A moist, rich, delicious lemon blueberry quick bread baked in mini loaf pans; kind of a cross between a blueberry muffin and a blueberry coffee cake.
My family loves my lemon blueberry coffee cake, so I couldn’t resist turning it in to a quick bread for an upcoming bake sale. This is the fourth bread that I baked for the yard sale for my great niece.
If you live in the Salt Lake area, please stop by the yard sale today, Saturday, May 17, 2014, and buy a treasure and a treat to help this sweet little angel and her family deal with the financial struggles through this difficult time.
If you don’t live near by, bake something to enjoy with those you love and say a prayer for Braelyn and her family.
Lemon Blueberry Quick Bread
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups blueberries, fresh or frozen
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, melted
Preheat oven to 350°. Spray four mini loaf pans (5 3/4 x 3 1/4 x 2 1/4) with non-stick cooking spray with flour.
Prepare streusel topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.
Bake for 30 – 35 minutes or until a toothpick comes out clean.
Prepare Streusel Topping
In a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.
In case you missed the other quick bread posts, here’s the other three quick breads they’ll be selling at the yard sale.