Tuesday, February 2, 2010

Lemon Blueberry Bread

This is a fragrant quick bread with a crunchy topping!

1/2 cup sugar
1/3 cup four
4 T. butter-at room temperature
1 tsp. grated lemon zest
1/2 tsp cinnamon

3/4 cup sugar
1/2 cup milk
4 T. butter at room temperature
1 egg
2 cups flour
2 tsp. baking powder
1/4 tsp salt
2 cups fresh blueberries (I'm sure frozen would be just fine)
1 T. grated lemon zest

Preheat oven to 375.  Spray a 9 x 5 inch loaf pan with non-stick stuff.

Stir the topping together and set aside.

In a medium bowl stir together sugar, milk, butter, and egg until smooth.  Add the dry ingredients with as little stirring as possible.  Fold in the blueberries and lemon zest.  Pour batter into prepared pan.  Sprinkle with topping.  Bake for about 50 minutes or until topping is deep golden brown.  Cool in pan. (it falls apart if you try and cut it too soon....but it still tasted good!)

1 comment:

Christy said...

Cindy, you better make this for our tennis match on Thursday! Looks soooo good! Christy

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