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Moist Lemon Blueberry Bread with Streusel Topping

Close-up of a moist slice of blueberry bread featuring a golden crumb and a thick layer of brown sugar streusel topping.
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This easy recipe delivers a tender, moist blueberry bread with bright lemon flavor, topped with a buttery streusel. It is perfect for breakfast or a simple snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the milk, vanilla extract, lemon zest, and lemon juice until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  9. Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the streusel on top.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 35 minutes.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them; toss them with one tablespoon of the measured flour before folding them into the batter to prevent sinking.
  • For an extra bright flavor, you can substitute the streusel topping with a simple lemon glaze made from 1 cup powdered sugar mixed with 2 tablespoons of lemon juice.
  • This moist blueberry bread keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://cookingbyfelix.com/moist-lemon-blueberry-bread-recipe/