Lemon Blueberry Bread Streusel

I baked this on a gray Sunday morning when I needed something bright. The kitchen smelled like lemon and butter before the bread even went into the oven. My daughter wandered in, drawn by the scent, and we ended up eating warm slices with tea while the rain tapped against the window.

I brought this to a brunch once and someone asked if I'd bought it from a bakery. That made me laugh because I'd mixed it together in under twenty minutes, still half asleep. The streusel topping is what sells it, that crunchy sweetness against the soft crumb.

Ingredients

• All-purpose flour: The base of the bread, plus a tablespoon to coat the blueberries so they don't all sink to the bottom.
• Baking powder and baking soda: Together they give the loaf a gentle rise and keep the crumb light.
• Unsalted butter: Softened butter creams beautifully with sugar and adds richness without making the bread greasy.
• Granulated sugar: Just enough sweetness to balance the tartness of the lemon and berries.
• Eggs: They bind everything and add moisture, beat them in one at a time for the smoothest batter.
• Sour cream or Greek yogurt: This is the secret to keeping the bread moist for days, it adds a subtle tang too.
• Fresh lemon juice and zest: The zest is where all the bright flavor lives, don't skip it.
• Vanilla extract: A teaspoon rounds out the citrus and makes the whole loaf smell like home.
• Blueberries: Fresh or frozen both work, frozen berries should go in straight from the freezer.
• Cold butter for streusel: Cubed and cold so it stays crumbly, this makes the topping shatter when you bite into it.
• Cinnamon: Just a pinch in the streusel adds warmth without overpowering the lemon.

Instructions

Get the oven ready:

Preheat to 350°F and grease your loaf pan, then line it with parchment so the bread slides out easily later. This step saves you from prying at stuck edges with a knife.

Make the streusel first:

Mix flour, sugar, and cinnamon in a small bowl, then work in the cold butter with your fingers until it looks like wet sand. Pop it in the fridge so it stays cold and crumbly.

Combine the dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set it aside while you work on the wet ingredients.

Cream butter and sugar:

Beat them together until the mixture turns pale and fluffy, this takes a couple of minutes and makes a huge difference in texture. Add the eggs one at a time, letting each one blend in before adding the next.

Mix in the wet ingredients:

Stir in the sour cream, lemon juice, lemon zest, and vanilla until everything looks smooth and unified.

Fold in the dry ingredients:

Add them to the wet mixture and stir gently until just combined, a few lumps are fine. Overmixing makes the bread tough, so stop as soon as you don't see dry flour.

Add the blueberries:

Toss them with a tablespoon of flour first, then fold them in gently so they stay suspended in the batter instead of sinking.

Assemble and top:

Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the chilled streusel evenly over the surface, pressing it in lightly so it sticks.

Bake until golden:

Slide the pan into the oven and bake for 50 to 60 minutes, checking with a toothpick at the center. If the top starts to brown too fast, cover it loosely with foil.

Cool before slicing:

Let the bread rest in the pan for 15 minutes, then transfer it to a wire rack. Slicing too early makes it crumble, patience pays off here.

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This bread always reminds me that simple ingredients can turn into something special when you take your time. The lemon brightens everything, and the streusel adds just enough crunch to make each slice feel like a small celebration.

How to Store and Serve

Wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to two days. After that, refrigerate it to keep it fresh for up to five days. I like to warm slices in the toaster oven for a minute before serving, it brings the streusel back to life.

Ways to Make It Your Own

If you want more lemon punch, whisk together half a cup of powdered sugar with a tablespoon or two of lemon juice and drizzle it over the cooled loaf. Raspberries or blackberries work just as well as blueberries if that's what you have. Sometimes I add a handful of chopped almonds to the streusel for extra texture.

What to Watch For

The biggest mistake is overmixing the batter once you add the flour, which makes the bread dense instead of tender. Stop stirring as soon as the dry ingredients disappear. If the top browns before the center is done, tent it with foil and keep baking until a toothpick comes out clean.

• Use room temperature eggs and butter for the smoothest batter.
• Frozen berries work better than thawed ones, they hold their shape and don't bleed as much.
• Let the bread cool completely before slicing or it will tear and crumble.

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This loaf has become one of those recipes I turn to when I want the house to smell warm and welcoming without much effort. It's forgiving, it's bright, and it always disappears faster than I expect.

Recipe FAQs

→ Can I use frozen blueberries in this bread?

Yes, frozen blueberries can be used directly without thawing. Toss them in flour before folding into the batter to prevent sinking.

→ How do I make the streusel topping crumbly?

Cut cold butter into the flour, sugar, and cinnamon mixture using a fork or fingers until it resembles coarse crumbs. Keep it chilled until ready to sprinkle.

→ What is the best way to prevent the bread top from browning too fast?

If the bread top starts browning quickly, tent loosely with aluminum foil during baking to protect it while the interior cooks through.

→ Can I substitute sour cream with something else?

Plain Greek yogurt works well as a substitute for sour cream, providing similar moisture and tang.

→ How should I store the bread to keep it fresh?

Store wrapped tightly at room temperature for up to two days or refrigerate for up to five days to maintain freshness.