Lemon Blueberry Quick Bread
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Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4
Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
OXO Good Grips 9-Inch Whisk
all purpose flour
1 stick unsalted butter, softened
fresh or frozen
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°.
*You can use a 9x5-inch loaf pan if you prefer. The cook time will be 45 to 55 minutes.