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Preheat oven to 350 degrees. Line 2 standard-sized loaf pans with parchment paper or foil. Lightly spray with non-stick cooking spray.
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To make the batter whisk together flour, sugar, salt and baking powder in a large bowl.
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Create a well in the middle of the dry ingredients, pour in eggs, milk, oil, lemon juice, and lemon zest. Whisk until smooth.
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Fold in fresh or frozen blueberries.
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Fill each pan ⅔ of the way full; set aside.
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To make the crumb topping, whisk together sugar, flour, and salt.
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Cut softened butter into thin slices and add to dry crumb mixture. Using a pastry cutter or fork, mix butter into flour/sugar until the mixture is crumbly.
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Top each blueberry loaf with streusel topping.
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Bake loaves at 350° for 40-43 minutes or until a toothpick inserted in the center comes out clean.
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Remove from the oven and let cool on a wire rack.
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To make the lemon glaze, whisk together powdered sugar and lemon juice until smooth.
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Pour over cooled loaves. Slice and serve.