Lemon Blueberry Bread Streusel

The first time I made lemon blueberry bread, I'd just come home from the farmers market with more blueberries than I could reasonably eat, and somehow a beautiful bunch of lemons too. I was in one of those kitchen moods where I wanted to bake something that felt both comforting and bright, and this bread just came together—moist, tender, with that perfect balance of tartness and sweetness that made the house smell like summer, even though it was barely spring.

I remember bringing a loaf to my neighbor's house on a Tuesday morning—just a small gesture because her kid had been sick—and she actually cried a little when she tasted it. She said it tasted like someone cared, which sounds silly for a quick bread, but that's when I understood this recipe was about more than just mixing flour and butter together.

Ingredients

• All-purpose flour (1 1/2 cups for bread, 1/3 cup for streusel): The flour carries the structure, and I've learned that measuring it correctly—spooning and leveling, not scooping straight into the bag—makes a real difference in texture.
• Baking powder and baking soda: These two work together to give you that tender crumb and slight lift, but don't skip the salt because it balances everything.
• Unsalted butter (1/2 cup for bread, 3 tbsp cold for streusel): The soft butter creams beautifully with sugar, and the cold cubed butter for the topping creates those little pockets that turn into crumbly bits you'll love.
• Granulated sugar and brown sugar: Mix them together in the streusel, and the brown sugar adds a whisper of molasses depth that makes people wonder what your secret is.
• Eggs (2 large): They bind everything together and contribute to that tender structure, so room temperature eggs really do blend better than cold ones.
• Whole milk and lemon juice: The milk creates moisture while the fresh lemon juice (not bottled) adds brightness that tastes alive and real.
• Lemon zest (1 tbsp freshly grated): This is where half the magic lives—use a microplane zester and you'll get fine, fragrant zest that distributes evenly instead of those bitter white pith bits.
• Vanilla extract: A teaspoon rounds out the flavor in a way you can't quite identify but absolutely notice if it's missing.
• Fresh blueberries (1 1/4 cups): Toss them with a tiny bit of flour so they don't all sink to the bottom, and if using frozen, don't thaw them first because that keeps them from turning the batter purple.
• Cinnamon and salt for the streusel: Just a quarter teaspoon of cinnamon and a pinch of salt round out the topping without making it taste spiced.

Instructions

Get your oven and pan ready:

Heat the oven to 350°F and grease your 9x5-inch loaf pan really well with butter, then dust it with flour so the bread releases cleanly. If you prefer parchment paper, that works beautifully too.

Make the streusel first:

In a small bowl, whisk together the flour, both sugars, cinnamon, and salt, then cut in the cold cubed butter with a fork or your fingertips until it looks like coarse sand. Pop this in the fridge while you work on the batter—cold streusel stays crumbly and doesn't sink.

Combine your dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, breaking up any lumps. Set this aside.

Cream the butter and sugar:

In a large bowl, beat the softened butter and sugar together until it's pale and fluffy, which takes about 2-3 minutes with a mixer. This step matters because it's where you incorporate air that makes the bread tender.

Add the eggs:

Beat in the eggs one at a time, letting each one get fully incorporated before adding the next. The mixture should look smooth and well combined.

Stir in the wet flavoring:

Add the milk, lemon juice, lemon zest, and vanilla extract and stir until everything is well combined. Don't worry if it looks a bit separated—that's normal.

Bring it together gently:

Add the dry ingredients to the wet ingredients and mix gently, just until you don't see dry flour anymore. Overmixing develops gluten, which makes the bread tough, so restraint here is your friend.

Fold in the blueberries:

Toss the blueberries with 1 teaspoon of flour (especially if they're frozen), then gently fold them in so they're distributed throughout the batter without breaking them all apart.

Transfer and top:

Pour the batter into your prepared pan, smooth the top with a spatula, then sprinkle the cold streusel topping evenly over everything. Press it down gently so it stays put while baking.

Bake until golden:

Bake for 50-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts browning too fast, lay a piece of foil loosely over it.

Cool with patience:

Let the bread cool in the pan for 15 minutes—this lets it set without falling apart—then turn it out onto a wire rack to cool completely before slicing. Slicing warm bread is tempting but it'll crumble, so if you can wait, do.

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There's something about offering someone a slice of this bread that feels like a small act of kindness, especially when it's still warm and they can taste every layer—the lemon, the blueberries, that buttery streusel. It's taught me that sometimes the simplest recipes are the ones people remember.

The Lemon and Blueberry Story

Lemon and blueberries have this natural affinity that I didn't fully appreciate until I started making this bread. The tartness of the lemon cuts through the sweetness of the blueberries and sugar in a way that feels balanced and alive, never cloying. It's the kind of pairing that makes you wonder why it doesn't show up more often, and then you realize it probably does—you just hadn't noticed until you were tasting it in something you'd made yourself.

Variations and Flavor Additions

I've played with this recipe enough times to know where you can push it and where you need to be careful. A light drizzle of lemon glaze on top adds extra brightness and sweetness, and I've had good luck swapping half the milk for sour cream or Greek yogurt if I want something richer and more tender. Poppy seeds are tempting to add, but I usually hold back because they can overpower the delicate lemon flavor.

Storage and Make-Ahead Tips

This bread is best fresh, but it keeps well wrapped in plastic wrap or in an airtight container for up to three days, and the flavors actually meld a bit as it sits. If you're planning ahead, you can make the streusel the night before and refrigerate it, or even prepare the full batter and bake it the next morning.

• Freeze the cooled loaf wrapped tightly for up to a month, and it thaws beautifully at room temperature.
• If you want extra lemon flavor, brush the top with a thin lemon juice and sugar mixture right when it comes out of the oven.
• Stale bread makes incredible French toast, so don't worry about what to do with leftovers.

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Make this bread on a quiet morning or when someone you care about needs a reason to smile. It's humble and honest, and it tastes like you knew exactly what you were doing in the kitchen.

Recipe Questions & Answers

→ How do I make the streusel topping crumbly?

Use cold butter cut into the flour and sugars with a fork or fingers until the mixture resembles coarse crumbs. Refrigerate before baking for best results.

→ Can I use frozen blueberries in the bread?

Yes, toss frozen blueberries with a little flour before folding into the batter to prevent them from sinking.

→ How can I enhance the lemon flavor?

Adding both lemon zest and freshly squeezed lemon juice brightens the flavor. Drizzling a simple lemon glaze after baking also boosts the citrus notes.

→ What’s the best way to ensure the bread is moist?

Avoid overmixing the batter and consider substituting half the milk with sour cream or Greek yogurt for added moisture.

→ How should I store the bread?

Keep the loaf in an airtight container at room temperature for up to 3 days to maintain freshness.

→ Can this bread be made vegan?

This version contains eggs and butter, but vegan alternatives can be used to replace these ingredients if desired.