Lemon Blueberry Bread Streusel (Printer-friendly)
Tender bread with fresh blueberries, bright lemon, and a buttery crunchy streusel topping.
# What You'll Need:
→ For the 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, room temperature
08 - 2 teaspoons finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup sour cream or Greek yogurt
11 - 1 teaspoon vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for tossing blueberries
→ For the Streusel Topping
14 - 1/3 cup all-purpose flour
15 - 1/4 cup light brown sugar, packed
16 - 1/4 teaspoon ground cinnamon
17 - 1/8 teaspoon salt
18 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
05 - Beat in eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream or Greek yogurt, and vanilla extract until smooth.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
07 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
08 - Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the streusel topping over the batter.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The sour cream keeps this bread incredibly moist even days after baking unlike other quick breads that dry out
- That streusel topping creates this bakery style finish that makes people think you spent way more time on it than you actually did
02 -
- Overmixing the batter will make your bread tough and dense so stop mixing as soon as the flour disappears
- If using frozen blueberries do not thaw them first or they will bleed into the batter and make it soggy
03 -
- Room temperature ingredients are essential for proper texture so take everything out of the fridge at least thirty minutes before starting
- The toothpick test should come out with just a few moist crumbs not completely clean or the bread will be overbaked