Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (210 g) all-purpose flour, plus 1 tbsp (8 g) for berries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, room temp
- 2 large eggs
- 3/4 cup (180 ml) buttermilk
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp lemon zest (batter) + 1 tsp zest (crumble)
- 1 1/2 cups (225 g) fresh blueberries
- 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine salt; 1 tsp vanilla
- Crumble: 1/2 cup (60 g) flour; 1/3 cup (65 g) sugar; 2 tbsp (24 g) turbinado sugar; pinch salt; 3 tbsp (42 g) cold butter
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment; grease.
- 2. Make crumble: mix flour, both sugars, zest, salt; cut in cold butter until clumpy. Chill.
- 3. Toss blueberries with 1 tbsp flour; set aside.
- 4. Whisk dry: 210 g flour, baking powder, baking soda, salt. Cream butter + 3/4 cup sugar until fluffy; beat in zest, vanilla, then eggs one at a time.
- 5. Combine buttermilk + lemon juice. Add dry and wet to bowl in 3 additions, starting/ending with dry. Do not overmix.
- 6. Fold in most berries; scrape batter into pan. Dot top with remaining berries; cover evenly with crumble.
- 7. Bake 55–65 minutes until golden and a tester comes out clean. Cool 15 minutes in pan, then on rack before slicing.
Why You’ll Love This Recipe
- Bright lemon flavor and juicy bursts of blueberry in every slice.
- Moist, tender crumb thanks to buttermilk and a balanced batter.
- A crunchy sugar crumble bakes into a golden, crackly top.
- Foolproof method with simple pantry ingredients.
Grocery List
- Produce: 2 lemons, 1 1/2 cups fresh blueberries
- Dairy: Unsalted butter, eggs, buttermilk
- Pantry: All-purpose flour, granulated sugar, turbinado sugar, baking powder, baking soda, vanilla, fine salt
Full Ingredients
For the Crunchy Sugar Crumble
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 tbsp (24 g) turbinado sugar (for extra crunch)
- 1 tsp finely grated lemon zest
- Pinch fine salt
- 3 tbsp (42 g) cold unsalted butter, diced
For the Blueberry-Lemon Buttermilk Loaf
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tbsp finely grated lemon zest
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 tbsp (30 ml) fresh lemon juice
- 1 1/2 cups (225 g) fresh blueberries (see note for frozen)
- 1 tbsp (8 g) all-purpose flour, for tossing berries
For the Pan
- Softened butter or nonstick spray, plus parchment paper
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch loaf pan and line it with a parchment sling that overhangs the long sides for easy removal; lightly grease the parchment as well.
Step 2: Make the crunchy sugar crumble
In a small bowl, combine the flour, granulated sugar, turbinado sugar, lemon zest, and a pinch of salt. Add the cold diced butter and pinch, rub, or cut it in with your fingertips or a pastry cutter until the mixture forms moist clumps with some sandy bits. Refrigerate or freeze the crumble while you prepare the batter to keep it cold and extra crisp.
Step 3: Prep the blueberries
Rinse and thoroughly pat the blueberries dry. Toss them with 1 tablespoon (8 g) flour until lightly coated; this helps suspend the berries in the batter so they do not sink. If using frozen blueberries, do not thaw. Toss from frozen with the flour and proceed quickly.
Step 4: Mix the dry and wet components
In a medium bowl, whisk together 1 3/4 cups (210 g) flour, baking powder, baking soda, and salt. In a small measuring cup, stir the buttermilk and lemon juice together.
Step 5: Cream the butter and build the batter
In a large bowl, beat the butter and 3/4 cup (150 g) sugar with a hand mixer (or stand mixer fitted with the paddle) on medium-high until pale and fluffy, 2 to 3 minutes. Beat in the lemon zest and vanilla. Add the eggs one at a time, beating well and scraping the bowl after each addition. Reduce the mixer to low and add the dry ingredients in three additions, alternating with the buttermilk-lemon mixture in two additions (dry-wet-dry-wet-dry), mixing just until the last streak of flour disappears. Do not overmix.
Step 6: Fold in berries, top with crumble, and bake
Using a spatula, gently fold in most of the floured blueberries, reserving a small handful for the top. Spread the batter evenly in the prepared pan, smooth the surface, and dot with the reserved berries. Sprinkle the chilled crumble evenly over the batter, lightly pressing it so it adheres.
Bake until the loaf is deeply golden and the center springs back, 55 to 65 minutes. A toothpick should come out clean or with a few moist crumbs (avoid berry streaks), and the internal temperature should read about 200–205°F (93–96°C). Rotate the pan once halfway through for even color if needed.
Step 7: Cool, slice, and enjoy
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment sling and transfer to a wire rack. Cool at least 45 minutes before slicing so the crumb sets and the crumble stays put. Serve plain or with a swipe of soft butter.
Pro Tips
- Weigh ingredients for best results. Flour compacts easily; 210 g flour keeps the crumb tender.
- Keep the crumble cold. Chilling yields bigger, crunchier nuggets that bake up beautifully crisp.
- Use room-temperature eggs and buttermilk so the batter emulsifies and rises evenly.
- Frozen berries are fine. Do not thaw; toss with flour and add straight to the batter. Bake 3–5 minutes longer if needed.
- Pan size matters. A slightly smaller 8.5×4.5-inch loaf pan may dome higher and need 5 extra minutes; tent with foil if over-browning.
Variations
- Lemon–Poppy Seed Blueberry Loaf: Add 1 tablespoon poppy seeds to the dry ingredients for a classic crunch.
- Almond Crumble Top: Swap 1/4 cup (25 g) of the crumble flour for almond flour and scatter 2 tablespoons sliced almonds over the crumble before baking.
- Triple Citrus: Replace half the lemon zest with a mix of orange and lime zest for a lively, aromatic twist.
Storage & Make-Ahead
Store cooled loaf tightly wrapped at room temperature for up to 3 days. To refresh the crumble’s crunch, warm slices in a 325°F (165°C) oven for 5–8 minutes. Freeze whole or sliced: wrap in plastic, then foil, and freeze up to 2 months. Thaw, unwrapped, at room temperature. The crumble can be made up to 2 days ahead and kept chilled, or frozen for 1 month.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 340 calories; 14 g fat; 48 g carbohydrates; 5 g protein; 24 g sugars; 1 g fiber; 230 mg sodium.
