Streusel-Topped Blueberry Loaf

Enjoy a delicious loaf that combines juicy blueberries with a sweet, buttery streusel topping. This Streusel-Topped Blueberry Loaf is easy to make and perfect for morning coffee, brunch, or gifting.

Recipe Information

Total Time:

Yield:

Ingredients

Streusel topping

½ cup all-purpose flour

½ cup granulated sugar

3 tablespoons salted butter, melted

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Bread batter

1½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon lemon zest

1 teaspoon baking powder

1 teaspoon baking soda

½ tsp salt

½ cup cold salted butter, cut into pieces

2 large eggs, at room temperature; slightly beaten

1 cup milk

1 cup fresh or frozen blueberries, divided

Directions

Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
For topping, in a small bowl combine flour and sugar. Drizzle with melted butter; toss with a fork until crumbly. Set aside.
For bread batter, in a large bowl whisk together flour, sugar, lemon zest, baking powder, baking soda and salt. Cut in cold butter with a pastry blender.
Combine eggs and milk in a small bowl. Add egg mixture to flour mixture; stir just until moistened (batter should be lumpy). Gently fold in ¾ cup blueberries.
Spoon batter into prepared loaf pan. Sprinkle streusel topping evenly on top. Top with remaining ¼ cup blueberries.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.