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INGREDIENTS
Crumble Topping
Pancake Bread
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.