Lemon Blueberry Bread Streusel (Print version)
Tender bread with fresh blueberries, lemon zest, and a buttery streusel topping.
# What you'll 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 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
12 - 1 1/4 cups fresh blueberries (or frozen, unthawed and tossed with 1 teaspoon flour)
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons brown sugar
16 - 1/4 teaspoon cinnamon
17 - Pinch of salt
18 - 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 - Combine flour, granulated sugar, brown sugar, cinnamon, and salt in a small bowl. Cut in cold butter using a fork or fingers until crumbly. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, beating thoroughly after each.
05 - Stir in milk, lemon juice, lemon zest, and vanilla extract until fully combined.
06 - Gently fold dry ingredients into wet ingredients until just incorporated; avoid overmixing.
07 - If using frozen blueberries, toss them with 1 teaspoon flour. Fold blueberries into the batter carefully.
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.
10 - Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack until completely cooled before slicing.
# Expert suggestions:
01 -
- It comes together in under an hour and tastes like you spent all morning in the kitchen.
- The streusel topping adds that satisfying crunch that makes each bite feel like a small celebration.
- Fresh blueberries burst with tartness against the bright lemon, keeping it from ever feeling too sweet.
02 -
- Room temperature ingredients mix together smoothly and create a finer crumb—cold eggs and butter can cause lumps that don't fully incorporate.
- Overmixing the batter once you add flour is the fastest way to turn this into a tough, rubbery loaf; fold until just combined and walk away.
- If you're using frozen blueberries, don't thaw them; the flour coating keeps them from releasing too much liquid into the batter.
03 -
- If you don't have a zester, a vegetable peeler works—just hold the lemon at an angle and peel off the colored part of the skin, then mince it finely.
- Don't skip the 15-minute cooling period in the pan; it's the difference between bread that crumbles and bread that slices cleanly.