Lemon Blueberry Bread Streusel

The kitchen still smells like lemons and butter every time I think about this bread. It started as a rainy Sunday experiment when I had too many blueberries from the farmers market and nowhere to put them. Now it's become the kind of recipe that makes people pause and ask what you baked before they even say hello.

My sister texted me at midnight last week asking for the recipe because she couldn't stop thinking about the loaf I brought to her birthday brunch. She said her husband ate almost half of it standing at the counter while it was still slightly warm which is exactly the kind of problem you want with a quick bread.

Ingredients

• 1 ½ cups all-purpose flour: The structure that holds everything together without weighing down those tender blueberries
• 1 tsp baking powder and ½ tsp baking soda: Together they create that perfect rise that makes the bread feel light and airy
• ½ cup unsalted butter softened: Room temperature butter is the secret to achieving that beautifully fluffy texture that melts in your mouth
• 1 cup granulated sugar: Just enough sweetness to let the blueberries shine without turning this into dessert
• 2 large eggs: They bind everything together while adding richness and structure to the crumb
• 2 tsp lemon zest: This is where all that bright citrus flavor comes from so don't be shy with it
• ¼ cup fresh lemon juice: Adds a tangy brightness that wakes up your tastebuds and balances the sweetness
• ½ tsp vanilla extract: A subtle background note that rounds out all the flavors and makes everything taste complete
• ½ cup whole milk: Creates tenderness and moisture throughout every single slice
• 1 ¼ cups fresh or frozen blueberries: The star of the show that bursts with juice in every bite
• 1 tbsp flour for coating blueberries: This little trick keeps them from sinking to the bottom during baking
• ⅓ cup flour ¼ cup sugar ¼ tsp cinnamon and 3 tbsp cold butter: The streusel topping that transforms this into something absolutely irresistible

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5 inch loaf pan thoroughly so nothing sticks later

Mix the dry ingredients:

Whisk flour baking powder baking soda and salt in a medium bowl until combined then set it aside

Cream the butter and sugar:

Beat them together for 2 to 3 minutes until they look light and fluffy which creates that tender texture

Add the wet ingredients:

Mix in the eggs one at a time then stir in the lemon zest juice and vanilla until everything is incorporated

Combine everything gently:

Add half the flour mixture then the milk then the rest of the flour mixing just until combined and being careful not to overmix

Prepare the blueberries:

Toss them with a tablespoon of flour in a small bowl then fold them into the batter with a light hand

Assemble and top:

Pour the batter into your prepared pan smooth the top and press the streusel mixture evenly across the surface

Bake to perfection:

Bake for 50 to 60 minutes until a toothpick comes out clean tenting with foil if the top browns too quickly

Cool completely:

Let it rest in the pan for 15 minutes then move it to a wire rack before slicing into it

Pin Recipe

This bread has become my go to when someone needs a little pick me up or when I want to make a house feel like home. There's something about the way the lemon scent fills the whole downstairs that just makes everything feel right.

Making It Ahead

You can bake this a day in advance and it actually tastes better the next morning once all the flavors have had time to settle into each other. Just wrap it tightly in plastic and store it at room temperature.

Serving Suggestions

Slice it thick and serve it warm with a generous smear of salted butter or let it cool completely and pair it with a hot cup of Earl Grey. The slight bitterness of the tea cuts through the sweetness in the most perfect way.

Easy Variations

Sometimes I swap half the milk for Greek yogurt when I want a slightly tangier finish and a more tender crumb. You can also use wild blueberries for smaller more intense bursts of flavor throughout the bread.

• Try adding a simple lemon glaze by whisking powdered sugar with fresh lemon juice until it's pourable
• Mix chopped pecans into the streusel for extra crunch and a nutty flavor
• This freezes beautifully so consider making two loaves and saving one for later

Pin Recipe

There's nothing quite like cutting into a still slightly warm slice and watching the steam rise up while that buttery streusel crunches under your knife. It's simple comfort food that never fails to make someone smile.

Recipe FAQs

→ How do I prevent the blueberries from sinking?

Toss the blueberries with a tablespoon of flour before folding them gently into the batter to keep them evenly distributed.

→ Can I use frozen blueberries?

Yes, use frozen blueberries without thawing to maintain moisture and prevent discoloration in the bread.

→ What is the purpose of the streusel topping?

The streusel adds a buttery, crunchy texture and a sweet cinnamon hint, enhancing flavor contrast with the soft bread.

→ How can I add more lemon flavor?

Drizzle a lemon glaze made from powdered sugar and fresh lemon juice over the cooled bread to boost citrus notes.

→ Is there a substitute for milk in the batter?

You can replace half of the milk with Greek yogurt or sour cream for a richer and moister texture.