Lemon Blueberry Bread (Printable Version)

A moist citrus loaf bursting with juicy blueberries and a buttery crumbly topping.

# What You Need:

→ Bread

01 - 1½ 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 - ¾ cup granulated sugar
07 - 2 large eggs
08 - ⅓ cup sour cream or plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

→ 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 Make It:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - Combine flour, sugar, and cinnamon in a small bowl. Cut in cold butter using a fork or fingers until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
05 - Mix in sour cream, lemon juice, lemon zest, and vanilla extract until completely combined.
06 - Gradually fold dry ingredients into wet mixture, mixing just until incorporated to avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
08 - Pour batter into prepared loaf pan and smooth the surface. Evenly sprinkle streusel topping over batter.
09 - Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil.
10 - Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The lemon cuts through the sweetness in a way that wakes up your taste buds without overwhelming them.
  • The streusel topping bakes into golden, buttery pockets that crunch softly against the tender crumb.
  • It comes together quickly with everyday ingredients, no fancy techniques required.
  • Fresh or frozen blueberries work equally well, so you can make it year round.
02 -
  • Do not thaw frozen blueberries or they will turn the batter purple and sink straight to the bottom.
  • Tenting with foil is not optional if your oven runs hot. I learned this after burning the streusel twice.
  • Room temperature butter creams faster and more evenly than cold butter, saving you time and frustration.
03 -
  • Zest the lemon before you juice it. Once it is juiced, the zest is nearly impossible to remove cleanly.
  • Let the loaf cool completely before slicing or it will fall apart under the knife, no matter how sharp it is.
  • If you do not have parchment paper, grease the pan well and dust it lightly with flour to prevent sticking.

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