Breads, Desserts, Recipes

Lemon Blueberry Crumble Bread


For crumble topping:
2/3 cup all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

For batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2/3 cup Greek yogurt (sour cream will work as well)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract or lemon extract if you want extra lemon flavor
2 cups blueberries


Preheat oven to 400 degrees.
Grease a loaf pan and line it with parchment paper. Leaving paper hanging over side for easy removal of bread.

For the crumble topping, mix all topping ingredients together until a crumble mixture forms. Place in the fridge until ready to use.

In a mixing bowl combine flour, baking powder, and salt. Set aside.
In another mixing bowl combine sugar and eggs. Mix well.
Then add yogurt, lemon juice, vegetable oil, and extract. Mix well.
Mix wet ingredients into dry ingredients.
Leave 1/2 cup blueberries aside for the topping.

Place remaining blueberries in a bowl and dust with 2 tablespoons of flour.
Gently fold into batter.
Pour batter into loaf pan.
Top with remaining blueberries.
Top with crumble mixture.
Bake for 5 minutes on 400 degrees.
Then turn oven down to 350 degrees and bake an additional 55-60 minutes or until a toothpick inserted comes out clean.
Baking times vary depending on type of loaf pan used. It may also take longer if frozen blueberries are used.
When done, remove from oven and let cool 10 minutes. Then remove from pan and onto a cooling rack until cooled.

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