Blueberry Crumble Bread

Ingredients

• 3/4 cup (150 g) granulated sugar
• 1/4 cup (1/2 stick / 57 g) unsalted butter, room temperature
• 1/2 cup (115 g) sour cream, room temperature
• 1 large egg, room temperature
• 1 1/2 cups (188 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk, room temperature
• 2 cups (296 g) fresh blueberries, divided
• 2/3 cup (83 g) all-purpose flour
• 1/4 cup (50 g) light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup (1/2 stick / 57 g) unsalted butter, cold, cubed
• 1 cup (125 g) confectioners’ sugar
• 2 to 3 tablespoons whole milk

Instructions

1. 1

   Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with nonstick spray and lining it with parchment paper.

2. 2

   In a stand mixer using the paddle attachment (or with a handheld mixer), beat together the granulated sugar and room temperature butter until creamy.

3. 3

   Add the sour cream and the egg to the mixture, blending until smooth and well combined.

4. 4

   In another bowl, whisk together 1 ½ cups of all-purpose flour, baking powder, and kosher salt.

5. 5

   Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined.

6. 6

   Fold in 1 ½ cups of fresh blueberries, setting aside the remaining ½ cup for topping.

7. 7

   Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries evenly on top.