Fresh blueberries are fantastic in this lemon blueberry bread.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- ½ cup white sugar
- ⅓ cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×5-inch loaf pan.
- Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
- Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 112 mg |
| Sugars | 29 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |