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Lemon Blueberry Crumb Loaf Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/lemon-blueberry-crumb-loaf-recipe/