Lemon Blueberry Bread Streusel (Printable)
Moist lemon blueberry bread crowned with a crunchy streusel topping, ideal for any sweet occasion.
# What You’ll Need:
→ Bread
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - Zest of 1 lemon
11 - 1 teaspoon vanilla extract
12 - 1 1/4 cups fresh or frozen blueberries (do not thaw if frozen)
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - Zest of 1/2 lemon
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a small bowl, combine flour, sugar, lemon zest, and cold butter. Work the butter in with fingers or a pastry cutter until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
04 - Beat softened butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
05 - Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in milk, lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
07 - Gently fold fresh or frozen blueberries into the batter without overmixing.
08 - Pour batter into prepared loaf pan and smooth the surface. Evenly sprinkle the streusel topping over the batter.
09 - Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Tent with foil during the final 15 minutes if top browns too quickly.
10 - Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- It actually tastes like fresh lemon and blueberry, not just sweet bread with fruit stirred in.
- The streusel topping gives you that satisfying crunch you didn't know you needed.
- It's forgiving enough for a beginner but impressive enough to bring to someone's house.
02 -
- Frozen blueberries are genuinely better here than fresh because fresh ones bleed into the batter and turn everything purple—I learned this the hard way.
- Don't thaw the frozen blueberries before using them or they'll do exactly what you're trying to avoid.
- The batter will look slightly curdled after you add the lemon juice, and that's correct; the flour will fix it.
03 -
- Room temperature eggs mix into the butter more smoothly and create a finer crumb.
- Zest the lemons before juicing them so you don't lose any zest to the juicing process.