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Lemon and Blueberry Streusel Loaf

Lemon and Blueberry Streusel Loaf

The simple bright flavours of lemon and blueberry make this a favourite, easy loaf to whip up for afternoon tea. If you’re feeling up to it, make the streusel topping for an extra special crunch and sweetness.

IngredientsBrought to you by Essential Kids'

  • Streusel topping
  • 1/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1 tbs cinnamon
  • 30g butter, melted
  • 3/4 cup pecans, almonds or walnuts, roughly chopped
  • Loaf
  • 330g (3 cups) plain flour
  • 1 tbs baking powder
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 415ml (1 3/4 cups) buttermilk or natural yoghurt
  • 200g (1 cup) brown sugar
  • 225g (1 cup) caster sugar
  • 3 large eggs
  • 100g butter, melted and cooled
  • 1 cup blueberries (frozen or fresh)
  • zest of one lemon


Preheat an oven to 180°C. Line a loaf tin with baking paper.

To make the streusel topping, combine all the ingredients in a bowl, mixing together with a spoon until it is sandy and crumbly in appearance. Set aside.

To make the loaf, combine the flour, baking powder, bicarb, cinnamon and salt in a mixing bowl. Stir together with a whisk until well mixed. In a separate bowl, whisk together the buttermilk or yoghurt, brown sugar, caster sugar, eggs and butter.

Toss the blueberries in the flour mixture until coated then add the wet ingredients to the dry. Finally add the lemon zest and stir together until just combined.

Pour the mixture into a loaf tin. Top with the streusel.

Bake for about an hour or until a skewer comes out clean.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

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