Blueberry Almond Muffin Loaf

If you could pick one dish to never wash again, what would you choose?

Mine would be muffin tins, hands down.  All of the little cups that, even after you've spent forEVER scrubbing, always have a little bit of baked on muffin down in the corners.  And while there admittedly are many options in the paper liner department, my favorite part of a muffin is the texture of the outside when it's a little bit crusty (especially around the upper edge) contrasting with the perfect fluff of the inside. 

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The problem is, I love muffins.  I mean, who's not down with cake for breakfast?  Not to mention, leftovers make breakfast simple for days.  So when I saw Leah Bergmann's recipe on Freutcake.com for what is essentially a giant loaf of blueberry muffin, well, I was down with that.  Then she added streusel topping and I was all "sign me UP!"  I think she called it a coffee cake, but either way you get the idea.  It's all the joy of a muffin with the simplicity of throwing a loaf pan in the dishwasher. That's what we call a life win.

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I modified the recipe slightly, since I do love some almond flavor in just about anything.  Toasting some sliced almonds and adding them to the streusel takes it up another notch, and adds a nice little bit of texture and crunch.

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Blueberry Almond Muffin Loaf
Ingredients
  • 6 Tbsp. soft butter
  • 3/4 cup white sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup whole milk
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 cups blueberries
  • Crumb Topping
  • 1/2 cup sliced almonds
  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 8 tablespoons salted butter, melted
  • 1 tsp. cinnamon
Instructions
Preheat your oven to 350° and grease a large loaf pan very well. Place the sliced almonds on a baking sheets, then place them in the oven to toast for 10-12 minutes, until they are golden brown. Remove them from the oven to cool. While the almonds are in the oven, wash the blueberries thoroughly and roll between two paper towels to dry. Toss them in a tablespoon of all-purpose flour (this keeps them from sinking to the bottom of the batter).In a large mixing bowl (I don't recommend a stand mixer since it's easy to over mix the batter with it), combine the butter and sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition.In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add half of the dry ingredients to the bowl of creamed butter and stir until thoroughly combined.Add all of the milk, and almond and vanilla extracts to the batter at once and stir thoroughly. Add the rest of the dry ingredients, stir until combined, and then fold int eh blueberries.Pour the batter into the greased loaf pan and smooth the top with a spatula.In a small bowl, combine the ingredients for the crumb topping. It'll form a thick, paste-like mixture. Sprinkle it over the top of the batter in the loaf pan, breaking up any large chunks with your fingers.Bake for 50 minutes to 1 hour, testing it at the end by inserting a toothpick in the center. It's done when the crumbs that come out are moist. Be sure not to overbake, which will result in a dry loaf.After removing it from the oven, allow the loaf to cool in the pan for 10 minutes before gently turning it out to finish cooling on a rack. Slice to serve. Wrap the loaf well with plastic wrap and it will keep for 2-3 days.
Details
Prep time: Cook time: Total time: Yield: 1 loaf