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Blueberry Lemon Streusel Bread

A delicious lemony bread packed with blueberries and topped with a streusel topping.
Course Bread
Cuisine All-American
Keyword blueberries, lemon, quick bread, streusel
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 389kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • loaf pan

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 338mg | Fiber: 2g | Sugar: 29g | Vitamin A: 350IU | Vitamin C: 2.6mg | Calcium: 137mg | Iron: 2.4mg