Lemon Blueberry Bread Cinnamon

There's something about the smell of lemon zest hitting a hot pan that makes me stop whatever I'm doing. Years ago, a neighbor handed me a basket of blueberries from her garden, still warm from the sun, and I knew I had to do something special with them. That's when this bread was born, a way to capture that bright, summery moment in something I could share. Now whenever I make it, that kitchen fills with this golden, citrusy warmth that feels like an invitation.

I made this for my daughter's book club once, and someone came back three weeks later asking for the recipe. She'd been thinking about it, she said, wanting to recreate that moment of eating it warm from my kitchen. That's when I realized this bread had become something people actually remembered.

Ingredients

• All-purpose flour (2 cups): This is your foundation, so don't sift it unless you want a denser crumb. I've learned to spoon and level for accuracy.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to give you that tender, cloud-like texture. Use fresh ones from a bottle you've had less than six months.
• Salt (1/2 tsp): A pinch that makes the lemon taste even brighter without tasting salty.
• Unsalted butter (1/2 cup): Softened is key—cold butter won't cream properly and you'll miss that fluffy base.
• Granulated sugar (3/4 cup): This sweetens the bread without overpowering the lemon. Avoid brown sugar here or the flavor shifts.
• Eggs (2 large): Room temperature eggs mix in more easily and create a better texture. Pull them out 30 minutes before baking.
• Whole milk (1/2 cup): This keeps the bread moist and tender. Don't substitute with water.
• Fresh lemon juice (1/4 cup): Squeeze it yourself if you can. Store-bought works, but fresh makes a real difference.
• Lemon zest (2 tbsp): This is where the magic happens. Use a microplane and don't skip it.
• Vanilla extract (1 tsp): A subtle base note that lets the lemon shine.
• Fresh or frozen blueberries (1 1/2 cups): If frozen, keep them frozen when folding in. Thawed berries bleed and create an uneven color.
• All-purpose flour for streusel (1/3 cup): Different from the main batter, this flour helps create that crumbly texture.
• Light brown sugar (1/4 cup): Packed down slightly, this adds depth and moisture to the topping.
• Ground cinnamon (1 tsp): Quality matters here. Old cinnamon tastes dusty.
• Cold unsalted butter for topping (3 tbsp): Cube it small and keep it cold so you get actual crumbles, not a paste.

Instructions

Heat your oven and prep your pan:

Set the oven to 350°F and let it come to temperature while you work. Grease your loaf pan and line it with parchment paper so the bread lifts out cleanly and doesn't stick at the edges.

Make the streusel first:

Mix flour, brown sugar, cinnamon, and salt in a small bowl. Add your cold butter cubes and work them in with a pastry cutter, two forks, or your fingertips until it looks like coarse breadcrumbs. Refrigerate it while you make the batter so it stays cold and crumbly.

Combine your dry ingredients:

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. This distributes the leavening evenly so you don't end up with pockets of baking soda.

Cream butter and sugar:

Beat them together for 2–3 minutes until they're pale and fluffy. This is where air gets incorporated, which makes the crumb tender. Don't rush this step.

Add eggs slowly:

Add one egg, beat until combined, then repeat with the second. This keeps the batter emulsified and smooth.

Pour in the wet ingredients:

Mix in milk, lemon juice, zest, and vanilla. The batter will look thin and that's correct.

Fold in the dry ingredients:

Add the flour mixture gradually and stir just until no white streaks remain. Overmixing develops gluten and makes the bread tough instead of tender.

Gently fold in the blueberries:

Use a spatula and move slowly so you don't crush them and turn the batter purple. If using frozen berries, add them straight from the freezer.

Transfer to your pan and top:

Pour the batter into your prepared pan and smooth the top. Sprinkle the cold streusel evenly over it, using all of it.

Bake until golden:

Bake for 50–60 minutes. You'll know it's done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The top should be deep golden.

Cool with patience:

Let it rest in the pan for 10 minutes, then carefully lift it out onto a cooling rack. Let it cool completely before slicing so it doesn't fall apart.

Save

One morning, my mom called while I was testing this recipe and we talked for an hour while it baked. The smell came through the phone somehow, and by the time it came out of the oven, she'd decided to make it too. Now we send each other photos when we bake it, like we're in the kitchen together even though we're miles apart.

Why Fresh Lemon Matters

The difference between fresh lemon juice and bottled is night and day. Bottled juice tastes a little dusty and chemical by comparison, and your bread will reflect that. If you're going to commit to making this, spend two minutes zesting and squeezing fresh lemons. Your kitchen will smell incredible and the bread will taste like you actually know what you're doing.

Streusel Secrets

The streusel is what makes this bread feel special instead of ordinary. It should stay chunky and crumbly on top, creating little pockets of sweet cinnamon crunch. The trick is keeping the butter cold and working it in just enough so you get pea-sized pieces, not a paste. Refrigerate it before adding to the batter so it doesn't melt into the cake.

Storage and Serving

This bread gets better after a day, when the flavors have a chance to meld. Wrap it tightly and keep it at room temperature for two days, or refrigerate it for up to five days. It also freezes beautifully for up to three months if you wrap it well.

• Slice it slightly thicker than you think, about three-quarters of an inch, so the crumb doesn't crumble.
• Serve it warm with a cup of Earl Grey tea or with a glass of Prosecco if you're feeling fancy.
• If it's been refrigerated, let it come to room temperature before eating so the texture is soft again.

Save

Making this bread is like holding onto a good moment—the lemon, the blueberries, the warmth from the oven. It's simple enough that you'll make it again, and thoughtful enough that people will remember it.

Your Questions Answered

→ How can I prevent blueberries from sinking?

Toss frozen blueberries lightly in flour before folding into the batter to help them stay evenly distributed during baking.

→ What type of flour works best for this bread?

All-purpose flour provides the right texture and structure for a tender yet sturdy crumb.

→ Can I substitute butter in the streusel topping?

Unsalted butter is recommended for richness, but cold margarine can be used for a similar crumbly streusel.

→ What is the ideal oven temperature and baking time?

Bake at 350°F (175°C) for 50–60 minutes until a toothpick inserted comes out with a few moist crumbs.

→ How should the bread be stored after baking?

Wrap tightly at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.