Blueberry Pancake Bread Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
1 loaf
Ingredients
  • 2 cups + 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup brown sugar
  • ⅔ cup pure maple syrup
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 pint fresh blueberries
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, melted
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. Grease a 9×5-inch bread pan with nonstick cooking spray or butter.
  3. In a medium bowl, whisk together 2 cups flour, the baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl, whisk together the eggs, brown sugar, maple syrup, vegetable oil, buttermilk, and vanilla extract.
  5. Stir the dry ingredients into the bowl with the wet ingredients and mix until just combined.
  6. In a small bowl, gently combine the blueberries and 1 tablespoon of flour until the blueberries are coated.
  7. Gently fold the blueberries into the batter until combined.
  8. Spread the batter evenly in the prepared pan.
  9. Make the topping: In a medium bowl, toss together the granulated sugar, brown sugar, cinnamon, melted butter, flour, and salt with a fork until crumbles form.
  10. Spoon the crumble topping evenly on top of the batter and press it down lightly into the batter.
  11. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, until a toothpick inserted into the center of the loaf comes out clean.
  12. Let bread cool for at least 10 minutes, then remove from the pan, slice, and serve.