This Lemon Blueberry Crumb Bread has a buttery crisp topping and tangy lemon glaze. It belongs on all of your spring breakfast, brunch, and shower menus!
Happy week-after-Easter, friends! I’m breaking out the berries and the lemon desserts, because it is spring time FOR REAL now. I ended up sick over Easter weekend, which was a major bummer. Instead of dressing up and heading to church, I spent the day perched on the couch, watching Fuller House and gazing longingly at the flood of happy family photos filling up my Facebook feed. Still, I was reminded this year that no matter my circumstances, whether sickness or health, bitter seasons or sweet, Jesus is Risen, and that is reason enough to celebrate.
I was hoping I might be able to squeeze this recipe for Blueberry Lemon Crumb Bread in before Easter, but alas, it was not meant to be. Luckily, this bread needs no special occasion. In fact, you should probably whip some up on a Wednesday just for fun.
I’ll admit, I went a little overboard on this. Originally, I wanted to make a beautiful lemon bread. Then, of course, I thought I should add poppyseeds, because these Lemon Raspberry Poppyseed Muffins were just so darn good.
But you know what else pairs well with lemon? Blueberries. So I threw a handful of those in. Then, I covered it all in a buttery crumb topping (because crunch!) and a sweet lemon glaze (because, why not?!).
Let me tell you, if Lemon Bread is good and Lemon Poppyseed Bread is great, then this Blueberry Lemon Poppyseed Crumb Bread is awesome. The crumb topping and glaze definitely sealed the deal for me.
I have dreams of starting my day in the quiet, with just this bread, a cup of coffee, and a good book, but since that probably won’t happen for a good long while, I settle instead for this bread and a cute baby in the high chair next to me.
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 Tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup lemon juice (about 1 lemon's worth)
- 3/4 cup buttermilk
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 Tablespoon baking powder
- 1 Tablespoon poppy seeds
- 2 1/2 cups + 2 Tablespoons all purpose flour,
- 1 cup fresh blueberries
For the crumbs:
- 1/4 cup plus 2 Tablespoons all purpose flour
- 1/4 granulated sugar
- 2 Tablespoons butter, melted
For the glaze:
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- 1-2 Tablespoons milk