Lemon Blueberry Bread with Streusel

There's something about the smell of lemon zest hitting a warm kitchen that makes everything feel intentional. I discovered this bread during an ordinary Tuesday afternoon when I had a surplus of blueberries threatening to go soft and a lemon tree practically begging for attention. The first loaf came together almost by accident, but that golden crumb studded with jewel-bright berries tasted like I'd planned it all along.

I made this for my neighbor who'd just moved in next door, and she stood in my kitchen with a slice of warm bread and actual tears in her eyes, saying it tasted like her grandmother's kitchen. That's when I realized this recipe wasn't just about blueberries and lemon anymore.

Ingredients

• All-purpose flour (2 cups for bread, 1/3 cup for streusel): The foundation that keeps everything tender—don't skip the streusel flour, it's what makes the topping crispy instead of gritty.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These two work together to lift the crumb without making it taste metallic; measure them carefully.
• Salt (1/2 tsp bread, 1/8 tsp streusel): A whisper of salt amplifies the lemon and keeps the sweetness from becoming cloying.
• Unsalted butter (1/2 cup plus 3 tbsp): Use butter you'd actually eat on toast; the quality matters when there are so few ingredients.
• Granulated sugar (3/4 cup): This sweetens the bread while the brown sugar in the streusel adds depth and moisture.
• Eggs (2 large): They bind everything while keeping the crumb tender; bring them to room temperature if you remember to.
• Whole milk (1/2 cup): The dairy fat keeps the bread moist for days; whole milk makes a noticeable difference.
• Fresh lemon juice and zest (1/4 cup juice, 2 tbsp zest): The zest is where the real lemon personality lives—don't skimp on it.
• Vanilla extract (1 tsp): A small anchor that ties all the flavors together without announcing itself.
• Fresh or frozen blueberries (1 1/2 cups): Frozen berries are genuinely better here because they don't bleed color and their structure holds up during baking; don't thaw them.
• Light brown sugar (1/4 cup packed): The moisture in brown sugar is what keeps the streusel tender rather than sandy.
• Ground cinnamon (1 tsp): Buy it recently; old cinnamon tastes like dust, and this bread deserves better.

Instructions

Start with a hot oven and a ready pan:

Preheat to 350°F and grease a 9x5 inch loaf pan with parchment paper—this bread is sticky and grateful for the help getting out. Have everything ready before you start mixing because the batter moves fast.

Make the streusel first:

Whisk together 1/3 cup flour, 1/4 cup packed brown sugar, 1 tsp cinnamon, and 1/8 tsp salt in a small bowl. Cut in 3 tbsp cold cubed butter with a pastry cutter or your fingertips until it looks like wet sand with tiny pebbles throughout. Slide it into the fridge—cold streusel stays crumbly.

Combine your dry ingredients:

In a medium bowl, whisk 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt together. This takes thirty seconds but prevents lumps and ensures even leavening.

Cream butter and sugar until it's pale and airy:

Beat 1/2 cup softened butter and 3/4 cup sugar together for 2 to 3 minutes until it looks like fluffy clouds. This step is where the tender crumb starts.

Add eggs one at a time with patience:

Drop in your first egg, beat until it vanishes, then repeat with the second. This gradual approach keeps the batter from breaking or looking slick.

Introduce the wet flavor elements:

Mix in 1/2 cup milk, 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract until everything looks combined and pale yellow. The zest will dot through like little flavor promises.

Fold in the dry ingredients gently:

Gradually add your whisked dry mixture to the wet mixture, stirring just until no white streaks remain. Overmixing develops gluten and makes the crumb tight, so trust that a few lumps are your friends here.

Add the blueberries with a careful hand:

Gently fold in 1 1/2 cups blueberries (frozen, not thawed) with a spatula, being careful not to crush them. If your berries are large or you're worried about them sinking, toss them in 1 tbsp flour first.

Transfer to the pan and dress the top:

Pour batter into your prepared loaf pan and smooth the top gently. Sprinkle the chilled streusel evenly across the surface so every slice gets a piece of that cinnamon crunch.

Bake until a toothpick comes out clean:

Slide into your 350°F oven for 50 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it—a little moisture is perfect here.

Cool with purpose:

Let the bread rest in the pan for 10 minutes (this helps it set), then tip it out onto a cooling rack. Wait until it's completely cool before slicing or you'll tear the tender interior.

Save

My daughter surprised me one morning by asking if we could make this bread together, just the two of us before school, and I realized then that recipes are just an excuse to stand near someone you love while something good happens in the oven.

The Magic of Lemon in Baking

Lemon zest is where the actual flavor lives, not the juice—the juice just adds moisture and tang. I learned this the hard way by using too much juice once and ending up with a slightly sullen bread that tasted sharp instead of bright. Now I treat the zest like the protagonist and the juice as the supporting character, and the bread tastes infinitely better.

About Those Blueberries

The first time I made this with fresh blueberries from the farmers market, half of them sank to the bottom and the other half turned the whole loaf a murky purple-grey. Frozen berries taught me that ice crystals actually help them stay suspended and hold their color, which felt like discovering a secret the farmers weren't supposed to know. Now I buy frozen in summer and use them year-round without guilt.

Storing and Serving This Bread

This bread actually improves by the next day as the flavors settle and the crumb firms up slightly—wrap it tightly and leave it on the counter if you have two days, or refrigerate it if you need it to last longer. It's excellent with Earl Grey tea or cut into thick slices and topped with softly whipped cream and a few fresh berries.

• A serrated bread knife with a gentle sawing motion keeps the crumb intact instead of squishing it down.
• If you want to make ahead, wrap the cooled loaf in plastic and freeze it for up to three weeks, then thaw at room temperature before serving.
• Day-old slices toast beautifully if you want to reheat them, and the streusel crisps back up in the toaster.

Save

This bread has a way of turning ordinary moments into small celebrations, and that's exactly what you want from something that takes an afternoon to make. Slice it still warm, and you'll understand why people keep asking for the recipe.

Common Questions

→ Can I use frozen blueberries?

Yes, toss frozen berries in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.

→ How should I store this bread?

Keep the loaf tightly wrapped at room temperature for two days, or refrigerate it for up to five days.

→ How can I enhance the lemon flavor?

For a more intense citrus kick, incorporate half a teaspoon of lemon extract into the wet ingredients.

→ Why is my loaf dense?

Dense texture often results from overmixing, which toughens the crumb; stir ingredients just until combined.

→ What pairs well with this?

This loaf complements Earl Grey tea perfectly or can be enjoyed with a glass of chilled Prosecco.