This is a recipe from Half Baked Harvest that I made for the first time this week and absolutely know I will be returning to again and again. My son’s future in-laws bring us blueberries from their family vacation each year and they are perfection. I usually have 5-10 pounds of berries and I freeze them in 2 cup bags. This recipe is the perfect one for them and you can use the berries straight from their frozen state and it is perfection.
Click on the link below to head over to Half Baked Harvest’s Website. Toward the bottom of this recipe she has a video of herself making this if that’s something that helps you.
Ingredients
- ▢ 1 stick (8 tablespoons) salted butter, melted
- ▢ 3/4 cup brown sugar
- ▢ 1 cup plain Greek yogurt
- ▢ 3 eggs
- ▢ 2 teaspoons vanilla extract
- ▢ 1 1/2 cups all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ 1 teaspoon salt
- ▢ 1 1/2 cups fresh or frozen blueberries
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 tablespoon granulated sugar for sprinkling (optional)
- ▢ 2 tablespoons blueberry jam
CINNAMON CRUNCH
- ▢ 1/2 cup dark brown sugar (I used light)
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 tablespoon cinnamon
- ▢ 2 tablespoons salted butter, melted
Instructions
1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan
2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined.
3. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter.
4. Pour the batter into the prepared pan. Sprinkle with sugar (optional), then swirl in the blueberry jam, leaving streaks of jam throughout the batter.
5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.
6. Remove, slice, and enjoy with butter.