Prep 20 mins
Cook 1 hr
Another recipe from the "New Basics Cookbook"--this quick bread is great in the spring and summer. Tons of berries, with a refreshing taste of lemon, and a great topping! What more can you ask for! Update: I made this recipe as muffins and the muffins are best as 16 muffins baked for 30 minutes. If you make 12 muffins, the topping starts to spread off of the muffins!
- Preheat the oven to 375 degrees F.
- Grease a 9 x 5 loaf pan. (Grease very! well as there are so many blueberries that only half of the loaf may come out--it is still tasty, but not presentable!).
- Stir the topping ingredients together and set aside.
- In a medium-size bowl, cream the butter and sugar. Then mix in the egg. Mix in the milk and beat until mostly smooth.
- In another bowl, mix the flour with the baking powder and salt.
- Mix the dry ingredients into the wet ingredients.
- Fold in the blueberries and the lemon zest.
- Pour the batter into the loaf pan and sprinkle with topping.
- Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes.
- Cool in pan 5 minutes before transferring to a wire rack to finish cooling.
Delicious! I made this for our family gathering this weekend. Everyone loved it. I think there is almost too much topping though, if that's possible! I think I'll cut it in half next time as it spilled over a little. I also added some salt, about 1/4 teaspoon. Very good.
This makes fantastic muffins! Great taste and the topping is fantastic. The batter was a little thick as directed and I thought I'd have trouble mixing in the blueberries. I added about 2 tablespoons of additional milk and then it was a perfect consistency. For baking 16 muffins I set the oven to 22 minutes and they were perfect. Also, the quantity of salt is missing from the ingredients listing, I used 1/2 teaspoon. Great recipe, made for My-Three-Chefs Game.