Blueberry Pie Quick Bread
Bored with the same old blueberry quick breads? Try something different with a blueberry pie bread — homemade blueberry pie filling swirled into the batter and topped 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!
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.
This was one of those recipes that I was really excited about, especially since I came up with the idea and had the finished baked bread sitting on my counter in a matter of hours. I wasn’t sure what to expect, but I loved the outcome.
The bread itself is not super sweet. The blueberry swirl filling is completely reminiscent of a pie (goal achieved!) and the almond crumble topping adds both a great flavor and textural contrast.
While this is certainly appropriate as brunch/mid-day snack option, I also wouldn’t say no to a slice with a big scoop of ice cream for dessert. Blueberry pie bread a la mode. Yes, please!
Homemade Blueberry Pie Filling
The star of this bread is the homemade blueberry pie filling. It’s swirled into the batter, and it’s both delicious and beautiful!
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.
We’ll cook down the blueberries (fresh or frozen – this also works great with frozen berries!) until they’re more of a jam-like consistency.
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 as the blueberry pie and baked it right on top of the bread.
And thus: blueberry pie bread.
Almond Crumble Topping
The almond crumble, just like the pie, uses crumbled almond paste.
If you have a nut allergy, or really don’t like almond, then you can always substitute a traditional brown sugar and butter streusel topping.
But if neither of these apply to you, I really, really recommend that you pick up some almond paste or even marzipan.
You should be able to find one or the other in the baking aisle of major grocery stores, or pick it up from Amazon (above links are affiliate).
The unexpected almond crumble really adds a great new flavor and a crumbly deliciousness to the bread.
Tips and Tricks for the Best Blueberry Pie Bread
- The blueberry pie filling can be made using either fresh or frozen blueberries. Frozen blueberries may require cooking down for a few additional minutes.
- Use room temperature eggs and butter for the best incorporation of ingredients while mixing.
- If you can’t find almond paste, marzipan can be substituted – it has a similar flavor, but a higher sugar content.
- For a nut-free topping, replace the almond paste with an equal amount of brown sugar.
- If the almond crumble topping is browning too quickly, tent the loaf pan with foil for the last 15-20 minutes of baking.
- The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. To freeze, wrap fully cooled bread in plastic wrap, followed by a layer of aluminum foil.
More Blueberry Dessert Recipes:
- Blueberry Babka with Almond Streusel
- Blueberry Pie Ice Cream
- No Bake Cheesecake Parfaits with Blueberry Curd
- Blueberry Rhubarb Pie
- Almond Blueberry Breakfast Cake
- Lemon Blueberry Bundt Cake
2016 Quick Bread of the Month Series
- Cranberry Cider Quick Bread
- Chocolate Chip Banana Bread
- Guinness Irish Soda Bread
- Chocolate Buttermilk Quick Bread
- Cinnamon Streusel Rhubarb Bread
- Candied Grapefruit Quick Bread
- Italian Herb Tomato Bread
- Blueberry Pie Quick Bread
- Apple Bread wth Cinnamon Crumble
- Nutella Pumpkin Bread
- Bacon Cheddar Chive Bread
- Lemon Poppy Quick Bread

Blueberry Pie Quick Bread
An easy quick bread swirled with homemade blueberry pie filling and topped with an almond streusel crumble.
Ingredients
For the Blueberry Pie Filling:
- 2 cups (170 grams) blueberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (14 grams) cornstarch
- 1/2 teaspoon lemon juice
For the Bread:
- 1/3 cup (75 grams) unsalted butter, melted
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (113 grams) milk, room temperature
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Almond Crumble:
- 2 1/2 tablespoons (35 grams) unsalted butter, melted
- 1/3 cup (40 grams) flour
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (86 grams) almond paste
Instructions
- Preheat the oven to 350 °F. Grease a 8.5x4.5-inch loaf pan.
- Make the blueberry pie filling. Combine the blueberry pie filling ingredients in a small, heavy-bottomed saucepan over medium-high heat. Cooking, stirring frequently, about 10 minutes, until mixture is quite thick. Remove from heat and set aside to cool.
- Make the bread batter. In a large bowl, stir together the butter, sugar, eggs, and milk. Gently stir in the flour, baking powder, salt, and vanilla, until just combined. Fold in the blueberry pie filling until the filling and batter are swirled together. Pour the batter into the prepared pan and gently smooth the top.
- Make the almond crumble. Combine the melted melted butter, flour, sugar, and almond paste in a small bowl. Using your fingers or two forks, break the almond paste into small pieces and stir together until a clump forms. Break the clump into small bits and sprinkle over the bread.
- Bake the bread. Bake at 350 for 50-60 minutes, until a tester inserted into the bread comes out with a moist crumb. Cool in the pan for 10 minutes, then turn out to a wire rack to cool completely.
Notes
- Fresh or frozen blueberries can be used for the blueberry pie filling.
