• Preheat the oven to 350℉ (180℃) conventional bake (see note 1 if using a convection oven). Lightly grease an 8.5x4.5-inch loaf tin and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later. Set aside.

Crumble Topping

• In a bowl, combine the soft brown sugar, flour, cinnamon, and salt and mix until well combined. Add the melted butter and mix until crumbly. It will look quite wet. Place into the fridge while you prepare the blueberry bread batter.

Blueberry Bread Batter

• In a medium-sized bowl, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
• In a large bowl, combine the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
• Add the pre-sifted dry ingredients to the wet ingredients and, using a spatula, gently fold until just combined. Do not overmix.
• To finish the batter, toss 1¼ cups (187g) of the blueberries with 1 tbsp of all-purpose flour. Add them to the batter, discarding any excess flour, and gently fold with a spatula until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan. Evenly dot the remaining ¼ cup (38g) of blueberries over the top.
• Remove the crumble topping from the fridge and break it up slightly with your hands, then evenly sprinkle it over the top of the loaf.
• Bake for 50 minutes, or until a skewer or butter knife inserted into the center comes out clean.
• Allow the blueberry bread to cool in the pan for about 15 minutes. Then run a thin knife along the edges that do not have parchment paper to release the loaf from the pan. Using the parchment paper overhang, lift the bread out of the loaf tin and place it onto a wire rack. Cool to room temperature before serving. Enjoy!