Streusel Lemon Blueberry Bread Recipes

LEMON BLUEBERRY BREAD

Steps:

• Combine the ingredients together in a small bowl, set aside.
• Prep: Preheat oven to 350 degrees. Grease a 9 x 5 pan with cooking spray or butter.Mix dry ingredients: Add flour, baking powder and salt to a medium bowl, set aside.
• Mix wet ingredients: Combine butter, sugar, lemon juice, eggs and vanilla in a large bowl.
• Combine wet and dry ingredients: Add the dry ingredients and milk in two additions to the wet ingredients.
• Add fruit: Fold in lemon zest and blueberries. Make sure not to over mix.
• Bake: Pour batter into prepared pan and bake for 60 minutes or until a toothpick comes out mostly clean.
• Cool: Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
• Enjoy: Once the bread is cool pour on the glaze and serve!

STREUSEL LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, lemon juice and eggs.
• Combine flour, baking powder, salt, milk, vanilla, and lemon zest. Mix well.
• Fold in blueberries -- Do Not let the blueberries thaw or it will discolor batter.
• Pour into a greased 8x4 loaf/bread pan.
• Cut butter in tiny little chunks.
• In a small bowl combine flour, sugar, butter and cinnamon.
• Stir, smash and pinch all the streusel ingredients to well incorporate them. Then evenly top the bread batter.
• Place in oven for about 60-80 minutes, make sure middle is done. Let cool for about 1 1/2 hours. *cooking times depends on oven*.

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

LEMON STREUSEL BREAD

Steps:

• Soften butter.
• Preheat oven to 375°F.
• Grease and flour 9 by 13 baking dish.
• Cream 1/2 cup butter, 1 1/2 cups sugar, and the eggs.
• Add milk and 1 1/2 teaspoons lemon extract.
• Sift in 3 cups flour, baking powder, and salt.
• Mix well.
• Spread in baking dish.
• Combine 1/2 cup butter, 3/4 cup sugar, 1 1/2 teaspoons lemon extract, and 1 cup flour.
• Sprinkle over top of batter in baking dish.
• Bake for 20-30 minutes.

STREUSEL LEMON BREAD

Steps:

• Preheat oven to 350.
• In a small bowl combine nuts, brown sugar, and nutmeg; set aside.
• Stir together flour, baking powder, and baking soda.
• In a large bowl, beat granulated sugar and margarine until fluffy. Add eggs, 1 at a time; beat well. Gradually beat in lemon juice.
• Add milk alternately with flour mixture and stir well.
• Spoon half of batter into greased and floured 9x5 inch loaf pan. Sprinkle with half the nut mixture; top with remaining batter. Top with remaining nut mixture.
• Bake for 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool completely and store tightly wrapped.