- Marzipan can be substituted for almond paste. For a nut-free version, replace the almond paste with brown sugar.
- If the almond crumble topping is getting too dark during baking, tent the loaf pan with foil for the last 15-20 minutes of baking.
- Blueberry pie bread can be stored in an airtight container at room temperature for four days or frozen for up to 3 months. To freeze, wrap fully cooled bread in plastic wrap, followed by a layer of aluminum foil. Thaw unwrapped at room temperature.
A Bunsen Burner Bakery Original Protocol
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 303Total Fat: 10.5gCarbohydrates: 49.1gProtein: 4.1g
This looks delicious, can’t wait to try it very soon! I fear for the day Henry is no longer in love with blueberries.. not many foods are that portable and non-mega-mess-inducing!
Blueberries are such a great go-to toddler food! Ryan will still eat them if it’s the only thing offered, but when he knows we have watermelon or cantaloupe or peaches, he always pushes the blueberries aside and waits for something else. Sigh. I hope he’s back into blueberry mode soon, because all those delicious summer fruits will be unavailable soon, and he doesn’t have enough teeth to conquer the pears and apples of fall!
I love the swirl of the blueberries baked into it!
Thanks, Anjali – swirls are always make things a little prettier and a little tastier. 🙂
Julie
Are you using a spray, like Pam to grease the loaf pan, or are you using something like Crisco? Am I correct in saying “Do Not Grease and Flour the Loaf Pan. Just grease the loaf pan only. Judy
You can use either a spray or a solid to grease the pan. Sometimes I use a spray like Pam, sometimes I use wrappers from a stick of butter. You only grease the loaf pan – no flour necessary!
This looks wonderful, I am not much of a baker, in fact it is very rare I cook or eat sweet things but this sounds great, love the topping idea.
I, of course, taste everything I bake, but I don’t have a huge sweet tooth myself. But I love to bake – it’s the ultimate kitchen chemistry!
This sounds like heaven on a plate, it does! Loving the little swirls in the cut slices.
Thanks, Elizabeth – I was hoping the bread would turn out swirly and I’m so happy it did.
I can’t get enough of blueberry related desserts at the moment and this looks delicious! Perfect with a cup of tea in the afternoon.
Such a good afternoon pick-me-up. If only I still had a slice left for this afternoon – I really could have used it. 😉
Such a great combination!! I would love to have it right now with my black coffee. Delicious, delicious and delicious!!
Yes, the perfect accompaniment to a cup of coffee! Not too sweet, but just sweet enough. 🙂
This looks so delicious! I love blueberries in baked goodies. I just made a lemon blueberry bundt cake and it was gone in seconds. I believe this would too!
Bundt cakes are my favorite – love a good blueberry bundt!
This looks great! How clever to make blueberry pie into a bread. I wish I could dig into that crumble on top!
That bread studded with purple – how inviting. Would you toast it? Can imagine it warm and coated with butter.
Ooooh, I bet it would be delicious toasted!
Blueberries are so good for you and this looks perfect to have with a cup of tea
It is almost blueberry season here, so I will have to try this when they appear. I am always looking for easy options for the lunchbox. And I love the sound of your
crumble topping.
Pingback: Quick Breads Great for Entertaining – Table Talk
Pingback: Flavors Of Fall! Blueberry Pie Quick Bread – stupidDOPE
I made this for a work party today. Got rave reviews. Mine came out more like a cake, but I froze it for a few days, so not sure if that could have changed the “chemistry” of the batter. Or maybe I just overmixed it! Regardless, thank you! I enjoy your site. Will try your spiral vegetable tart this weekend.
Thanks, Loretta! Sorry it had more of a ‘cakey’ texture – it may be from overmixing a little (but then again, a blueberry pie cake sounds pretty good too!). Enjoy the spiral vegetable tart – it definitely takes a little time and patience, but it’s so worth it!
Kinda hard to get the blueberries to thicken without liquid. How’d that work out for you?
Hi Bonnie – the blueberries will release liquid while heated with the sugar and lemon juice. This liquid is what you are thickening – in the end, it’s almost a jam-like consistency.
Pie and bread. In one. This is my dreaaaaaaam! Cannot wait to try this!
Hi Julie, just wanted to know if you could substitute the home made filling for a canned blueberry pie filling instead. And how much would you need.
Hi Pat – canned blueberry pie filling will probably be a little too runny. This is cooked down with extra cornstarch to thicken it up. I haven’t tried it myself, but I am big believer in experimenting, so you can always give it a try and see how it works – and if you do try, please report back!
this caught my eye because i have the same blueberry plates from crate & barrel! i will definitely try this good looking blueberry recipe.
Hi. I have buttermilk in the fridge that needs to be used up. Can I use buttermilk instead of milk?
Hi Stephanie – the flavor will be fine, but the rise of the bread will be different and the bread may sink and collapse in the middle. Buttermilk will add additional acid, which reduces the amount of carbon dioxide produced and thus lower the overall leavening of the bread!