Lemon Blueberry Quick Bread
Servings: 4 mini loaves
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup sugar
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 ½ cups blueberries fresh or frozen
Streusel Topping
- ⅓ cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°. Spray four mini loaf pans (5 ¾ x 3 ¼ x 2 ¼) 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.
- For the streusel crumb topping, in a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake for 30 - 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.
Notes
*You can use a 9x5-inch loaf pan if you prefer. The cook time will be 45 to 55 minutes.