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
Why This Recipe Is A Must Try
This bread combines the bright, zesty flavor of lemon with the sweet burst of fresh blueberries. It’s moist, tender, and perfect for any time of day. The balance of tart and sweet makes it a delightful treat that’s hard to resist.
Cooking Techniques
- Use fresh lemons for the best citrus flavor.
- Gently fold in the blueberries to keep them from breaking and turning the batter purple.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
- Gently fold in the blueberries to keep them from breaking and turning the batter purple.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
Directions
Warm 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—give it a good stir until everything’s combined. In a separate bowl, whisk the sugar, milk, melted butter, and egg until smooth. Then, add the flour and baking powder, stirring just until everything is mixed together. Gently fold in the blueberries and lemon zest, being careful not to overmix. Pour the batter into your prepared pan, then sprinkle the topping evenly over the top. Bake for about 50 minutes, or until a toothpick poked into the center comes out clean. Let it cool a bit before slicing and enjoying!
Perfect Pairings
Enjoy this bread warm with a pat of butter or a drizzle of honey. It pairs wonderfully with a cup of tea or coffee. You can also serve it as a light dessert with a scoop of vanilla ice cream.
How To Save Leftovers
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before serving.
