Blueberry Bread with Streusel Topping

If you love blueberries and you’re a fan of blueberry muffins, this simple sweet bread is perfect for you! It’s got a simple streusel topping and best of all, it starts with a box of cake mix! 

Cake Mix. . .for Bread?

Yes, you read that right! You can use a box of cake mix to make sweet bread. It’s a simple process that you will enjoy! 

I love the idea of a great doctored cake mix recipe. That’s what this site is about, after all! You can use cake mixes to make all kinds of things, like cookies, breads, bars, and a variety of other desserts. 

This is one of my favorite ways to use cake mix, to create an easy sweet bread. You’re going to love the simplicity of this process! 

Blueberry Bread Ingredients

FOR THE BREAD

• 1 white cake mix (any brand)
• 1 cup (2 sticks) butter (salted or unsalted, your choice)
• 3 large eggs
• 1/4 cup milk
• 1 1/4 cups fresh blueberries

FOR THE STREUSEL

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour

How to Make this Simple Blueberry Bread

Make the cake

Preheat oven to 350 degrees Fahrenheit

Great and flour a loaf pan and set aside.

In a large bowl or the bowl of a stand mixer, place the butter. Microwave on high heat until butter softens. Mine took about 40 seconds. 

Add three eggs. 

Add most of the cake mix, holding back about 2 – 3 tablespoons in the bag. 

Add milk. Mix well. 

Place blueberries in the remaining dry cake mix and shake until coated.

Place in batter and mix well. 

Place batter in the prepared pan. 

Make the streusel

Soften butter to room temperature (I put mine in the microwave for about 15 seconds.) 

Add flour and brown sugar. Mix well. 

Sprinkle on top of the bread batter. 

Place in preheated oven and bake for 60 – 65 minutes or until golden brown. I placed a piece of aluminum foil over mine for the last 20 minutes of the bake but this is optional. 

Remove and place on wire rack to cool. 

After about 10 – 15 minutes, turn out the loaf directly onto the rack. 

Allow to continue to cool. 

Slice and enjoy! 

Store leftovers at room temperature. They should stay fresh for about 3 – 4 days. You can freeze this bread up to two months to eat later.Muffins can be refrigerated, if you like, but sweet breads often dry out in the refrigerator. 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

Full Plate Thursday 

Weekend Potluck

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.