Blueberry Pancake Bread

Blueberry Pancake Bread

Ingredients
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

Instructions

• 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

Share this post