Lemon Blueberry Bread Streusel

There's something about the smell of lemon zest hitting a warm bowl that just stops me in my tracks. I discovered this bread quite by accident one morning when I had a surplus of blueberries and three lemons staring at me from the counter, practically begging to be used together. The first loaf came out golden and tender, with pockets of jammy blueberries bursting through, and I knew I'd stumbled onto something special.

I made this for a group of friends on a rainy Sunday, and someone said it tasted like sunshine in bread form—which made me laugh because I was genuinely worried it would be too lemony. Instead, everyone reached for a second slice, and my neighbor asked for the recipe the moment she walked in. That's when I knew this one was a keeper.

Ingredients

• All-purpose flour (1 1/2 cups for bread, 1/3 cup for streusel): The foundation that holds everything together; whisk it with the dry ingredients to avoid overmixing later.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to give the bread its gentle rise and tender crumb.
• Salt (1/2 tsp): A pinch that makes the lemon sing without tasting salty.
• Unsalted butter (1/2 cup plus 1/4 cup cold): The warm butter creams beautifully with sugar, while the cold butter in the streusel creates those crunchy pockets.
• Granulated sugar (3/4 cup plus 1/4 cup): Keep the sugars separate; the extra bit in the streusel adds texture.
• Large eggs (2): Add them one at a time so they emulsify properly into the batter.
• Whole milk (1/2 cup): Use full-fat milk if you have it; it makes the crumb richer and more forgiving.
• Fresh lemon juice (1/4 cup): Bottled juice works in a pinch, but fresh always tastes brighter and more alive.
• Lemon zest (1 full zest plus 1/2 zest for streusel): Use a microplane or fine grater so you get the fragrant oils without the bitter white pith underneath.
• Vanilla extract (1 tsp): Just enough to round out the flavors without announcing itself.
• Fresh or frozen blueberries (1 1/4 cups): If frozen, skip the thawing step; they'll stay plump and won't sink to the bottom.

Instructions

Prepare your stage:

Preheat the oven to 350°F and grease your loaf pan thoroughly, paying special attention to the corners where batter loves to stick. If you prefer not to worry about it sticking at all, line it with parchment paper for a foolproof release.

Make the streusel first:

Combine the flour, sugar, and lemon zest in a small bowl, then drop in the cold butter cubes and use your fingertips to rub everything together until it looks like coarse breadcrumbs. Pop it in the fridge right away so the butter stays cold and the texture stays crunchy.

Whisk the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside. This step prevents lumps and distributes the leavening evenly throughout the batter.

Cream the butter and sugar:

In a large bowl, beat the softened butter and sugar together for about 2 to 3 minutes until the mixture looks pale and fluffy. This aeration is what gives the bread its tender, open crumb.

Incorporate the eggs:

Add the eggs one at a time, beating well after each one goes in so each egg fully incorporates before the next arrives. This takes patience, but it matters.

Add the wet flavors:

Pour in the milk, lemon juice, lemon zest, and vanilla extract and mix until everything is combined. Don't be alarmed if the mixture looks slightly curdled; the lemon juice naturally causes this, and it corrects itself once the dry ingredients go in.

Bring wet and dry together:

Gently add the dry mixture to the wet ingredients, folding and stirring just until no streaks of flour remain. Overmixing develops gluten and makes the crumb tough, so stop as soon as you can't see the flour anymore.

Fold in the blueberries:

Add the blueberries last with a gentle hand, folding them in so they stay whole and don't bleed color throughout the batter. A spatula is your friend here.

Fill the pan and top:

Pour the batter into the prepared loaf pan and smooth the top gently with a spatula, then scatter the cold streusel topping evenly across the surface. This is where the magic texture happens.

Bake until golden:

Slide into the oven for 50 to 55 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. If the top starts browning too quickly, tent it loosely with foil during the last 15 minutes.

Cool with patience:

Let the bread rest in the pan for about 15 minutes so it sets up enough to handle, then turn it out onto a wire rack to cool completely before slicing. Slicing it too soon will cause it to fall apart, so this waiting period is essential.

Pin Recipe

The moment I realized this bread had become something more than a recipe was when my sister started asking me to make it for her book club. Now it appears at potlucks and housewarnings, and people remember it long after they've forgotten what they had for dinner that night.

The Secret to a Moist Crumb

Lemon and milk are the dynamic duo that keeps this bread tender and fragrant the day after baking. The acidity in the lemon juice reacts with the baking soda to create a finer crumb structure, while the milk adds fat that keeps everything from drying out. I've learned that a quick bread is only as good as its moisture content, and this formula nails that balance.

Why the Streusel Matters

A streusel topping isn't just decoration; it's a textural anchor that makes every bite feel intentional. The contrast between the crunchy sugar-coated flour on top and the soft, moist bread underneath is what transforms this from a simple quick bread into something you'll crave. I've also noticed that the streusel helps keep the top from cracking, which is a bonus nobody talks about.

Making It Your Own

Once you've mastered the basic formula, this bread becomes a canvas for small variations that keep it exciting. A simple lemon glaze drizzled over the cooled loaf adds extra tang and elegance, or you can substitute whole wheat flour for a nuttier, earthier depth. This flexibility means you can make it exactly how you love it.

• Swap half the all-purpose flour with whole wheat flour for a richer, slightly denser crumb.
• Drizzle with a quick lemon glaze (powdered sugar plus fresh lemon juice) for extra brightness and a bakery-shop finish.
• Store wrapped at room temperature for up to three days, or freeze whole loaves for up to three months and thaw overnight before serving.

Pin Recipe

This bread has a way of turning ordinary mornings into something worth slowing down for. Serve it warm with a cup of tea, and you'll understand why so many people have asked me for this recipe.

Recipe FAQs

→ How do I keep the streusel topping crunchy?

Chill the streusel mixture before topping the batter, then bake; this helps maintain its crumbly, crispy texture.

→ Can I use frozen blueberries?

Yes, use frozen blueberries directly without thawing to prevent excess moisture from softening the bread.

→ What’s the best way to zest the lemon?

Use a fine grater or zester to remove only the yellow outer skin, avoiding the bitter white pith underneath.

→ How can I make the bread more moist?

Ensure not to overmix the batter and avoid overbaking to retain a tender, moist crumb throughout.

→ Is there a way to add more lemon flavor?

Drizzling a simple lemon glaze made from powdered sugar and lemon juice adds extra bright citrus notes after baking.

→ Can whole wheat flour be used?

Yes, substituting half the all-purpose flour with whole wheat flour will add a nuttier taste and denser texture.