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–+ servings

Lemon Blueberry Streusel Bread (Coffee-Time)

A delightful lemon-infused bread studded with juicy blueberries and topped with a crunchy streusel, perfect for coffee time or a sweet snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Bread Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp lemon zest
  • 1 cup blueberries fresh or frozen
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter cold and cubed
  • 1 tsp cinnamon

Method
 

Prepare the Bread
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, buttermilk, and lemon zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared loaf pan.
Make the Streusel
  1. In a small bowl, combine the flour, brown sugar, and cinnamon.
  2. Add the cold cubed butter and mix until crumbly.
  3. Sprinkle the streusel mixture over the batter in the loaf pan.
Bake the Bread
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days.

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