Blueberry Pancake Bread

🫐 Blueberry Pancake Bread with Maple Crumble

Imagine if a stack of warm blueberry pancakes and a moist breakfast loaf had a baby—this Blueberry Pancake Bread is exactly that! Infused with maple syrup, studded with juicy blueberries, and topped with a buttery cinnamon crumble, this loaf is perfect for breakfast, brunch, or anytime you want something cozy and sweet.

Yields: 1 loaf (9x5")
Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes
Cooling Time: 20 minutes
Total Time: ~1 hour 55 minutes

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🧾 Ingredients

For the Crumble Topping:

• ½ cup all-purpose flour

• 3 tbsp brown sugar

• ¼ tsp ground cinnamon

• Pinch of salt

• 3 tbsp cold unsalted butter, diced

For the Blueberry Pancake Bread:

• 1¾ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp ground cinnamon

• ½ tsp kosher salt

• 2 large eggs

• ¼ cup brown sugar

• ⅓ cup granulated sugar

• ½ cup pure maple syrup

• 1½ tsp maple extract

• ½ tsp vanilla extract

• ½ cup vegetable oil

• ½ cup buttermilk

• 1½ cups fresh or frozen blueberries

• 1 tbsp cornstarch

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👩‍🍳 Instructions

Step 1: Make the Crumble Topping

In a bowl, combine:

• Flour

• Brown sugar

• Cinnamon

• Salt

Add in the cold diced butter and use your fingertips to rub it into the dry ingredients until you get a coarse, crumbly texture. The mixture should clump together when squeezed, then crumble apart. Place in the fridge to chill while you prepare the bread.

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Step 2: Prepare the Loaf Batter

1. Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.

2. In a medium bowl, whisk together:

   • All-purpose flour

   • Baking soda

   • Baking powder

   • Cinnamon

   • Salt

3. In a large bowl, whisk:

   • Eggs

   • Brown sugar

   • Granulated sugar

   • Maple syrup

   • Maple extract

   • Vanilla extract

   • Vegetable oil

   • Buttermilk

Whisk until fully combined and the mixture is smooth and slightly frothy.

4. Pour half of this batter into the prepared loaf pan.

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Step 3: Add the Blueberries

1. In a small bowl, toss the blueberries with cornstarch until evenly coated.

2. Fold the coated blueberries into the remaining batter and gently mix until combined.

3. Pour this blueberry-studded batter on top of the base layer in the loaf pan.

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Step 4: Bake and Add Crumble

1. Place the loaf pan on a baking sheet (to catch any overflow) and bake for 30 minutes.

2. Carefully open the oven and sprinkle the chilled crumble topping evenly over the top.

3. Return to the oven and bake for another 45 minutes, or until a toothpick inserted in the center comes out clean.

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Step 5: Cool & Serve

• Let the bread cool in the pan for 20 minutes, then lift it out using the parchment paper.

• Transfer to a wire rack to cool completely before slicing.

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🍁 Serving Suggestions

• Drizzle with extra maple syrup for the ultimate pancake vibe

• Enjoy warm with a pat of butter

• Pair with your morning coffee or tea

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🧁 Tips & Storage

• Frozen blueberries? No problem—just use them straight from the freezer (no thawing), and toss well with cornstarch.

• Store leftovers in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days.

• This loaf freezes beautifully! Wrap tightly and freeze for up to 2 months.