Lemon Blueberry Streusel Bread has a bright lemon flavor and is soft, moist, loaded with blueberries, and topped with the best crumb topping!


¾ cup granulated sugar
½ cup milk
½ cup oil
1 large egg
1 teaspoon lemon extract or vanilla or almond extract
2 cups all-purpose flour sifted then measured
2 teaspoons baking powder
¼ teaspoon salt
1 large lemon juice and zest
1 tablespoon all-purpose flour
1 and ½ cups blueberries fresh or frozen (and thawed)

3 tablespoons butter melted
½ cup granulated sugar
½ cup all-purpose flour


Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
Dust the blueberries with 1 tablespoon flour. Set aside.
In a large mixing bowl combine the flour, baking powder, and salt.
In the bowl of an electric mixer or by hand with a whisk, beat the eggs until light and fluffy. (This is the only step you can use an electric mixer. Over mixing this batter will make it tough.)
Add the oil, sugar, lemon zest, lemon juice, and lemon extract to the eggs and whisk to combine.
Next, slowly add the dry ingredients to the egg mixture, alternating with the milk. Stir gently.
Fold in the blueberries.
Pour batter into the prepared loaf pan.
Mix the streusel ingredients together with a fork. It will be crumbly. Sprinkle the crumbs over the bread.
Place in the preheated oven.
Bake for 50 to 55 minutes. The bread will be done when a toothpick inserted in the center comes out clean or with dry crumbs.

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