Lemon Blueberry Bread Streusel (Printable Version)
Moist bread packed with blueberries and topped with crunchy lemon streusel for a bright, flavorful bite.
# What You 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 the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Combine flour, sugar, lemon zest, and cold butter in a small bowl. Using fingers or a pastry cutter, blend until the mixture forms coarse crumbs. 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. Add eggs one at a time, beating well after each addition.
05 - Mix in milk, lemon juice, lemon zest, and vanilla extract until just combined; the mixture may appear slightly curdled.
06 - Gradually add the dry flour mixture to the wet ingredients, stirring just until combined.
07 - Gently fold the blueberries into the batter to avoid breaking them.
08 - Pour batter into the 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 in the center comes out clean. Tent lightly with foil in the last 15 minutes if the top browns too quickly.
10 - Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The crunch of the streusel topping contrasts beautifully with the soft, moist crumb inside.
- It's tangy enough to feel sophisticated but sweet enough to satisfy that afternoon snack craving.
- One loaf goes fast, and it tastes even better the next day when flavors have had time to meld.
02 -
- Don't thaw frozen blueberries; their icy coating prevents them from sinking to the bottom and keeps them from releasing too much moisture into the batter.
- The slight curdling you see after adding the lemon juice is completely normal and will disappear once the dry ingredients are mixed in; don't panic and don't overmix trying to fix it.
03 -
- Zest your lemons before you juice them; trying to zest a juiced lemon is a frustrating exercise in futility.
- Use a microplane grater instead of a box grater to avoid getting the bitter white pith mixed in with your fragrant zest.