Lemon Blueberry Bread Streusel

The first time I made this lemon blueberry bread, my kitchen smelled like a sunny bakery. I had picked up way too many blueberries at the farmers market and was desperate to use them before they turned. That accidental overflow became the reason this bread exists in my life now.

Last summer my neighbor Sarah stopped by while this was baking and ended up staying for tea and two slices. She said it reminded her of her grandmothers kitchen but could not place exactly why. That is the kind of memory this bread creates without even trying.

Ingredients

• All-purpose flour: The structure holder for everything else and coating berries keeps them from sinking to the bottom
• Baking powder and soda: Together they create that tender rise and prevent the bread from being dense
• Salt: Just enough to make the other flavors pop without tasting salty
• Unsalted butter: Softened butter creates the perfect creamy base for the batter
• Granulated sugar: Sweetens while letting the tart berries shine through
• Eggs: Provide richness and help bind everything together into a cohesive loaf
• Lemon zest: Where all the bright aromatic lemon oil lives and the secret to intense flavor
• Fresh lemon juice: Adds acidity and brightness that balances the sugar beautifully
• Vanilla extract: Rounds out all the flavors and adds warmth
• Whole milk: Creates tenderness and moisture in every single bite
• Fresh blueberries: The star of the show and those juicy bursts are what make this bread unforgettable
• Streusel flour: Forms the crumbly base for that buttery topping everyone fights over
• Cinnamon: Just a hint adds warmth and complexity to the streusel
• Cold butter: Essential for creating those irresistible crispy crumbs on top

Instructions

Get your oven ready:

Preheat to 350°F and prep your 9x5 inch loaf pan with butter and flour or parchment paper

Whisk the dry ingredients:

Combine flour baking powder baking soda and salt in a medium bowl then set it aside

Cream the butter and sugar:

Beat softened butter and sugar for 2 to 3 minutes until it looks pale and fluffy

Add the eggs:

Beat in one egg at a time then stir in lemon zest lemon juice and vanilla

Combine wet and dry:

Mix in half the flour mixture then milk then remaining flour just until combined

Prep the berries:

Toss blueberries with 1 tablespoon flour so they stay suspended in the batter

Fold in blueberries:

Gently fold those coated berries into the batter being careful not to crush them

Fill the pan:

Pour batter into your prepared pan and smooth the top into an even layer

Make the streusel:

Mix flour sugar and cinnamon then cut in cold butter until it looks like coarse crumbs

Add the topping:

Sprinkle that crumbly streusel evenly over the batter covering the surface

Bake to perfection:

Bake 50 to 60 minutes until a toothpick comes out clean tenting with foil if needed

Cool completely:

Let it rest 15 minutes in the pan then move to a wire rack before slicing

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My daughter now requests this for her birthday instead of cake. That happened by accident one year when I was short on time and now it has become this unbreakable tradition we both look forward to.

Make It Your Own

Sometimes I swap half the milk for Greek yogurt when I want extra tang and moisture. The texture becomes almost like cake and the lemon flavor pops even more.

Serving Ideas

This bread deserves to be served with something that complements all those bright flavors. I have found that a hot drink turns a simple slice into a whole experience.

Storage Secrets

Wrap it tightly and it stays moist for three days at room temperature. For longer storage freeze individual slices and toast them straight from frozen.

• Wait until completely cooled before wrapping or trapped steam makes the crust soggy
• A drizzle of lemon glaze on day two can refresh any slightly dried edges
• This actually freezes better than most quick breads so make two while you are at it

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There is something about pulling this warm bread from the oven that makes the whole house feel like home.

Recipe Questions & Answers

→ How do I prevent blueberries from sinking?

Toss blueberries with a tablespoon of flour before folding them into the batter to keep them suspended evenly.

→ Can I use frozen blueberries in this bread?

Yes, use frozen blueberries directly without thawing to maintain their shape and prevent color bleeding.

→ What does the streusel topping add to the bread?

The streusel provides a buttery, crumbly crunch on top, adding texture and a sweet cinnamon flavor to complement the lemon and blueberries.

→ Is there a way to intensify the lemon flavor?

Drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice once cooled for an extra burst of citrus.

→ What baking pan size is ideal?

A 9x5-inch loaf pan ensures the bread bakes evenly and achieves a perfect shape with a golden crust.

→ Can I substitute ingredients for dietary preferences?

Yes, substituting half the milk with Greek yogurt or sour cream can add richness and moisture to the bread.