Lemon Blueberry Breakfast Bread

Streusel

• ¼ cup (30 g) all-purpose flour
• 2 Tbsp (25 g) light brown sugar
• 2 Tbsp (25 g) granulated sugar
• ¼ tsp ground cinnamon
• Pinch of kosher salt
• 2 Tbsp (28 g) cold unsalted butter, cubed
• 1 tsp lemon zest

Bread

• ⅓ cup (75 g) unsalted butter, softened
• ⅔ cup (135 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp (30 g) fresh lemon juice
• 1 Tbsp lemon zest
• 1¾ cups (210 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp kosher salt
• ¼ cup (60 g) whole milk
• ¼ cup (60 g) sour cream
• 1¼ cups (185 g) fresh or frozen blueberries (do not thaw if frozen)
• 1 Tbsp (8 g) all-purpose flour, for tossing blueberries

Prepare the streusel by combining the flour, brown sugar, granulated sugar, cinnamon, salt, and lemon zest in a small bowl. Cut in the cold butter with a fork, pastry cutter, or your fingertips until coarse crumbs form. Refrigerate while preparing the bread batter.

Preheat oven to 350°F. Prepare a Naturals® 1 Pound Loaf Pan with baking spray and line with parchment paper, leaving an overhang on the long sides.

In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla, lemon juice, and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt.

Add the flour mixture to the butter mixture in three additions, alternating with the milk and sour cream, beginning and ending with the flour mixture. Mix just until combined. Toss the blueberries with 1 tablespoon flour then gently fold into batter.

Spread the batter evenly into the prepared loaf pan and sprinkle the streusel over the top. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the streusel begins to brown too quickly, loosely tent the loaf with foil during the final 15 minutes of baking.

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.