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Blueberry Lemon Streusel Bread
Blueberry Lemon Streusel Bread is super delicious. Made with blueberries and lemon, which is fantastic in itself but then add a streusel topping and you have fantastic. I mean let’s face it, who doesn’t like a streusel topping. I certainly do, on anything! This streusel topping is made with brown sugar, flour, oatmeal, spices and butter. You can also add nuts if you like such as walnuts or pecans.
Packed full of fresh blueberries, with a hint of lemon and topped with a brown sugar, butter crumb topping, this bread is super delicious. Make this yummy bread when fresh blueberries are in season for an added bonus. Store bought blueberries fill in nicely too, so you can make this yummy bread anytime. Like all quick breads, this one is also quick to make. In under an hour you will be enjoying a slice of Blueberry Lemon Streusel Bread.
Plain or with Lemon Curd
A delicious lemony bread packed with blueberries and topped with a streusel topping.
- For the Streusel Topping:
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons cold butter
- For the Bread:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 2 large egg whites
- 3/4 cup milk
- 3 tablespoons butter, melted
- 2 teaspoons grated lemon rind
- 3/4 cup fresh or frozen blueberries
To prepare streusel topping:
In a medium bowl, stir together brown sugar, flour, rolled oats, ground cinnamon and ground allspice. Using pastry blender, cut in cold butter until the mixture resembles coarse crumbs. Set aside.
To prepare the bread: Preheat the oven to 375° Lightly grease a 9 x 5 loaf pan.
In a large bowl, stir together flour, sugar, baking powder and salt.
In another medium bowl, combine egg whites, milk, melted butter and lemon rind.
Add to flour mixture all at once and stir just until combined. Fold in blueberries.
Spoon bread into prepared loaf pan. Sprinkle with streusel topping.
Bake at 375 for 45 minutes or until a toothpick inserted in the center comes out clean.