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Lemon Blueberry Bread – Easy, Moist, and Packed with Berries

Lemon Blueberry Bread sliced on rustic kitchen counter
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Lemon Blueberry Bread is soft, moist, and completely overloaded with blueberries and bright lemon flavor, plus, it has crumble topping that creates an outstanding crust.

Ingredients

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For Streusel Topping:

  • 2/3 cup all-purpose flour
  • 5 Tablespoons granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • ¼ cup unsalted butter, melted

For Lemon Blueberry Bread:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 2 eggs
  • 1/3 cup vegetable oil
  • 2/3 cup Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract (or lemon extract for stronger lemon flavor)
  • 1 ¾ cups blueberries, fresh or frozen (do not thaw if frozen)
  • 1–2 Tablespoons flour

Instructions

1. Preheat oven to 400°F. Grease a 9×5-inch loaf pan with baking spray and line with parchment paper, leaving overhang for easy removal. Set aside.

2. In a small bowl, whisk together flour, sugar, and cinnamon for the crumb topping. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

3. In a large bowl, stir together flour, baking powder, and salt. Set aside.

4. In a medium bowl, rub sugar and lemon zest together for 1 minute. Add eggs and whisk until combined. Then whisk in Greek yogurt, lemon juice, oil, and vanilla (or lemon) extract.

5. Fold wet ingredients into dry ingredients and stir just to combine.

6. Reserve ½ cup of blueberries for topping. Dust remaining blueberries with 1–2 tablespoons flour, tossing until coated. Gently fold into the batter using a rubber spatula.

7. Spread batter into prepared pan. Top with reserved blueberries and streusel topping.

8. Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Tent loosely with aluminum foil after 20–25 minutes to prevent excessive browning.

10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw before adding to the batter. Tent with foil during baking to avoid over-browning. Baking times may vary depending on the pan type. Vanilla extract can be substituted with lemon extract for extra lemon flavor.

Find it online: https://cookingwithramsay.com/lemon-blueberry-bread/