Prep 20 mins
Cook 1 hr
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.
- 44.37 ml butter, melted
- 158.51 ml brown sugar
- 59.16 ml flour
- 4.92 ml cinnamon
- 118.29 ml walnuts, chopped
- 709.77 ml all-purpose flour
- 236.59 ml sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 2 eggs, beaten
- 236.59 ml milk
- 59.14 ml canola oil
- 4.92 ml vanilla extract
- 4.92 ml lemon peel, grated
- 14.79 ml flour
- 354.88 ml fresh blueberries (or use frozen blueberries)
- TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
- Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
- 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.
- Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
- Place the topping mixture onto the top of the bread batter.
- Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
- Remove from oven and cool blueberry bread in pan on a rack.
- NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.
1/2 hour into baking the topping was browning and almost burndt...i had to move it down 1 rack to the bottom 1/3 of the oven...wish i would have known to do this from the receipe..
I made this recipe several weeks ago, but apparently my original review didn't go through. This was a delicious bread and very easy to make. Thanks bunches for posting the recipe pinky kookie!