Blueberry Lemon Loaf

Katzen's Note:

Lemon, blueberries... two of my favourite things! Courtesy of Robin Hood.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 12

Yield: 1.0 Loaf

Loaf

• ½ 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)
• ½ 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)

Streusel topping

• 2 tablespoons granulated sugar (30 mL)
• 2 tablespoons brown sugar , packed (30 ml)
• ¼ 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.

Reviews

[Sniffany]

This was yummy. I liked the fluffiness and the fact that it wasn't too sweet. I added at squeeze of lemon juice as well just to gift it a little stronger citrus taste. I would imagine a dashe of honey would tast nice as well. I would defintely recommend using a bigger pan though.

[Chef #870928]

I worried about this sticking to the pan after reading the reviews, and didn't have parchment paper, so I sprayed my pan and used regular paper to line the pan and it came out perfectly. I used the 9 x 5 pan and it made a large beautiful loaf, I can't imagine using a smaller pan. I may have overcooked by a few minutes because it's hard to tell with the topping when to take it out. I baked for 70 minutes and next time would cut it a few minutes shorter. Good the day of, but much better the second day. I also used fresh blueberries and they were awesome! I would like a little more lemon flavor, so may add lemon juice next time. Thanks for the recipe!

[Boomette]

I had a big success with this recipe. It was perfect. I didn't have problem to do it. My son of 3 years and a half helped me to do it. LOL For the loaf I used margarine but for the topping I used butter. In the loaf, I used 1 cup splenda, with great result. I used fresh blueberries and they didn't fall. At first I wanted to use frozen blueberries so I had my tablespoon of flour ready to put with the blueberries but my son decided to add the tablespoon to the mixture LOL I baked it for 75 minutes in a bread pan. Perfect. Thanks Katzen :) Made for PRMR