Blueberry Lemon Loaf Recipe #380214
This recipe comes from Robin Hood. If using frozen blueberries, do not thaw. Toss gently with 1 Tbsp. all-purpose flour before folding into batter, to prevent blueberries from "bleeding". The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.
1½ hours | 15 min prep
1 loaf
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon rind, finely grated
- 2/3 cup milk
- 1 cup blueberries (fresh or frozen)
STREUSEL TOPPING
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- Prehear oven to 350°F Line an 8.5x4.5-inch loaf pan with parchment paper.
- STREUSEL TOPPING:.
- In bowl, combine granulated sugar and brown sugar, and flour. Cut in butter until mixture is very crumbly; set aside.
- BLUEBERRY LEMON LOAF:.
- Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla,
- Combine flour, baking powder, salt and lemon rind.
- Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk.
- Gently fold in blueberries.
- Transfer to prepared pan.
- Sprinkle with streusel.
- Bake in center of preheated oven for 70-75 minutes or until topping is golden and cake tester inserted in center comes out clean.
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5 stars