Blueberry Streusel Bread

"Blueberry scone bread layered with streusel, filled with fresh blueberries, and drizzled with lemon icing. Perfect for a weekend brunch or snacking cake."
-- @wimpyvegetarian

Recipe Intro From wimpyvegetarian

Fresh blueberries with streusel topping! Who doesn't want this after a long hike in the mountains.
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  • Recipe Card
Prep time 30mins
Cook time 1hr 5mins
Serves or Makes: 10

Recipe Card

For the Streusel


  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cardamom
  • 1 tablespoon heavy cream
  • 1 cup fresh blueberries

For the Bread


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 lemon, zested (1 teaspoon)
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 1 cup plus 1 tablespoon heavy cream
  • 1 large egg
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract

For the Lemon Icing


  • 1/2 cup sifted powdered sugar
  • 1 1/2 teaspoons fresh juiced lemon

To Make the Streusel


  • Step 1

    Mix together the flour, sugars, and cardamom. Stir in the cream until the dry ingredients are completely moistened. Toss together with the berries.

To Make the Scone Bread

  • Step 1

    Preheat the oven to 375ºF, and butter a loaf pan.

  • Step 2

    In the bowl of a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, salt, lemon zest and cinnamon. Add the butter, and pulse about 8 or 9 times. If you sift through the mixture with a fork, you should be able to see some butter chunks. Spill it all into a medium bowl.

  • Step 3

    In a small bowl or mixing cup, whisk together the cream, egg, egg white, and vanilla extract. Pour into the bowl with the flour and butter mixture. Using a spatula, gently combine the wet ingredients into the dry. When combined into a ball, place it on a lightly floured work space.

  • Step 4

    Gently knead the dough a few times, and flatten into a 6" X 14" rectangle using your fingers. If the dough is too sticky, you can dip your fingers into water and try again, or place the dough in the refrigerator for 15 minutes to firm up a bit. I just try to move as quickly as I can through it.

  • Step 5

    Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Use a sharp knife for this. Then divide each long rectangle into 6 squares.

  • Step 6

    Spread 1/2 of the streusel over 6 of the squares. Stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top. Arrange the dough squares, two at a time, standing up on end into the loaf pan. As you squeeze the final squares in, it will flatten and raise the others up in the loaf pan so that they'll all be just a little below the top of the pan. Some streusel will inevitably fall off, just sprinkle that over the top of the bread dough.

  • Step 7

    Bake for 65 minutes. You may want to cover it with foil for the final 20 minutes, if you don't want it to brown too much.

  • Step 8

    Cool and drizzle on the lemon icing (recipe below).

To Make the Lemon Icing

  • Step 1

    Sift the powdered sugar, and stir in the lemon juice using a fork, until an icing forms.

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