Lemon Blueberry Bread Streusel (Printable Version)

Citrus-infused bread with juicy blueberries and a buttery streusel topping, perfect for morning or afternoon indulgence.

# Ingredient List:

→ Bread

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/3 cup sour cream or plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries (unthawed if frozen)
13 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Streusel Topping

14 - 1/3 cup all-purpose flour
15 - 1/4 cup granulated sugar
16 - 1/4 teaspoon ground cinnamon
17 - 3 tablespoons cold unsalted butter, cubed

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Combine flour, sugar, and cinnamon in a small bowl. Cut in cold butter until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
05 - Incorporate sour cream, lemon juice, lemon zest, and vanilla extract into the butter mixture.
06 - Gradually add the dry mix to the wet ingredients, stirring gently until just combined. Avoid overmixing.
07 - Coat blueberries with flour and fold them carefully into the batter.
08 - Pour batter into the prepared pan, smooth the surface, then sprinkle streusel evenly over the top.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Tent with foil if browning too fast.
10 - Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Tips from hearthlykitchen:

01 -
  • The lemon zest brightens every bite without making it taste like furniture polish.
  • That streusel topping adds a sweet crunch that makes plain quick bread feel fancy.
  • It uses pantry staples and comes together in one bowl, no fuss.
  • The sour cream keeps it moist for days, so you can actually finish the loaf before it goes stale.
02 -
  • Don't skip tossing the blueberries in flour, they will sink straight to the bottom and create a soggy layer if you don't.
  • Cold butter is essential for the streusel, if it's too soft it will melt into the batter instead of staying crumbly.
  • Check the loaf at 50 minutes, ovens vary wildly and nobody wants a dry brick of lemon bread.
03 -
  • Bring your butter and eggs to room temperature before mixing, it makes the batter smoother and the crumb more even.
  • If the streusel starts to brown too much, cover just the top with foil and keep baking until the center is done.
  • Day-old slices make incredible French toast, dip them in egg and fry them in butter until golden.

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