This lemon blueberry crumble loaf is Spring in bread form! The combination of lemon and blueberries, topped with a bakery style crumble and a lemon glaze makes this the perfect spring treat. Whether you are hosting a brunch, shower or just making this loaf for a Sunday morning breakfast, this lemon blueberry crumble loaf is sure to be a hit!
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If you love Starbucks version of lemon loaf, then you will love this lemon blueberry crumble even more! Made with simple ingredients and a handful of pantry staples, this sweet bread will become one of your spring favorites.
What You’ll Need-Grocery List
- sugar
- lemon zest and lemon juice
- all purpose flour
- baking powder
- baking soda
- kosher salt
- oil or applesauce (I use applesauce)
- sour cream
- eggs
- vanilla
- cinnamon
- butter
- powdered sugar
- half and half or whipping cream
- parchment paper
- loaf pan
How to make a Lemon Blueberry Crumble Loaf
There are a few steps to making this lemon blueberry crumble loaf, but don’t let that deter you from giving it a try. Each step is simple and this loaf is really easy to come together. Below are all the steps you need to bring this bakery style loaf into your own kitchen!
Making the loaf:
- Preheat oven to 350 degrees F. Prepare a loaf pan by adding parchment paper to the bottom of the pan. I like to scrunch up the parchment paper into a ball and then form it to the loaf pan. This helps hold the parchment paper in place while you are pouring the batter in the pan.
- In a small bowl, zest two- three lemons (approximately 2 tablespoons of zest) and add 1 cup of granulated sugar. Mix the zest and sugar together using your hands. This will enhance the lemon flavor and ensure it binds to the sugar well.
- In a large mixing bowl, add 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon kosher salt. Mix dry ingredients well.
- In a small mixing bowl, combine sugar and lemon zest, 2 tablespoons of lemon juice (or the juice of two small lemons), 1/2 cup sour cream, two eggs, vanilla and applesauce. Mix well and add slowly to dry ingredients, mixing well until combined.
- Coat 1 cup of blueberries with about a tablespoon of flour and add to batter. Fold in gently.
- Pour batter into parchment lined loaf pan
Making the Crumble Topping:
- In a small mixing bowl, add 1 cup all purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon and a pinch of salt. Mix well.
- Cut up 1/4 cup of cold butter into small pieces and add to flour/sugar mixture. Use a pastry cutter, fork or your hands and mix the butter into the flour/sugar mixture until all the butter is incorporated and resembles crumbles.
- Add the crumble topping to the batter and bake on 350 for 50 min to 1 hour. Check the loaf at the 50 min mark to see if a knife inserted in the center will come out clean. If not, bake additional 10 min and check again. Once loaf is done, remove from oven and allow to cool on wire rack and make the lemon glaze.
Making the lemon glaze:
- In a small bowl, add 1 cup powdered sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1 teaspoon of half and half or heavy whipping cream at a time until you reached desired consistency. The glaze should be easy to drizzle without being too thin.
- Once the loaf has cooled some, drizzle the lemon glaze over the top of the loaf and enjoy!
Variations to Lemon Blueberry Crumble Loaf
Lemon and blueberry are the perfect combination I think, but if you are not a blueberry fan, here are some other options to enjoy this sweet bread!
- Swap blueberries for raspberries, strawberries or blackberries.
- Leave out the fruit and you have a delicious lemon crumble loaf.
- Leave off the crumble topping and just add the lemon glaze for a lighter version.
You can’t go wrong with any of these options!
Save this Recipe!
Don’t forget to save this Lemon Blueberry Crumble loaf recipe to your Pinterest boards or print it out by jumping to the recipe card below. I would love to hear if you give this recipe a try and if you love it too! I have a feeling it will be one of your new favorites!
Lemon Blueberry Crumble Loaf
This lemon blueberry crumble loaf is Spring in bread form! The combination of lemon and blueberries, topped with a bakery style crumble and a lemon glaze makes this the perfect spring treat. Whether you are hosting a brunch, shower or just making this loaf for a Sunday morning breakfast, this lemon blueberry crumble loaf is sure to be a hit!
Ingredients
- Lemon Blueberry Loaf:
- 1 cup sugar
- 2 tablespoon lemon zest
- 1 1/2 cup (and 1 tablespoon for blueberries) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoon lemon juice
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1/2 cup oil or applesauce
- 1 cup blueberries
- Crumb Topping:
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter
- dash of salt
- Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon half and half or heavy whipping cream at a time
- 1 teaspoon lemon zest
Instructions
Making the Lemon Blueberry Loaf:
- Preheat oven to 350 degrees F. Prepare a loaf pan by adding parchment paper to the bottom of the pan. I like to scrunch up the parchment paper into a ball and then form it to the loaf pan. This helps hold the parchment paper in place while you are pouring the batter in the pan.
- In a small bowl, zest two- three lemons (approximately 2 tablespoons of zest) and add 1 cup of granulated sugar. Mix the zest and sugar together using your hands. This will enhance the lemon flavor and ensure it binds to the sugar well.
- In a large mixing bowl, add 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon kosher salt. Mix dry ingredients well.
- In a small mixing bowl, combine sugar and lemon zest, 2 tablespoons of lemon juice (or the juice of two small lemons), 1/2 cup sour cream, two eggs and applesauce. Mix well and add slowly to dry ingredients, mixing well until combined.
- Coat 1 cup of blueberries with about a tablespoon of flour and add to batter. Fold in gently.
- Pour batter into parchment lined loaf pan
Making the Crumble Topping:
- In a small mixing bowl, add 1 cup all purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon and a pinch of salt. Mix well.
- Cut up 1/4 cup of cold butter into small pieces and add to flour/sugar mixture. Use a pastry cutter, fork or your hands and mix the butter into the flour/sugar mixture until all the butter is incorporated and resembles crumbles.
- Add the crumble topping to the batter and bake on 350 for 50 min to 1 hour. Check the loaf at the 50 min mark to see if a knife inserted in the center will come out clean. If not, bake additional 10 min and check again. Once loaf is done, remove from oven and allow to cool on wire rack and make the lemon glaze.
Making the lemon glaze:
- In a small bowl, add 1 cup powdered sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1 teaspoon of half and half or heavy whipping cream at a time until you reached desired consistency. The glaze should be easy to drizzle without being too thin.
- Once the loaf has cooled some, drizzle the lemon glaze over the top of the loaf and enjoy!
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