Lemon Blueberry Bread Streusel

The kitchen counter was covered in a thin layer of blueberry juice, my fingers stained purple from trying to rescue a few that had rolled away during the chaos of Sunday morning baking. That accidental mess turned into the most ridiculously moist lemon blueberry bread I'd ever made, because somewhere between scrambling for a towel and laughing at the situation, I realized the blueberries needed to stay frozen if I wanted them to hold their shape. Now it's the only way I bake this quick bread, and honestly, the slightly jammy pockets where berries burst during baking are the best part.

My neighbor knocked on the door while this was in the oven, drawn by the smell of cinnamon and melting butter, and ended up staying for coffee just so she could have the first warm piece. We stood in my kitchen not saying much while the steam curled up from our slices, both of us agreeing that some recipes just hit different when theyre shared without any fanfare at all.

Ingredients

• 1 ½ cups all-purpose flour: The foundation that gives this bread structure while staying tender
• 1 tsp baking powder: Helps the bread rise beautifully without becoming dense
• ½ tsp baking soda: Works with the acidic lemon juice to create lift
• ¼ tsp salt: Balances sweetness and enhances all the flavors
• ½ cup unsalted butter, softened: Creates richness and tenderness—room temperature butter incorporates so much better than cold
• 1 cup granulated sugar: Sweetens without overpowering the bright lemon notes
• 2 large eggs: Adds structure and helps bind everything together
• 2 tsp lemon zest: This is where all that fresh citrus flavor lives, so dont skip it
• ¼ cup fresh lemon juice: Provides acidity and moisture that makes the crumb incredibly tender
• ½ tsp vanilla extract: Rounds everything out with warm, comforting notes
• ½ cup whole milk: Adds moisture and richness to the batter
• 1 ¼ cups fresh or frozen blueberries: Frozen berries work beautifully and actually hold their shape better than fresh during baking
• 1 tbsp flour: Coating the berries keeps them from sinking to the bottom of the loaf
• ⅓ cup all-purpose flour: For the streusel, creating that perfect crumbly texture
• ¼ cup granulated sugar: Sweetens the topping and helps it crisp up in the oven
• ¼ tsp ground cinnamon: Adds warmth that pairs beautifully with both lemon and blueberry
• 3 tbsp unsalted butter, cold and cubed: Cold butter is essential here—it creates those irresistible crumbly bits that make streusel so good

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5-inch loaf pan thoroughly, or line it with parchment paper for easy removal later.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt until everything is evenly distributed.

Cream the butter and sugar:

Beat the softened butter and sugar together for about 2–3 minutes until the mixture looks pale and fluffy, which will make your bread lighter.

Add the eggs and flavor:

Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla until everything is well combined.

Combine wet and dry:

Add half the flour mixture, mix gently, pour in the milk, then add the remaining flour, stirring just until combined—overmixing will make the bread tough.

Prep the berries:

Toss the blueberries with that tablespoon of flour in a small bowl, then fold them gently into the batter so they dont break.

Make the streusel:

Combine the streusel flour, sugar, and cinnamon, then cut in the cold butter until the mixture looks like coarse crumbs.

Assemble and bake:

Pour the batter into your prepared pan, sprinkle the streusel evenly over the top, and bake for 50–60 minutes until a toothpick comes out clean.

Cool completely:

Let the bread rest in the pan for 15 minutes before moving it to a wire rack—slicing while warm is tempting but it can crumble.

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This recipe became my go-to when I realized store-bought quick breads always tasted disappointingly dry compared to what came out of my own oven. Theres something incredibly satisfying about slicing into a loaf you made yourself, especially when the streusel topping cracks under your knife and the smell of lemon hits you all at once.

Making It Ahead

The flavors actually develop overnight, so this bread tastes even better the next day. Wrap it tightly in plastic wrap and store at room temperature for up to three days, or freeze individual slices for those mornings when you want something special without any effort.

Customizing Your Bread

Sometimes I swap half the milk for Greek yogurt when I want an extra tender crumb, or add a simple lemon glaze by whisking powdered sugar with lemon juice until its drizzle-worthy. Wild blueberries pack more flavor if you can find them, and a pinch of nutmeg in the streusel adds this lovely warmth that makes the house smell incredible.

Serving Suggestions

Theres something perfect about the way a warm slice pairs with Earl Grey tea, especially when the streusel is still slightly crisp and the blueberries are jammy. For brunch, serve it alongside scrambled eggs or fresh fruit, or enjoy it in the afternoon with a crisp sparkling wine that cuts through the richness.

• Toast leftover slices and spread with a little salted butter for an entirely different experience
• Crumble any dried-out pieces over vanilla ice cream for an instant dessert upgrade
• Package individual slices in parchment and ribbon for the most thoughtful homemade gift

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Every time I pull this loaf from the oven, I remember that blueberry-stained morning and how the best recipes often come from the messiest moments. Hope this finds its way into your kitchen and becomes one of those recipes you return to again and again.

Recipe FAQs

→ How can I keep the blueberries from sinking in the loaf?

Toss the fresh or frozen blueberries with a tablespoon of flour before folding them gently into the batter. This helps suspend them evenly during baking.

→ What is the purpose of the streusel topping?

The streusel adds a buttery, crumbly texture with hints of cinnamon and sugar that contrasts with the moist bread beneath, enhancing flavor and mouthfeel.

→ Can I substitute the milk with another ingredient?

Yes, Greek yogurt or sour cream can replace half the milk to add moisture and a richer texture to the bread.

→ How do I prevent the streusel from over-browning?

If the streusel starts to brown too quickly, loosely tent the loaf with foil during the last part of baking to protect the topping.

→ What is the best way to serve this lemon blueberry bread?

This loaf is delightful on its own or paired with Earl Grey tea or a crisp sparkling wine for an elevated taste experience.