Blueberry Lemon Muffin Bread
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Cook time: 
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Yields: 1 8½-by-4½-inch loaf
 
Ingredients
For the bread:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 1½ cups fresh blueberries (or frozen, thawed and drained)
For the crunch topping:
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • ⅓ cup all-purpose flour
  • ¼ cup (1/2 stick) cold unsalted butter, cubed
Directions
  1. Heat oven to 325 degrees F. Grease bottom and sides of 8½-by-4½-inch loaf pan with butter or spray with cooking spray.
  2. In medium bowl, whisk flour, baking powder and salt. In separate large bowl, beat butter and sugar 1 to 2 minutes until light and fluffy. Beat in eggs, one at a time, until combined. Add lemon zest. Beat in dry ingredients alternately with milk, beginning and ending with flour mixture. Fold in blueberries. Pour batter into prepared loaf pan.
  3. To make crunch topping: In small bowl, combine sugars and flour. Using fingers or pastry blender, mix in butter until mixture resembles coarse meal. Sprinkle mixture over top of batter in loaf pan.
  4. Bake loaf 1 hour 15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely. Run knife along edges of pan before removing loaf.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2016/04/07/blueberry-lemon-muffin-bread/