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 Blueberry Lemon Loaf

1/4-cup all-purpose flour
2-tbsp granulated sugar
2-tbsp packed light brown sugar
2-tbsp butter, room temperature

1-cup all-purpose flour
1-tsp baking powder
1/4-tsp salt
1/2-cup granulated sugar
1/4-cup butter, room temperature
1-tsp vanilla
1/3-cup milk
1-tbsp grated lemon rind
3/4-cup blueberries, fresh or frozen

Preheat oven to 350*F
Lightly butter and flour an 8x4-inch loaf pan
Combine flour and sugars in a small bowl
Using a pastry blender, cut in butter until mixture resembles fine crumbs
Set aside

In a medium bowl, stir together the flour, baking powder and salt
In a large bowl, beat together with an electric mixer, the sugar and butter until fluffy
Beat in egg and vanilla
Fold in 1/2 of the flour mixture and 1/2 of the milk
Repeat with remaining flour and milk; stir in lemon rind
Gently fold 1/3 of the blueberries into the batter; spoon into pan
Sprinkle the remaining blueberries on top
Sprinkle with topping
Bake for 40 to 50 minutes until a toothpick inserted in centre comes out clean and the topping is pale golden
Let cool in pan for 10 minutes, then turn out of pan and complete cooling on wire rack