Streusel-Topped Blueberry Loaf

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

Makes 16 servings


  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 3 tbsp salted butter, melted
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup cold salted butter, cut into pieces
  • 2 large eggs, at room temperature; slightly beaten
  • 1 cup milk
  • 1 cup fresh or frozen blueberries, divided


  1. Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
  2. For topping, in a small bowl combine flour and sugar. Drizzle with melted butter; toss with a fork until crumbly. Set aside.
  3. For bread batter, in a large bowl whisk together flour, sugar, lemon zest, baking powder, baking soda and salt. Cut in cold butter with a pastry blender.
  4. Combine eggs and milk in a small bowl. Add egg mixture to flour mixture; stir just until moistened (batter should be lumpy). Gently fold in ¾ cup blueberries.
  5. Spoon batter into prepared loaf pan. Sprinkle streusel topping evenly on top. Top with remaining ¼ cup blueberries.
  6. Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

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