Blueberry Muffin Bread with Lemon Honey Butter


Blueberry muffins but made easier in loaf form, topped with a lazy streusel topping, each slice slathered with lemon honey butter. Make this on a Sunday and have breakfast sorted for the week. If it lasts that long.


This recipe is super easy to make and well worth it. Everyone knows that blueberries go hand in hand with lemons, but I also love a little bit of cinnamon with blueberry. I think the warm notes of the cinnamon enhance the fruity flavor. I also threw in some cardamom for a little more warmth and a little kick and because it goes so well with cinnamon. I have to admit, cardamom is probably my favorite spice at the moment – it might even be beating out cinnamon.

I also opted to use Greek yogurt in the batter instead of milk, mostly because I had some yogurt in the fridge that I wanted to use up, but also because it makes the bread nice and moist, as does an entire stick of melted butter (plus, you can’t beat the flavor of butter, let’s be real). Just be warned that the yogurt does also make the batter very thick, so I recommend using an electric mixer unless you want to get your arm workout in for the day.


The faux-streusel topping is also incredibly easy to make. Instead of taking the trouble to cut cold butter into a mix of flour, sugar, and spices, I opted for the lazy man’s version and melted the butter and mixed it into the flour, sugar, and spices.

The resulting topping is more like wet sand than traditional streusel, but it should also have some floury-sugary clumps that will bake up into nice crunchy bits. More cinnamon and cardamom in the topping ties it back to the bread. Plus, it smells incredible when it comes out of the oven. Is there any better smell than butter and warm spices?

Finally, the lemon honey butter (if you haven’t noticed yet, this is a pretty butter-heavy recipe). We all know and love honey butter but just a little bit of lemon zest makes it even better, especially when a thick layer of it is slathered on a still-warm slice of blueberry bread and begins to melt and pool into any crevices… so good. Plus, it’s super easy to make. Just soften a stick of butter by leaving it on the counter for 45 minutes to an hour and then stir some honey, lemon zest, and salt into it. Feel free to adjust the honey and lemon zest to taste.



Blueberry Muffin Bread

  • 1 1/2 cups AP flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp salt
  • 1 stick unsalted butter, melted and cooled slightly
  • 1 egg
  • 2/3 cup Greek yogurt
  • Zest of 1/2 lemon
  • 1 1/2 cups blueberries, frozen or fresh


  • 2 Tbsp unsalted butter, melted
  • 1/4 cup light brown sugar
  • 3 Tbsp AP flour
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom

Lemon Honey Butter

  • 1 stick unsalted butter, softened
  • Zest of 1/2 lemon
  • 2 tsp honey
  • Pinch of salt


Preheat oven to 375 F. Grease and line a loaf pan.

Make the batter. In the bowl of a stand mixer, mix together the flour, sugar, brown sugar, baking powder, cinnamon, cardamom, and salt with the paddle attachment. Mix together the melted and cooled butter, egg, and Greek yogurt. Add to the flour mixture and stir until just combined – note that the batter with be thick due to the Greek yogurt.

Fold in the lemon zest and blueberries, mixing until just combined. Spread the batter in the loaf pan and make the topping. Stir together the brown sugar, flour, cinnamon, and cardamom in a bowl. Stir in the melted butter with a fork; the mixture should be wet but have clumps (sorry, I realize that doesn’t sound appealing but I promise it’s good haha). Top the batter with the streusel and bake 50-60 minutes or until done.

Let cool for at least 10 minutes before slicing. While the bread is cooling, make the butter. Mix together the lemon honey butter ingredients. Slather each slice of warm bread with lemon honey butter. Enjoy!


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