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Moist Lemon Blueberry Bread with Streusel Topping

Close-up of a freshly baked, moist blueberry bread loaf with a golden crumb topping.
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This recipe creates a tender, moist loaf combining bright lemon zest with sweet blueberries, finished with a buttery streusel topping. It is a simple quick bread perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 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
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

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 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Whisk the eggs into the lemon-sugar mixture until lightened in color.
  5. Mix in the melted butter, milk, lemon juice, and vanilla extract until just combined.
  6. Gently fold the dry ingredients into the wet ingredients until just incorporated. Do not overmix.
  7. In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture to help prevent sinking. Gently fold the coated blueberries into the batter.
  8. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
  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 it with foil after 35 minutes.
  11. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • To prevent the blueberries from sinking to the bottom of your loaf, lightly toss them in a tablespoon of the dry flour mixture before folding them into the batter.
  • For an extra bright flavor, you can drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled bread.
  • If you use frozen blueberries, do not thaw them before adding them to the batter.

Nutrition

Find it online: https://cookingbymia.com/moist-blueberry-bread-recipe-easy-loaf/