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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Lemon, blueberries... two of my favourite things! Courtesy of Robin Hood. Ingredients:
1/2 cup unsalted butter, softened (125 ml) |
1 cup granulated sugar (250 ml) |
2 eggs |
2 teaspoons vanilla (10 ml) |
2 cups all-purpose flour (500 ml) |
2 teaspoons baking powder (10 ml) |
1/2 teaspoon salt (2 ml) |
2 tablespoons lemon rind, grated (30 ml) |
2/3 cup milk (150 ml) |
1 cup blueberries, fresh (250ml) or 1 cup blueberries, frozen (250ml) |
2 tablespoons granulated sugar (30 ml) |
2 tablespoons brown sugar, packed (30 ml) |
1/4 cup all-purpose flour (50 ml) |
2 tablespoons unsalted butter, softened (30 ml) |
Directions:
1. Preheat oven to 350ºF (160ºC). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.
2. Streusel Topping: In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.
3. 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.
4. Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.
5. Tips:.
6. If using frozen blueberries, do not thaw. Toss gently with 1 tbsp (15 mL) all purpose flour before folding into batter, to prevent the blueberries from “bleeding”.
7. The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.
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