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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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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. Ingredients:
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) |
2 tablespoons granulated sugar |
2 tablespoons brown sugar, packed |
1/4 cup all-purpose flour |
2 tablespoons unsalted butter, softened |
Directions:
1. Prehear oven to 350°F Line an 8.5x4.5-inch loaf pan with parchment paper.
2. STREUSEL TOPPING:.
3. In bowl, combine granulated sugar and brown sugar, and flour. Cut in butter until mixture is very crumbly; set aside.
4. BLUEBERRY LEMON LOAF:.
5. Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla,
6. Combine flour, baking powder, salt and lemon rind.
7. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk.
8. Gently fold in blueberries.
9. Transfer to prepared pan.
10. Sprinkle with streusel.
11. 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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