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Ingredients
| granulated sugar: 3/4 cup |
| 2% milk: 1/2 cup |
| salted butter: 4 Tbl (room temperature) |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| blueberries: 2 cups (fresh) |
| lemon zest: 1 Tbl |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| salted butter: 4 Tbl (room temperature) |
| lemon zest: 1 tsp |
| ground cinnamon: 1/2 tsp |
Lemon Blueberry Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
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- Preheat the oven to 375 degrees F.
- Grease a 9 x 5 loaf pan. (Grease very! well as there are so many blueberries that only half of the loaf may come out--it is still tasty, but not presentable!).
- Stir the topping ingredients together and set aside.
- In a medium-size bowl, cream the butter and sugar. Then mix in the egg. Mix in the milk and beat until mostly smooth.
- In another bowl, mix the flour with the baking powder and salt.
- Mix the dry ingredients into the wet ingredients.
- Fold in the blueberries and the lemon zest.
- Pour the batter into the loaf pan and sprinkle with topping.
- Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes.
- Cool in pan 5 minutes before transferring to a wire rack to finish cooling.