Lemon Blueberry Bread Streusel (Print View)

Tender bread bursting with lemon zest, fresh blueberries, and a crumbly 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in cold butter 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. Add eggs one at a time, mixing well after each addition.
05 - Stir in milk, lemon juice, lemon zest, and vanilla extract until evenly blended.
06 - Gently fold dry ingredients into wet ingredients just until combined, avoiding overmixing.
07 - If using frozen blueberries, toss them with a teaspoon of flour. Fold blueberries gently into the batter.
08 - Pour batter into prepared pan and smooth the surface evenly.
09 - Evenly sprinkle the chilled streusel topping over the batter.
10 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
11 - Allow to cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The crumbly streusel topping adds a buttery crunch that keeps people reaching for slice after slice.
  • Fresh lemon juice and zest brighten the whole thing without making it taste like lemon dessert overkill.
  • It's forgiving enough for beginners but impressive enough to bring to someone's house without apologies.
02 -
  • Don't thaw frozen blueberries before folding them in, or they'll bleed their juice everywhere and turn your batter gray.
  • If your lemon zest is more than a day old or tastes bitter, it's because you grabbed the white pith—next time go lighter and slower with your zester.
  • Room temperature eggs and softened butter blend more smoothly than cold ones, which actually does affect how tender the final bread is.
03 -
  • Zest your lemon before you juice it, otherwise you'll just be grating pith and wondering why your kitchen smells bitter.
  • The cold butter in the streusel is the whole point—warm butter makes it dense, so keep that butter cubed and chilled until the last second.

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