Lemon Blueberry Bread Streusel

My grandmother used to say that a kitchen should always smell like something wonderful is happening. The first time I made this lemon blueberry bread, the whole house filled with this incredible citrus aroma that had my roommate actually abandon her morning coffee ritual to investigate what I was baking. That buttery, sugary streusel topping crunches against the tender crumb in a way that feels like it should be much harder to achieve than it actually is.

I brought this bread to a Sunday brunch with friends last spring and watched everyone slice through that golden top, revealing those purple stained pockets of blueberries. One friend actually asked if Id been secretly taking pastry classes which is still one of my favorite kitchen compliments ever received. Now whenever blueberries go on sale at the market I grab three cartons because I know exactly where they are ending up.

Ingredients

• All purpose flour: This provides the structure for your bread while keeping it tender
• Baking powder and baking soda: These work together to give the bread its lift and light texture
• Salt: Essential for balancing sweetness and bringing out all the flavors
• Unsalted butter: Room temperature butter creams properly with sugar creating the perfect crumb
• Granulated sugar: Sweetens the bread and helps create that tender texture we want
• Large eggs: Room temperature eggs incorporate better and help bind everything together
• Lemon zest and juice: This double hit of lemon gives you that bright vibrant flavor throughout
• Sour cream or Greek yogurt: The secret ingredient that keeps this bread incredibly moist
• Vanilla extract: Just enough to round out all the flavors and make everything taste cohesive
• Fresh blueberries: Tossing them in flour prevents them from sinking to the bottom
• Streusel topping ingredients: Butter brown sugar flour cinnamon and salt create that irresistible crunchy top

Instructions

Prepare your kitchen:

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan before lining it with parchment paper

Mix the streusel topping:

Combine flour brown sugar cinnamon and salt in a small bowl then add melted butter and stir with a fork until crumbly

Whisk the dry ingredients:

In a medium bowl mix together flour baking powder baking soda and salt until well combined

Cream butter and sugar:

Beat the softened butter and sugar in a large bowl for about 3 minutes until light and fluffy

Add the wet ingredients:

Beat in eggs one at a time then stir in lemon zest lemon juice sour cream and vanilla until smooth

Combine everything:

Gradually add dry ingredients to the wet mixture mixing just until combined without overmixing

Add the blueberries:

Toss blueberries with one tablespoon of flour then gently fold them into the batter

Assemble and bake:

Pour batter into the prepared pan smooth the top and sprinkle with streusel then bake for 50 to 60 minutes

Cool completely:

Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely

Save

There is something deeply satisfying about pulling this golden loaf from the oven watching that sugary top crack in just the right places. My neighbor actually texted me asking what I was making because the lemon scent had drifted through our shared wall which I consider a complete baking success.

Making It Your Own

I have started swapping half the all purpose flour for whole wheat flour when I want something that feels a bit more substantial for breakfast. The slightly nutty flavor works beautifully with the blueberries and makes me feel better about having a second slice.

Serving Suggestions

This bread is exceptional warmed in the microwave for about fifteen seconds then topped with a little salted butter that melts into all those streusel crannies. I have also served it alongside brunch dishes like scrambled eggs and bacon where it holds its own perfectly.

Storage And Freezing

The bread keeps remarkably well at room temperature for about three days when stored in an airtight container. I often wrap individual slices in plastic wrap then freeze them in a freezer bag for busy weekday mornings.

• Wrap frozen slices tightly to prevent freezer burn
• Thaw overnight in the refrigerator or microwave for thirty seconds
• For best texture freeze without any glaze or additional toppings

Save

Every time I pull this bread from the oven I am reminded why simple recipes done well are often the most memorable ones. Hope it brings as many warm moments to your kitchen as it has to mine.

Recipe Questions & Answers

→ How can I keep the blueberries from sinking?

Toss blueberries with a tablespoon of flour before folding them into the batter to help suspend them evenly.

→ Can I substitute sour cream with a different ingredient?

Yes, Greek yogurt works well as a substitute, adding moisture and a slight tang without changing texture.

→ What is the best way to store leftovers?

Store cooled slices in an airtight container at room temperature for up to three days to maintain freshness.

→ Can nuts be added to the streusel topping?

Absolutely, adding chopped pecans or walnuts provides extra crunch and enhances flavor complexity.

→ What oven temperature and time are recommended for baking?

Bake in a 350°F (175°C) oven for 50–60 minutes until a toothpick inserted in the center comes out clean.