Recipe: Lemon Blueberry Bread with Cinnamon Streusel Topping

LEMON BLUEBERRY BREAD

2 1/3 cups unbleached all-purpose flour, divided use
1 1/4 cups sugar, divided use
1 stick (1/2 cup) unsalted butter, at room temperature, divided use
1 teaspoon plus 1 tablespoon grated lemon zest, divided use
1/2 teaspoon ground cinnamon
1/2 cup milk
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 egg
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries

Preheat oven to 375 degrees F. Oil a (9x5-inch) loaf pan.

To make the topping, stir together 1/3 cup flour, 1/2 cup sugar, 1/2 stick (1/4 cup) butter, 1 teaspoon lemon zest and 1/2 teaspoon cinnamon in a small bowl until smooth. Set aside.

In a medium sized bowl, stir the remaining 3/4 cup sugar, milk, remaining 1/4 cup butter and egg together until smooth.

In another bowl, toss the remaining 2 cups flour with the baking powder and salt. Stir this into wet ingredients and then fold in the blueberries and remaining 1 tablespoon lemon zest.

Transfer the batter to the prepared loaf pan. Sprinkle with the topping.

Bake until the topping is deep golden and has formed a thick crust, about 50 minutes. Cool in pan for 5 minutes. Transfer the bread to a wire rack to continue cooling.

Makes 1 loaf
Source: The New Basics by Julee Rosso and Sheila Lukins