Ingredients
- Topping:
- ½ cup white sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- Bread:
- ¾ cup white sugar
- ½ cup milk
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
Why This Recipe Is So Easy To Love
Helpful Tips For Cooking
- Gently fold the blueberries into the batter to avoid crushing them.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
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!
