Lemon Blueberry Bread Streusel (Print Version)
A moist, zesty loaf bursting with blueberries and topped with crumbly streusel for a perfect morning or afternoon.
# What You Need:
→ For the Bread
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons lemon zest (from 1–2 lemons)
09 - ¼ cup fresh lemon juice
10 - ½ teaspoon vanilla extract
11 - ½ cup whole milk
12 - 1 ¼ cups fresh or frozen blueberries (if frozen, do not thaw)
13 - 1 tablespoon flour (for coating blueberries)
→ For the Streusel Topping
14 - ⅓ cup all-purpose flour
15 - ¼ cup granulated sugar
16 - ¼ teaspoon ground cinnamon
17 - 3 tablespoons unsalted butter, cold and cubed
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mixing gently. Pour in the milk, mix, then add the remaining flour mixture. Stir just until combined—do not overmix.
06 - In a small bowl, toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold blueberries into the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
09 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the streusel begins to brown too quickly, loosely tent with foil.
10 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The streusel topping creates this incredible buttery crunch that makes every slice feel like a special occasion even on a Tuesday morning
- Fresh lemon zest cuts through the sweetness in a way that keeps you coming back for just one more thin slice
02 -
- If the streusel starts browning too quickly, tent the loaf loosely with foil for the last 15 minutes of baking
- Using frozen blueberries without thawing them prevents them from bleeding too much color into the batter
03 -
- Room temperature ingredients mix more evenly and create a better texture, so take everything out of the fridge about 30 minutes before you start
- Let the bread cool completely before wrapping for storage—trapping that warmth can make the crust soggy