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Mini Blueberry Crumb Loaf

May 15, 2019

Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf
Mini Blueberry Crumb Loaf

Mini Blueberry Crumb Loaf

My sister and I used to make the packaged Betty Crocker Coffee Cake all the time when we were younger I wanted to try my hand at a homemade version. Brock loves blueberries and has had the worst cold all week so I decided to make something a little special for him. This is the most delicious mini blueberry crumb loaf that’s filled with fresh blueberries and has a sweet cinnamon streusel topping. It’s perfectly moist and so simple to make!

I think the streusel topping takes these mini loaves to another level. All it takes is flour, sugar, cinnamon and melted butter and sprinkle on top of the batter before baking it. It’s heaven!

Mini Blueberry Crumb Loaf Recipe


For the Cake:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup butter, softened

1 egg

1 & 1/2 teaspoons vanilla extract

1 cup milk

1 & 1/2 cups fresh blueberries

For the Streusel Topping:

1/2 cup flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

4 tablespoons butter, melted


-Preheat oven to 350°F and grease your mini loaf pans.

-For the cake batter, beat together the butter and sugar. Beat until light and fluffy (about 3 minutes). Add the egg and vanilla, then beat again.

-In a separate bowl, combine the flour, baking powder, and salt. Add 1/3 of the flour mixture to the butter mixture and mix until combined. Then add 1/2 of the milk, alternating with the rest of the flour (and ending with the flour). Mix until just combined and then gently fold in the blueberries.

-For the streusel topping, stir the flour, sugar, and cinnamon together in a small bowl. Add the melted butter and mix with until all combined and crumbled. Place in the refrigerator for a bit to harden the butter back up!

-Add batter to your loaf pans and sprinkle the streusel topping over the batter. Bake for 30-40 minutes or until the streusel is golden brown and a toothpick comes out clean.

-Allow the loaf to cool for 20 minutes in the pans and then transfer to a wire rack.

These loaves make the perfect spring gift for your neighbor or just keep them for yourself and serve with a warm cup of joe in the morning. Brock and I loved having a few slices with our morning coffee and you will too!

I hope you enjoy this mini blueberry crumb loaf recipe and get to make it very soon. If you love blueberries, you will want to try my blueberry hand pies as well 🙂

comments +

  1. Brittany says:

    These are so cute and look delicious! The streusel topping really finishes it off. I also love how many blueberries there are – the more the merrier!

  2. Olivia Hall says:

    These are so cute. I love blueberries in baking. I’d eat these for breakfast!

  3. I must say that this crumb loaf recipe looks absolutely delicious! I could see myself eating this for breakfast almost every day!

  4. Luci Cook says:

    This looks yummy. The streusel topping has to be the best part.

  5. Eileen M Loya says:

    I am definitely saving this recipe. I love blueberries and I collect every recipe I see that has them in the list of ingredients. You mini blueberry crumb loaf looks so moist and delicious! Perfect to serve for an afternoon tea with my sister or with my friends.

  6. Madi Rowan says:

    These little loafs are so adorable! I keep meaning to pick up a loaf pan for them! Looks so tasty too!

    -madi xo |

  7. Jessica Chan says:

    Crumb toppings are my weakness. The blueberries cancel out all the guilt in this recipe haha!

  8. Kasey Ma says:

    Drool alert… I’ve never baked with blueberries before since theyre are so delish by itself. I can’t wait to see what this tastes like!

  9. These look SO GOOD! I have little mini loaf pans that I never use because I’m worried about messing up the recipe! Pinning this!

  10. Katherine says:

    Thanks for the recipe! I just made these yesterday and received rave reviews from my husband and son. The topping is incredible, but I think the rest is better – like the most moist cake I’ve had! With that said, I think my loafs were bigger. I doubled the recipe and created 6 loafs and had to cook them for about 45 minutes. I did not see how many loafs the original recipe made.

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