Monday, June 16, 2014

Lemon-Blueberry Crumble Bread

Tangy lemon and juicy blueberries combine in a moist bread, under a delicious crumble topping, for a particularly delightful treat


Lemon-Blueberry Crumble Bread

Bread
1 1/2 cup blueberries (fresh)
2 1/4 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup + 2 tablespoons  milk
6 tablespoons melted butter
1 teaspoon vanilla
2 eggs
Juice and zest from one lemon (2-3 tablespoons juice, 2 teaspoons zest)

Crumble
1/2 cup brown sugar
1/2 cup melted butter

Preheat oven to 350. Using cooking spray, grease 9 x 5 loaf pan. In large bowl, combine eggs, vanilla, butter and milk.




Mix thoroughly.


If you're working with a fresh lemon, it is easier to collect the zest and then juice the lemon. Add lemon zest.



Add lemon juice.


Mix. If you're working with refrigerated lemon juice and dried zest, obviously, order does not matter. :) Add dry ingredients.



Blend thoroughly. Mash 1/4 cup blueberries, add with remaining, intact blueberries to mix.




Combine gently. Pour into prepared pan.



In a small bowl, combine brown sugar and butter.


Mix until smooth.

Sprinkle evenly over batter. It will be clumpy, but divide the clumps as much as possible. You want fairly even coverage, with no giant blobs of topping.



Bake bread for one hour, or until toothpick inserted into center comes out clean.



Topping will be golden brown, and possibly deeper brown around the edges, but the color of the sides and bottom of the loaf should not be deeper than a golden brown.




Leave in pan for 15 minutes, remove to wire rack to finish cooling. Cool completely before serving. Enjoy!




Lemon-Blueberry Crumble Bread

Bread
1 1/2 cup blueberries (fresh)
2 1/4 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup + 2 tablespoons  milk
6 tablespoons melted butter
1 teaspoon vanilla
2 eggs
Juice and zest from one lemon (2-3 tablespoons juice, 2 teaspoons zest)

Crumble
1/2 cup brown sugar
1/2 cup melted butter

Preheat oven to 350. Using cooking spray, grease 9 x 5 loaf pan.
Combine eggs, vanilla, butter and milk. Add lemon juice and zest, mix well. Add dry ingredients, blending thoroughly. Mash 1/4 cup blueberries, add with remaining, intact blueberries to mix. Combine gently. Pour into prepared pan.
In a small bowl, combine brown sugar and butter until smooth. Sprinkle evenly over batter. Bake bread for one hour, or until toothpick inserted into center comes out clean. Leave in pan for 15 minutes, remove to wire rack to finish cooling. 

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