Blueberry Crumble Loaf

Blueberry Crumble Loaf
Makes 1 load

For the full video on how-to, click here.

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
1 egg
1/3 cup vegetable oil, you can also use olive oil, melted butter, or coconut oil
1/3 cup whole milk, I’ve also used almond milk and even water here
1 cup blueberries, fresh or frozen

Butter a loaf pan and line with parchment paper. Whisk together flour, baking powder, salt, and sugar. In a liquid measuring cup, crack egg and add oil. Then add enough milk to reach the 1 cup mark. Fold into dry ingredients until almost combined and then fold in blueberries. Pour into loaf pan.

Crumb Topping

½ cup sugar
⅓ cup all-purpose flour
½ stick butter, cold and cubed

Using your hands, break flour and sugar into the butter until a crumb topping forms. Top batter and bake for ~60 minutes or until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with dry crumbs.