Lemon Blueberry Bread Streusel

I baked this on a rainy Sunday when I had too many blueberries and half a lemon rolling around in the crisper. The kitchen smelled like a citrus grove by the time the streusel hit the oven. My neighbor knocked on the door an hour later asking what I was making, and I ended up slicing into it warm, which I never do with quick breads, but I have no regrets.

I brought this to a brunch once and someone asked if I used a family recipe. I laughed because I'd only made it twice before, but something about the way the blueberries burst through the crumb made it feel like I'd been baking it for years. It became my go to whenever I wanted to look like I had my life together.

Ingredients

• All purpose flour (for the bread): The base that holds everything together without making it dense. I spoon and level mine instead of scooping directly from the bag to avoid packing too much in.
• Baking powder and baking soda: These two work as a team to give the loaf a tender rise. Don't skip the baking soda, it balances the acidity from the lemon juice.
• Salt: Just enough to make the sweetness pop and keep the flavor from going flat.
• Unsalted butter (softened): Creaming it with sugar creates tiny air pockets that make the crumb light. I leave mine on the counter for about an hour before I start.
• Granulated sugar: Sweetens the batter and helps the butter cream up fluffy. I've tried cutting it down, but it loses that bakery quality.
• Large eggs: They bind everything and add richness. Room temperature eggs mix in smoother and don't deflate the batter.
• Whole milk: Adds moisture and a subtle creaminess. I've swapped in sour cream for half and it made the texture even more luxurious.
• Freshly squeezed lemon juice: Brightens the whole loaf and gives it that tangy backbone. Bottled juice doesn't have the same punch.
• Finely grated lemon zest: This is where the real lemon flavor lives. I use a microplane and only zest the yellow part, the white pith tastes bitter.
• Vanilla extract: Rounds out the lemon without competing with it. Just a teaspoon is enough.
• Fresh blueberries: I toss them with a tiny bit of flour so they don't sink to the bottom. Frozen works too, but don't thaw them or they'll bleed into the batter.
• All purpose flour (for the streusel): Creates the crumbly texture that bakes into golden clusters on top.
• Granulated sugar and brown sugar: The combo gives the streusel sweetness and a hint of caramel. Brown sugar alone can make it too soft.
• Cinnamon: Just a whisper of warmth without taking over. I've left it out before and it's still great.
• Unsalted butter (cold and cubed for streusel): Cold butter is key. I cut it into pea sized pieces with my fingers until it looks like wet sand.

Instructions

Preheat and prep your pan:

Set your oven to 350°F and grease a 9x5 inch loaf pan, then dust it lightly with flour or line it with parchment. I like parchment because it makes lifting the loaf out so much easier.

Make the streusel topping:

In a small bowl, mix the flour, both sugars, cinnamon, and a pinch of salt. Work the cold butter in with your fingertips until it clumps into crumbly bits, then pop it in the fridge while you make the batter.

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, and salt in a medium bowl. I whisk it a few times to make sure the leavening is evenly distributed.

Cream the butter and sugar:

Beat the softened butter and sugar together until it's pale and fluffy, about three minutes. This step traps air and makes the crumb tender, so don't rush it.

Add the eggs:

Beat in the eggs one at a time, letting each one blend in completely before adding the next. The batter should look smooth and creamy.

Mix in the wet ingredients:

Stir in the milk, lemon juice, lemon zest, and vanilla until everything is combined. The batter might look a little curdled from the lemon juice, but that's normal.

Fold in the dry ingredients:

Add the flour mixture and stir gently with a spatula just until you don't see any dry streaks. Overmixing makes the bread tough, so stop as soon as it comes together.

Add the blueberries:

Toss the blueberries with a teaspoon of flour, then fold them into the batter. This keeps them from sinking and staining the whole loaf purple.

Fill the pan and add streusel:

Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the chilled streusel evenly over the surface, pressing it in lightly so it sticks.

Bake until golden:

Bake for 50 to 55 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs. The streusel should be deep golden and the edges will pull away from the pan.

Cool before slicing:

Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack. It's tempting to slice right away, but waiting helps the crumb set and the flavors settle.

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The first time I made this, I ate three slices standing at the counter with a cup of coffee, and I remember thinking it tasted like the kind of thing you'd buy at a farmhouse bakery on vacation. It's become the recipe I make when I want something that feels special without spending all day in the kitchen.

How to Store and Serve

I keep this wrapped in plastic wrap or in an airtight container on the counter for up to three days. It's best at room temperature, but you can warm individual slices in the microwave for ten seconds if you want that fresh from the oven feeling. I've also frozen slices wrapped in foil and tucked into a freezer bag, they thaw beautifully on the counter in about an hour.

Optional Lemon Glaze

If you want to push the lemon flavor even further, whisk together half a cup of powdered sugar with one to two tablespoons of fresh lemon juice until it's smooth and pourable. Drizzle it over the cooled loaf and let it set for a few minutes. I've done this for brunch and it makes the whole thing look bakery perfect.

Swaps and Substitutions

You can swap in Greek yogurt or sour cream for half the milk to make the crumb richer and even more tender. I've also used frozen blueberries straight from the bag without thawing, just toss them with flour while they're still frozen. If you don't have fresh lemon, bottled juice will work in a pinch, but the zest is where the magic is, so try not to skip that.

• Use frozen blueberries without thawing and toss them with flour to prevent sinking.
• Swap sour cream or Greek yogurt for half the milk for a richer texture.
• Add a simple lemon glaze after cooling for extra citrus punch.

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This bread has a way of making mornings feel slower and a little more intentional. I hope it becomes one of those recipes you turn to when you want your kitchen to smell like something worth waking up for.

Recipe FAQs

→ How do I keep blueberries from sinking in the bread?

Toss the blueberries with a small amount of flour before folding them into the batter to help them distribute evenly and prevent sinking.

→ Can I make the streusel topping ahead of time?

Yes, you can prepare the streusel topping in advance and keep it refrigerated until ready to sprinkle over the batter before baking.

→ What’s the best way to enhance lemon flavor?

Using freshly grated lemon zest and freshly squeezed lemon juice adds vibrant citrus notes; a lemon glaze applied after baking intensifies the flavor.

→ How should the bread be stored?

Store the cooled loaf in an airtight container at room temperature to keep it moist for up to three days.

→ Can I substitute dairy ingredients?

Yes, swapping milk with sour cream or Greek yogurt adds richness and tenderness to the bread.