Description
A sweet tart quick bread, this Lemon Blueberry Bread is studded with ripe blueberries, topped with a scrumptious cinnamon sugar streusel and bursting with fresh lemon flavor.
Ingredients
Streusel:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Bread:
- 1 and 1/2 cups fresh blueberries, plus more for topping
- 2 cups all-purpose flour, plus 1 tablespoon for blueberries
- 2 tablespoons fresh lemon zest (from 2 lemons)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice (from 1 and 1/2 lemons)
- 1 cup milk
Instructions
- Preheat the oven to 350°F. Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the streusel: In a small mixing bowl, melt the butter. Stir in the sugar, light brown sugar and flour until crumbly. Set aside.
- Prepare the bread batter: In a mixing bowl, toss the blueberries with 1 tablespoon of the flour.
- In a separate bowl, whisk together the 2 cups flour, lemon zest, baking powder and salt.
- In a large mixing bowl, melt the 1/2 cup butter. Whisk in the sugar and vanilla. Then whisk in the eggs, one at a time, until well combined. Whisk in the lemon juice.
- Alternate adding the flour mixture and the milk until well combined and the batter is smooth. Fold in the blueberries.
- Pour the batter into the prepared loaf pan. Garnish the batter with more blueberries.
- Sprinkle the streusel evenly over the batter.
- Bake on a lower rack in the oven for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts to brown before the middle is finished baking, tent the bread with foil and let continue baking until baked through.
- Cool bread in the pan for at least 15 minutes before lifting to a cooling rack or board to cool completely. Slice and serve!