Lemon Blueberry Crumb Loaf Recipe

Introduction

This Lemon Blueberry Crumb Loaf is a bright and delightful treat, perfect for breakfast or an afternoon snack. The zesty lemon pairs wonderfully with juicy blueberries, all topped with a sweet, crumbly cinnamon topping. It’s easy to make and sure to impress!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup buttermilk
• 1 cup fresh blueberries

• For the Crumb Topping:
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a small bowl, combine the flour, brown sugar, melted butter, cinnamon (if using), and a pinch of salt. Mix until crumbly and set aside.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
5. Step 5: Add the eggs, vanilla extract, and lemon zest, beating well to combine.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Gently fold in the blueberries.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Step 8: Sprinkle the crumb topping evenly over the batter.
9. Step 9: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
10. Step 10: Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Slice and serve.

Tips & Variations

• For a dairy-free version, substitute buttermilk with a mix of almond milk and lemon juice.
• Try adding a teaspoon of poppy seeds for a fun texture contrast.
• Fresh blueberries work best, but frozen blueberries can be used if thawed and drained.
• If you prefer a lemon glaze, drizzle a mix of powdered sugar and lemon juice over the cooled loaf.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze for up to three months. If frozen, thaw overnight in the refrigerator and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to thaw and drain them well before folding into the batter to avoid excess moisture that could affect the loaf’s texture.

What can I substitute for buttermilk in this recipe?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tangy acidity of buttermilk.

Lemon Blueberry Crumb Loaf Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Lemon Blueberry Crumb Loaf is a delightful and moist quick bread bursting with fresh blueberries and a zesty lemon flavor. Topped with a buttery crumb topping that adds a perfect crunch, it’s an ideal treat for breakfast, brunch, or an afternoon snack. Easy to prepare and baked to golden perfection, this loaf balances sweetness and tanginess with a comforting texture.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Loaf:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup buttermilk
• 1 cup fresh blueberries

For the Crumb Topping:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Make Crumb Topping: In a small bowl, combine the flour, brown sugar, melted butter, cinnamon (if using), and a pinch of salt. Mix these ingredients until crumbly and set aside for later use.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the rising agents are evenly distributed.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
5. Add Wet Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and lemon zest, making sure all are well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix gently until just combined, avoiding overmixing to keep the loaf tender.
7. Fold in Blueberries: Gently fold fresh blueberries into the batter to distribute evenly without breaking them up.
8. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle the crumb topping over the batter.
9. Bake the Loaf: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the pan with aluminum foil to prevent burning.
10. Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.

Notes

• Fresh blueberries are preferred for best texture; frozen blueberries can be used but may color the batter.
• If lemon zest isn’t available, substitute with 1 teaspoon of lemon extract for a similar citrus flavor.
• Do not overmix the batter as it can cause the loaf to be dense and tough.
• For added moisture, brush the cooled loaf with a simple lemon glaze made from powdered sugar and lemon juice.
• The crumb topping is optional but adds a delightful texture contrast to the soft loaf.

Keywords: Lemon Blueberry Loaf, Blueberry Bread, Lemon Crumb Cake, Quick Bread, Breakfast Loaf, Blueberry Dessert