Lemon Blueberry Bread Delight (Print Version)
Moist bread bursting with blueberries, lemon zest, and a crumbly streusel topping.
# What You Need:
→ Bread
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp 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 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp vanilla extract
12 - 1 1/4 cups fresh blueberries (or frozen, unthawed, tossed with 1 tsp flour)
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 2 tbsp granulated sugar
15 - 2 tbsp brown sugar
16 - 1/4 tsp cinnamon
17 - Pinch of salt
18 - 3 tbsp unsalted butter, cold and cubed
# How to Prepare:
01 - Heat 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 in a small bowl. Cut in cold butter until the mixture is crumbly. Chill until ready to use.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Using an electric mixer or whisk, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
05 - Stir in milk, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
06 - Gently fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
07 - If using frozen blueberries, toss them with 1 tsp flour to prevent sinking. Fold blueberries into the batter.
08 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
09 - Evenly sprinkle the chilled streusel mixture over the batter.
10 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
11 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The combination of bright lemon and sweet blueberries feels fancy but comes together with ingredients you already have on hand.
- That streusel topping adds a buttery crunch that makes every bite feel intentional and special, not an afterthought.
- It stays moist for days and actually tastes better the next morning when the flavors have settled into the crumb.
02 -
- Don't skip the brief cooling period in the pan; removing a quick bread too soon will cause it to break apart and lose its shape permanently.
- Frozen blueberries are just as good as fresh here—in fact, they sometimes outperform fresh berries because they stay intact and distribute evenly through the loaf.
- Overmixing is the enemy of tender quick breads; mix only until the dry ingredients disappear, even if you see a few flour streaks lingering.
03 -
- Grate your lemon zest before juicing it—the lemon is much easier to zest when it's still firm, and you'll get more zest with better flavor than if you try to zest the juice-wrung remnants.
- If your streusel topping sinks into the batter during baking, your batter was too warm or too wet; make sure to let your butter cream mixture cool slightly before folding in the wet ingredients.