blueberry lemon streusel doughnut bread
Celebrate National Doughnut Day with a slice!
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 tbsp lemon zest
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 1 1/2 cups + 1 tbsp all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup blueberries, fresh or frozen
streusel
- 2/3 cup dark brown sugar
- 1 stick butter, cubed
- 1/2 cup all purpose flour
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter or oil.
- In a bowl, cut the cubed butter with the brown sugar, flour, and cinnamon until pieces no larger than a pea remain. Set in the fridge while you prep the bread batter.
- In a large bowl, sift together the sugar and lemon zest. Add the oil and beat until combined, when whip in the eggs, one at a time, vanilla, and yogurt. Mix in the 1 1/2 cups of flour, baking powder, baking soda, and salt.
- Toss the blueberries with the remaining tablespoon of flour. Measure half of the loaf batter into the prepared pan, then sprinkle half the blueberries and half the streusel overtop. Spread the remaining batter, carefully covering all the filling, then the blueberries and the rest of the streusel.
- Bake for 60-65 minutes. Start checking the loaf at 50 minutes for doneness. The bread is ready when an inserted skewer emerges with just a few moist crumbs (and maybe a burst blueberry. That shit happens). Cool in the pan for 20 minutes, then flip onto a wire rack and invert rightside up. Cool another 25-30 minutes.
- Slice and serve warm with butter, or as is with no additional garnishes!