Lemon Blueberry Bread

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!

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 3⁄4 cup sugar
• 1⁄2 cup milk
• 4  tablespoons butter, room temperature
• 1  egg
• 2  cups flour
• 2  teaspoons baking powder
• 2  cups fresh blueberries
• 1  tablespoon  grated lemon zest

• Topping

• 1⁄2 cup sugar
• 1⁄3 cup flour
• 4  tablespoons butter, room temperature
• 1  teaspoon  grated lemon zest
• 1⁄2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 375 degrees F.
2. 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!).
3. Stir the topping ingredients together and set aside.
4. In a medium-size bowl, cream the butter and sugar. Then mix in the egg. Mix in the milk and beat until mostly smooth.
5. In another bowl, mix the flour with the baking powder and salt.
6. Mix the dry ingredients into the wet ingredients.
7. Fold in the blueberries and the lemon zest.
8. Pour the batter into the loaf pan and sprinkle with topping.
9. Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes.
10. Cool in pan 5 minutes before transferring to a wire rack to finish cooling.