Lemon Blueberry Streusel Bread (Printable Version)
Tangy lemon and blueberry loaf with a crisp streusel topping, ideal for breakfast or snacking.
# 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
→ 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
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Combine flour, sugar, lemon zest, and cold butter. Use fingers or a pastry cutter to blend until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
04 - In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each.
05 - Blend in milk, lemon juice, lemon zest, and vanilla extract until just combined; mixture may appear slightly curdled.
06 - Gradually add dry ingredients to wet ingredients, mixing gently until just incorporated.
07 - Fold in blueberries carefully to avoid breaking them.
08 - Pour batter into prepared pan and smooth the surface. Evenly sprinkle streusel topping over the batter.
09 - Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. Tent loosely with foil if browning too fast during the last 15 minutes.
10 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Tips from hearthlykitchen:
01 -
- The tartness of fresh lemon cuts through the sweetness in a way that keeps you reaching for another slice without guilt.
- That streusel topping delivers a satisfying crunch that somehow stays crispy even after a day of sitting on the counter.
- It's foolproof enough for a weekday breakfast but impressive enough to bring to someone's house.
02 -
- Don't thaw frozen blueberries—the ice crystals actually prevent them from bleeding their color into the batter, keeping your bread pretty.
- Measure your lemon zest before you zest, not after, because zest compacts as it sits in the measuring spoon.
- The batter will look slightly curdled after adding the milk and lemon juice because the acid curdles the proteins, but this doesn't ruin anything and actually affects texture in a good way.
03 -
- Room temperature ingredients emulsify better into each other, creating a more tender crumb than cold ones would.
- Lightly tent with foil if the top browns too quickly—this gives the inside time to bake through while protecting that streusel from charring.