Lemon Blueberry Bread Streusel (Printable Version)
A moist, zesty bread with fresh blueberries and a crunchy streusel topping, perfect for any time.
# What You Need:
→ Bread Base
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, do not thaw if frozen
13 - 1 tablespoon flour for coating 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 the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and sugar in a large bowl 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 remaining flour mixture. Stir just until combined—do not overmix.
06 - Toss blueberries with 1 tablespoon flour in a small bowl to prevent sinking. Gently fold into the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Combine flour, sugar, and cinnamon in a small bowl. Cut in cold butter until 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. Tent with foil if streusel browns too quickly.
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 irresistible buttery crunch that makes every bite feel like a special occasion even though it comes together in under 20 minutes
- Fresh lemon zest cuts through the sweetness just enough to keep you coming back for slice after slice
02 -
- The toothpick test is crucial here because the streusel can make it look done before the center actually is so insert it at an angle toward the center
- If you're using frozen blueberries don't thaw them first or they'll turn your beautiful batter purple and make it soggy
03 -
- Room temperature ingredients blend together more easily and create a more uniform texture so take everything out of the fridge at least 30 minutes before you start
- If your streusel starts to brown too quickly lay a piece of foil loosely over the top for the last 15 minutes of baking