Lemon Blueberry Bread
A nice blueberry bread with tons of berries and a thick, sweet crust.
Ingredients
- Topping:
- 1/2 c sugar
- 4 Tbsp butter, room temperature
- 1/3 c all purpose flour
- 1 tsp grated lemon zest
- 1/2 tsp cinnamon
- Bread:
- 2 c all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 c sugar
- 4 Tbsp butter, room temperature
- 1/2 c milk, room temperature
- 1 egg, room temperature
- 1 Tbs grated lemon zest
- 2 c fresh blueberries, or thawed berries
Details
Preparation
Step 1
1. Lay out butter, milk and eggs to warm to room temperature. Lay out frozen blueberries, if needed.
2. Zest lemon. 1 large or 2 small lemons will make enough zest. Wash berries and set aside.
3. Preheat oven to 375 and grease a 9x5 loaf pan.
4. In a small bowl, mix sugar and butter with a fork or pastry blender. Add flour, lemon zest and cinnamon. Mix until crumbly. Set aside.
5. In a medium bowl, mix flour, baking powder and salt.
6. In a large bowl, mix sugar and butter completely. Add milk and egg, whisking to combine. Add lemon zest. Mix flour into wet ingredients to form a soft dough.
7. Fold in berries gently. Transfer to loaf pan. Pour topping on top of mix.
8. Bake until topping is browned and forms a crust on top, about 50-55 minutes. Cool 5-10 minutes in pan. Transfer to a wire rack to finish cooling.
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