The Best Lemon Blueberry Streusel Bread Ever!

You gotta trust me on this one. 
This is the absolute, without-a-doubt, most delectable quick bread 
I have ever made.
Not sure if it's the moist, lemony, fine crumb with the burst of juicy blueberries OR the crunchy, nutty, buttery streusel topping that rocks my world more. They go hand-in-hand and are a perfect complement. Kind of like Barack and Michelle. 
Or french fries and ketchup. Or summertime and sandals. 
Or beaches and pina coladas {I may be ready for warmer weather}.

Confession time. I really made this because I love streusel and I wanted an excuse to eat some.
This came out so good, I have to admit I was a little surprised. 
Not because I didn't think it would be tasty. I've just never thought of quick bread as magical. 

I really enjoyed making it and sharing it with Jay and a few other folks. 
I hope you enjoy making it too....because when you do, you are gonna make someone very happy. Maybe just yourself. 
Just remember...sharing is caring.
Maybe I should call this the "Big Smile" bread. I ate it and couldn't stop smiling. It is perfection.
Oh. Please don't skip the zest or the streusel. 

The Best Lemon Blueberry Streusel Bread
Makes one loaf

Bread recipe adapted from Serious Eats 
Streusel recipe adapted from Alton Brown 

Bread:
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 Tablespoon lemon zest
2 eggs
1/2 teaspoon vanilla
6 tablespoons buttermilk
Not quite a half pint of blueberries, tossed in a bit of flour

Struesel: {this make about 1 1/2 cups - a bit more than you need}

*Yes, I know.....some of the measurements here are in ounces. Don't panic. If you don't have a scale, just know this: 1 ounce = 2 tablespoons. Go!

2 1/4 ounces all-purpose flour

3 ounces light brown sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon

3 ounces walnuts, toasted and chopped

1 1/2 ounces unsalted butter, room temperature

Preheat oven to 350°F. 

Make the streusel:

Whisk together the flour, sugar, salt, cinnamon and walnuts  in a medium mixing bowl.
Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.

Make the bread:

Grease a regular size loaf pan. {I used olive oil spray, but you can use butter or oil or spray}.
 
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add in lemon zest and mix. Add eggs one at a time, blending well after each. Add vanilla and beat until combined. Add buttermilk, followed by dry ingredients and mix until smooth. Fold in blueberries.
Place batter into prepared pan and smooth evenly with an off-set spatula. Sprinkle the streusel generously all over the top. 

Bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 45 minutes or longer. Let cool five minutes then gently release from pan and cool on a wire rack.

*Best sliced with a serrated knife.