Blueberry Lemon Loaf

Submitted by Katzen

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

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Yields: 1 Loaf
• Serves: 12

ingredients

• Loaf

• 118.29 ml unsalted butter, softened (125 ml)
• 236.59 ml granulated sugar (250 ml)
• 2 eggs
• 9.85 ml vanilla (10 ml)
• 473.18 ml all-purpose flour (500 ml)
• 9.85 ml baking powder (10 ml)
• 2.46 ml salt (2 ml)
• 29.58 ml lemon rind, grated (30 ml)
• 157.80 ml milk (150 ml)
• 236.59 ml blueberries, fresh (250ml) or 236.59 ml blueberries, frozen (250ml)

• Streusel topping

• 29.58 ml granulated sugar (30 mL)
• 29.58 ml brown sugar, packed (30 ml)
• 59.14 ml all-purpose flour (50 ml)
• 29.58 ml 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

[wicked cook 46]

I am rating this on flavour since I had a few problems at my first attempt . Some of those I should of used my judgement and corrected but didn't LOL. This is the only recipe I have ever made two days in a row LOL The smell of it baking is enough to start anyone drooling. My DH is not a big sweet eater but LOVED this and could hardly wait for the second one to come out of the oven to have a slice. The first time I made it I used the pan size suggested and should of taken some of the batter and made a couple of muffins. During cooking it rose and did a major muffin top . This made it hard to cut and crumbled during cutting. I used most of the crumble. I used fresh berries and most seemed to sink to the bottom. I also added a bit more zest. We love it so I always add more. Second day I used a 9 1/2 by 5 1/2 pan that is 2 1/2 inches deep. Worked perfect. I also made sure I put the parchment paper in the whole pan ( I usually just do bottom and long sides) I floured the berries this time and the sinking was less.But then the berries are HUGE this summer. Second time I was low on lemon zest so used lime WOW . I liked it even better. I also added about 2 tablespoons of lemon juice when adding the eggs and cut back about that much on the milk. I also only did about 1/2 the crumble and gently smooshed it into the top. Not enough to bury it but just enough so it stuck and didn't fall off during cutting. All in all this will be made many times and is going in my Divine Recipes of 2009 Cookbook. I have already sent the recipe to my DD for her to make LOL Made for 1,2,3 Hit Wonders

 

[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.

 

[h.glenda]

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

 

[Sydney Mike]

Made this pretty much as indicated, using fresh blueberries, & I was very generous with my lemon zest measures 'cause I really enjoy the combo of lemon & blueberries, & in this loaf, those flavors melded so nicely! This is great served plain, but we also enjoyed several slices with a slight drizzle of homemade lemon sauce! Thanks for a really great treat & a keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]