Lemon Blueberry Streusel Bread
Tender, moist quick bread brightened with fresh lemon zest and juice, studded with blueberries, and topped with a buttery crumb streusel. The citrus cuts through the subtle sweetness while the streusel adds textural contrast. Perfect for breakfast, brunch, or afternoon tea. Serve warm with butter or alongside coffee. This version emphasizes gentle mixing to preserve tenderness and uses whole blueberries for bursts of flavor.
Ingredients
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup oil
- 1 large egg
- 1 teaspoon lemon extractvanilla extract or almond extract1:1citrusadds tree_nuts
high
- 2 cups all-purpose flour, sifted then measured
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large lemon, juice and zest
- 1 tablespoon all-purpose flour, for coating blueberries
- 1 ½ cups blueberries, fresh or frozen and thawed
- 3 tablespoons butter, melted
- ½ cup granulated sugar, for streusel
- ½ cup all-purpose flour, for streusel
Instructions
- 1
Preheat oven to 350F. Grease and flour a 9x5-inch loaf pan.
- 2
Dust blueberries with flour and set aside.
- 3
Whisk together flour, baking powder, and salt in a large bowl.
- 4
Beat egg until light and fluffy using an electric mixer or whisk.
- 5
Add oil, sugar, lemon zest, lemon juice, and lemon extract to egg. Whisk to combine.
- 6
Slowly add dry ingredients to egg mixture, alternating with milk. Stir gently until just combined.
- 7
Fold in floured blueberries.
- 8
Pour batter into prepared pan.
- 9
Mix streusel ingredients with a fork until crumbly. Sprinkle over batter.
- 10
Bake 50 to 55 minutes until a toothpick inserted in center comes out clean or with dry crumbs.
Tips
Dust blueberries with flour to prevent them from sinking to the bottom during baking. Fresh or thawed frozen berries work equally well.
Mix the batter gently by hand or use an electric mixer only for beating the egg. Over-mixing develops gluten and yields a tough, dense crumb.
A toothpick inserted in the center should emerge clean or with dry crumbs, not wet batter. Tent with foil if the top browns too quickly.
Good to Know
Room temperature in an airtight container for up to 3 days. Wrapped tightly, keeps up to 5 days refrigerated. Freezes well for up to 2 months.
Prepare batter and pour into prepared pan up to 4 hours ahead. Cover and refrigerate, then bake adding 2-3 minutes to baking time. Streusel can be mixed and stored separately in an airtight container for 1 day.
Warm with butter, cream cheese, or whipped cream. Serve sliced with hot tea or coffee at breakfast or afternoon snack time.
Common Mistakes
Over-mix the batter to avoid a tough, dense, tunneled crumb
Skip coating blueberries in flour to avoid them sinking to the bottom
Don't skip gentle folding of blueberries to prevent bruising and color bleeding
Substitutions
Dairy-Free Swaps
General Alternatives
high
FAQ
Can I use frozen blueberries without thawing?
Yes, but thawed berries incorporate more easily. If using unthawed, add 2-3 minutes to baking time and coat generously with flour to minimize sinking and avoid excess moisture.
What if my bread sinks in the middle?
This indicates over-mixing or opening the oven too early. Mix gently by hand only, avoid the electric mixer beyond beating the egg, and don't open the oven before 45 minutes of baking.
How long can I keep leftover bread?
Store covered at room temperature for 3 days, refrigerated up to 5 days, or freeze for up to 2 months. Thaw at room temperature before serving or reheat gently in a 300F oven for 10 minutes.