Blueberry Lemon Loaf With Crumble Top

Written by on in Bread, Cakes

This Blueberry Lemon Loaf is super moist and delicious. It is loaded with sweet plump blueberries and has just the right amount of lemon flavor. The crumble top gives it that sweet crunch that you are craving. Another words its the perfect bite.

I always enjoy making loaf cakes or breads. They are super easy to put together and make the perfect snack.

I love how versatile they can be, from this Blueberry Lemon Loaf to some of my other breads like Banana Bread Coffee Cake or my Lemon Zucchini Bread. You can really make a loaf cake or bread to suit the ingredients you have.

In this case I had an abundance of fresh plump blueberries and of course what goes better with blueberries then lemon, right? But I wanted to do a little something else to make it a little special, so what about a sweet crunchy crumble top, crumble tops make everything delicious. Perfect!!

How To Make Blueberry Lemon Loaf With Crumble Top

I preheated my oven to 375º. I coated a loaf pan with baking spray then set it to the side.

I started by mixing the all purpose flour ( love King Arthur Flour ), granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Then set it to the side.

To a separate medium bowl I added the buttermilk, avocado oil or vegetable oil, eggs, greek yogurt, pure vanilla extract, lemon zest and lemon juice. I whisked them together until combined.

I poured the wet ingredients into the dry ingredients and mixed until just combined.

I rinsed and drained my blueberries and placed them in a separate small bowl. To the blueberries I added 1 tablespoon of flour and tossed to coat.( by doing this it prevents the blueberries from just sinking to the bottom of the loaf cake ).

I added my coated blueberries to my batter and folded them in gently as to not smash any of the berries.

I poured the batter into the prepared loaf pan and set it aside to make the crumble topping.

How To Make The Crumble Top:

To a small bowl I added my flour, brown sugar and lemon zest, and cinnamon. I whisked them together until combined.

In a microwave safe bowl, I melted the butter then poured it over the flour mixture. Using a fork, I mixed it together until crumbs formed.

I sprinkled the crumbs on top of the prepared loaf, making sure to cover the entire cake. Then placed it in the preheated oven for 45 to 50 min or until toothpick inserted ion the middle came out clean. I removed it from the oven and placed it on a wire rack to cool.

Once cooled I cut it into slices then served. I have to say it was a huge hit.

Blueberry Lemon Loaf With Crumble Top

Blueberry Lemon Loaf:

Ingredients:

  • 2 1/2 Cups all purpose flour
  • 1/2 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/3 Cup buttermilk
  • 1/2 Cup avocado oil
  • 2 Eggs
  • 6 Tablespoons plain geek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 2 Teaspoons pure vanilla extract
  • 1 1/2 Cups fresh blueberries, rinsed and drained
  • 1 Tablespoon all purpose flour

Crumb Topping:

  • 2/3 Cup All purpose flour
  • 1/2 Cup brown sugar
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon fresh lemon zest
  • 6 Tablespoons unsalted butter, melted

Instructions:

  1. Preheat oven to 375º. Spray a loaf pan with baking spray and set aside.
  2. In a large bowl mix together the all purpose flour, granulated sugar, brown sugar, baking powder, baking soda and salt and set to the side.
  3. In a separate medium bowl add the buttermilk, avocado oil, eggs, greek yogurt, vanilla extract, lemon juice and lemon zest. Whisk until combined. Pour wet ingredients over dry ingredients and once again mix till just combined.
  4. Place blueberries in a small bowl along with 1 tablespoon all purpose flour and mix to coat. Pour coated blueberries over batter and gently fold in using a rubber spatula, being careful not to mash any berries. Pour batter into prepared loaf pan and set to the side.
  5. For the crumble topping, place the flour, brown sugar, cinnamon and fresh lemon zest in a small bowl, whisk together to combine.
  6. In a microwave safe bowl melt the butter. Pour melted butter over flour mixture and mix together using a fork until crumbs form. Sprinkle the top of the loaf cake with the crumb mixture making sure to cover the entire surface. Place in preheated oven and bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool before cutting.
  7. Enjoy.