Blueberry Cobbler Loaf Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I combined two good similar recipes in this excellent one to prepare a really good blueberry cobbler bread like muffins in a loaf that want to share here. Enjoy. Ingredients:
2 tablespoons butter, melted |
2/3 cup brown sugar |
4 tablespoons flour |
1 teaspoon cinnamon |
1/2 cup walnuts, chopped |
3 cups all-purpose flour |
1 cup sugar (or use splenda blend) |
1 tablespoon baking powder |
1 teaspoon baking soda |
2 eggs, beaten |
1 cup milk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
1 teaspoon lemon peel, grated |
1 tablespoon flour |
1 1/2 cups fresh blueberries (or use frozen blueberries) |
Directions:
1. TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
2. Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
3. In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
4. Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
5. Place the topping mixture onto the top of the bread batter.
6. Bake at 350 degrees. For 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool blueberry bread in pan on a rack.
7. NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.
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