb tomato bread. Not just any blueberry bread will do – it has to be something a little different.
And so, I converted my favorite almond crumble blueberry pie recipe into a quick bread. Same blueberry filling, simmered on the stove. Except instead of pouring it into a pie crust, we’re going to swirl it into a quick bread batter. You might realize that there’s a high ratio of cornstarch to berries in this. You know how blueberry pie is sometimes a little goopy and juicy and delicious? That works great in a pie, but I didn’t want that much in the swirly part of a bread. I purposely kept the batter on the less-sweet side; after all, this is a bread and not a cake. (Although, if we’re being honest, the line between the two is seriously blurred with many quick breads!). I used the same almond crumble topping and baked it right on top of the bread. And thus: blueberry pie bread.