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Moist Lemon Blueberry Bread with Streusel Topping

Close-up of a slice of moist blueberry bread featuring a golden crumb topping and vibrant blueberries throughout the yellow crumb.
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Make this easy, moist lemon blueberry bread for a perfect breakfast, snack, or dessert. This quick bread features fresh berries and a bright lemon flavor, topped with a simple streusel.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh or frozen blueberries
  • For the Streusel: 1/2 cup all-purpose flour
  • For the Streusel: 1/4 cup packed brown sugar
  • For the Streusel: 1/4 teaspoon ground cinnamon
  • For the Streusel: 2 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, or line it with parchment paper.
  2. Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside.
  3. In a medium bowl, whisk together 1 3/4 cups flour and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. This step adds air for a fluffy loaf.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. In a small bowl, whisk together the yogurt (or sour cream), lemon juice, and lemon zest.
  7. Alternate adding the dry ingredients and the wet yogurt mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  9. Pour the batter into the prepared loaf pan. Sprinkle the reserved streusel topping evenly over the batter.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For an extra moist loaf, use full-fat sour cream instead of plain yogurt.
  • If you want a lemon glaze instead of streusel, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled bread.
  • To prevent blueberries from sinking, lightly toss them in 1 tablespoon of the measured flour before folding them into the batter.

Nutrition

Find it online: https://fooddexterity.com/moist-blueberry-bread-recipe/