Lemon Blueberry Bread Streusel (Printable Version)
Tangy lemon bread filled with blueberries and crunchy streusel topping, perfect for breakfast or a sweet snack.
# Ingredient List:
→ 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 - 1/4 cup fresh lemon juice
10 - Zest of 1 lemon
11 - 1 teaspoon vanilla extract
12 - 1 1/4 cups fresh or frozen blueberries (do not thaw if frozen)
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - Zest of 1/2 lemon
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Combine flour, sugar, lemon zest, and cold butter in a small bowl. Use fingers or a pastry cutter to blend until coarse crumbs form. Refrigerate until needed.
03 - Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Stir in milk, lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
07 - Gently fold in the blueberries, ensuring even distribution without overmixing.
08 - Pour batter into prepared loaf pan, smooth the surface, and sprinkle streusel topping evenly over the batter.
09 - Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Tent with foil during the last 15 minutes if the top browns too quickly.
10 - Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- It comes together in under an hour, which is a game-changer when you want something warm and homemade without the fuss.
- The streusel adds this perfect crunch that makes people think you spent way more time than you actually did.
- It's naturally moist from the lemon juice and milk, so you don't have to worry about the bread drying out.
- The flavor gets even better the next day, which means you can make it ahead and feel organized for once.
02 -
- Don't skip the 15-minute rest in the pan; I learned this the hard way when I turned one out too early and watched it crack and crumble.
- Frozen blueberries work just as well as fresh if you don't thaw them, which is a lifesaver in winter when fresh ones aren't available.
- The lemon juice in the batter will curdle the milk slightly, which looks wrong but is actually exactly right.
03 -
- Zest your lemon before you juice it, otherwise you'll be gripping a slippery, squished fruit and cursing your planning skills.
- Room temperature eggs and butter mix in more smoothly, so take them out of the fridge about 30 minutes before you start baking.
- If you don't have a zester, a fine grater works just as well; just avoid the white pith underneath the zest because it's bitter and will ruin the flavor balance.