Blueberry Almond Crumble Bread

By srumbel

Blueberries, almonds, and a crumble topping make this sweet bread disappear in a hurry. This is perfect for breakfast or an after noon snack with coffee.
from insidebrucrewlife.com

Ingredients

• For the Bread
• 2/3 cup oil
• 1 1/2 cup brown sugar
• 1 egg
• 1 teaspoon almond extract
• 1 cup buttermilk
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup finely chopped almonds
• 1 1/2 cups frozen wild blueberries
• 2 teaspoons flour
• For the Crumble Topping
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped almonds
• 1 Tablespoon melted butter
• For the Glaze
• 1 cup powdered sugar
• 1 Tablespoon water

Details

Preparation time 20mins

Preparation

Step 1

Beat together the oil, sugar, egg, and extract until it looks like wet sand.
Stir together the flour, salt, baking soda, and almonds. Slowly add the dry ingredients alternately with the buttermilk to the sugar mixture until everything is combined.
Toss the blueberries with the remaining 2 teaspoons of flour. Stir into the batter gently.
Spoon the batter into 3 greased 5 3/4 by 3 loaf pans.
Stir together the topping ingredients, and sprinkle it evenly over the top of the batter in the pans. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out mostly clean. Cool in the pans for 10 minutes before flipping out onto a wire rack. Make sure to turn the bread back over, so the crumble topping doesn't get crushed. Cool completely.
Whisk together the powdered sugar and water. Drizzle over the tops of the bread. Let set before storing in a sealed container.

Notes

* This batter can also be baked as 16 regular sized muffins. Bake at 350 degrees for 20-22 minutes.

Yield: 3 mini loaves