Blueberry Lemon Loaf

Some of you may realize that I love fruit and blueberry season is one of my favourites. This summer, I am trying some new recipes. Today's was Blueberry Lemon Loaf and it is definitely a keeper.
Here it is for those of you who love trying recipes as much as I do.

Blueberry Lemon Loaf

Preparation Time: 15 minutes (I found that it took me a little longer)
Baking Time: 70-75 minutes
Makes: One 8.5” x 4.5” loaf
Freezing: excellent

Ingredients:
½ cup unsalted butter, softened 135 mL
1 cup granulated sugar 250 mL
2 eggs 2
2 tsp vanilla 10 mL
2 cups all purpose flour 500 mL
2 tsp baking powder 10 mL
½ tsp salt 2 mL
2 tbsp finely grated lemon rind 30 mL
2/3 cup milk 150 mL
1 cup blueberries 250 mL

Streusel topping:
2 tbsp granulated sugar 30 mL
2 tbsp packed brown sugar 30 mL
¼ cup all purpose flour 50 mL
2 tbsp unsalted butter, softened 30 mL

Preparation:

Preheat oven to 350o F, (160oC). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.

Streusel Topping:
In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.

Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three addition of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.

Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.

Tips:
If using frozen blueberries, do not thaw. Toss gently into 1 tbsp (15 mL ) all purpose flour before folding into batter, to prevent the blueberries from “bleeding”.

The streusel doubles and triples well. Use on top of muffins, open faced pies and other quick breads.

First baked, July 5, 2009.
Excellent