This loaf is a delightful blend of sweet blueberries and zesty lemon, perfect for breakfast or an afternoon treat. Its moist texture and fresh flavors make it a favorite for sharing with friends and family.
Ingredients
- Topping:
- ½ cup white sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- Bread:
- ½ cup milk
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups fresh blueberries
Ingredient Image
Directions
Lightly heat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan so the bread doesn’t stick. In a small bowl, mix together the sugar, flour, butter, lemon zest, and cinnamon to make the crumbly topping—set this aside for now. In a larger bowl, whisk together the sugar, milk, melted butter, and egg until everything is well combined. Then, add the flour and baking powder to the wet mixture and stir until just blended. Gently fold in the blueberries and extra lemon zest for a fresh burst of flavor. Pour the batter into your prepared pan, and sprinkle the topping evenly over the loaf. Pop it in the oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool a bit before slicing and enjoying!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, but gently fold them in frozen to avoid turning the batter blue. You may also want to toss them in a bit of flour first to prevent sinking.
How do I know when the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Can I substitute the milk with a dairy-free alternative?
Yes, plant-based milks like almond or oat milk work well in this recipe.
What can I use if I don’t have lemon zest?
You can use a small amount of lemon extract or omit it, but the lemon flavor will be less pronounced.
How should I store leftovers?
Keep the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this recipe vegan?
You can try substituting the egg with a flax or chia egg and using dairy-free butter and milk alternatives.
Is it okay to use brown sugar instead of white sugar for the topping?
Yes, brown sugar will add a richer flavor and a bit more moisture to the topping.
Can I double the recipe to make a larger loaf?
Yes, but use a larger pan and adjust the baking time accordingly, checking doneness with a toothpick.
AM
By Ankit Mehta
Home Cooking Guide
Ankit enjoys creating straightforward recipes with clear steps for stress-free cooking at home.
