Pregistry’s Friday Recipe: Blueberry Streusel Ice Cream Bread

If you enjoyed making two-ingredient pizza dough you’re going to LOVE this recipe!

The base of this easy, delicious cake is also only two ingredients – self-rising flour and ice cream! Yes, just these two ingredients come together to create a simple cake that can be jazzed up any way you like!

We swirled a simple blueberry filling throughout and then topped it off with an addictive (yet super easy) streusel.

You can slice and serve plain, or top with – you guessed it – some more ice cream!

The key to success here is to use the best quality, full-fat ice cream. As there are only two ingredients this will ensure the richest flavor and most tender texture!

Blueberry Streusel Ice Cream Bread:

  • 5 tablespoons granulated sugar, divided
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 3/4 cup all-purpose flour
  • 1 cup blueberries, fresh or frozen
  • 2 cups full fat vanilla ice cream, melted
  • 1 1/2 cups self-rising flour*

Pre-heat the oven to 350 degrees; grease and flour an 8 x 4 loaf pan; line the bottom with parchment paper.

Make the streusel: line a baking sheet with parchment paper. Combine 3 tablespoons of the granulated sugar, the brown sugar, cinnamon and salt in a medium bowl. Mix in the melted butter, followed by the flour, stirring till well combined. Spread the mixture out onto your prepared baking sheet; let dry till ready to use.

Make the blueberry filling: combine the blueberries with the remaining 2 tablespoons granulated sugar in a small saucepan over medium heat; stirring till the sugar is dissolved. When the mixture bubbles reduce the heat to low and simmer, stirring occasionally, till the fruit breaks down a bit and the mixture thickens slightly. Let cool to room temperature.

Make the bread: beat the melted ice cream and self-rising flour till smooth – do not overbeat. Pour half the mixture into your prepared pan, smoothing to level. Dollop the blueberry filling over. Repeat with the remaining ice cream mixture and dollop more filling over (reserve any leftover filling for serving). Use a thin knife to swirl the mixture, then top with the streusel (you can add a few blueberries if you have them). Bake for 35 – 45 minutes or till a tester comes out clean. Cool in pan on a wire rack for 10 minutes, then remove from pan to cool completely on the rack.

Serve with ice cream and reserved blueberry filling.

*Self-rising flour substitution: place 1 1/2 cups all-purpose flour in a medium bowl. Add 2 1/4 teaspoons of baking powder and 1/2 teaspoon kosher salt and whisk to combine well.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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