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Moist Lemon Blueberry Bread with Streusel Topping

Close-up of a moist slice of blueberry bread featuring a rich yellow crumb and a thick, sugary streusel topping.
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This easy recipe delivers a moist, tender loaf bursting with fresh blueberries and bright lemon flavor, topped with a simple streusel for extra texture. It is perfect for breakfast, a 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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 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 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 flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This step helps create a moist loaf cake texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  5. In a small bowl, whisk together the lemon juice and milk.
  6. Alternately add the dry ingredient mixture and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  8. Prepare the streusel: In a separate small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender 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 topping browns too quickly, loosely tent the loaf with foil for the last 15 minutes of baking.
  11. Let the blueberry bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • To prevent the blueberries from sinking to the bottom, gently toss them with one tablespoon of the flour mixture before folding them into the batter.
  • For an extra bright flavor, you can substitute the streusel with a simple lemon glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons of fresh lemon juice.
  • This is a great recipe for using fresh berries during summer baking season.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-bread-recipe-moist-easy/

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