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Blueberry peach crumble bread

Blueberry peach crumble bread

A soft and tender blueberry peach crumble bread packed with juicy peaches and blueberries, finished with a buttery cinnamon crumble topping. It is perfect for breakfast, brunch, or a cozy afternoon treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh peaches, peeled and diced
  • 1 cup fresh blueberries
  • 1/3 cup all-purpose flour, for the crumble
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon, for the crumble
  • 3 tablespoons cold unsalted butter, cubed, for the crumble

Instructions

  1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon.
  3. In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs, sour cream, and vanilla extract, then whisk until smooth.
  4. Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the diced peaches and blueberries.
  5. In a small bowl, combine 1/3 cup all-purpose flour, brown sugar, 1/4 teaspoon cinnamon, and cold cubed butter. Work the mixture together until crumbly.
  6. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the crumble evenly over the batter.
  7. Bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  8. Cool the loaf in the pan for 15 minutes, then transfer it to a wire rack to cool before slicing.

Notes

  • Pat the peaches and blueberries dry if they are especially juicy so the loaf does not become too wet.
  • Do not overmix the batter, or the crumb can turn dense.
  • If the top browns too quickly, loosely tent the loaf with foil during the final part of baking.
  • Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 265
  • Sugar: 18g
  • Sodium: 170mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: blueberry peach crumble bread, peach blueberry loaf, fruit crumble bread, summer quick bread, cinnamon crumble loaf