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5 from 1 vote

Blueberry Pancake Bread

Blueberry pancake bread takes classic blueberry pancakes and turns them into loaf form. It has crumble topping and can be served as bread slices, or topped with syrup. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: Blueberry Pancake Bread
Servings: 8 large slices

Ingredients

Crumble Topping

  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold salted butter cut into small pieces

Pancake Bread

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 6 ounces fresh or frozen* blueberries

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
  • In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
  • In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.
  • Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer. 
  • Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.

Video

Notes

If you want to use frozen blueberries, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process and you just need to make sure to get rid of that before proceeding to use in the recipe.