My first dilemma with this recipe was what to call it. Is it bread, a loaf or cake. I quickly dismissed loaf because it doesn’t really sound all that appetizing to me! I’m calling it bread because it’s a loaf shape (yup, still don’t like the word loaf!).
This is pretty similar to a muffin recipe, so I think you could easily make this in a muffin tin, you would just need to adjust for time. One of the best things about this bread is the crunchy sugar topping. It’s a little bit decadent and a whole lot delicious!
Summer always make s me think about blueberries. Growing up my grandmother used to pick many a 5 gallon bucket of blueberries at her cottage. When I was telling my kids, they were so amazed that you could get blueberries somewhere other than the store. Blueberry bushes grow wild in Nova Scotia, and I guess I never full appreciated their abundance until I tried to grow blueberry bushes in south Texas (not a success story for me!).
If you’re anywhere near some blueberries this season then you should try this bread!
p.s. Just in case you’re wondering, the first picture is from Candice, and the rest are from me!
Lemon Blueberry Bread
adapted from Better Homes and Gardens Cook Book
- 1 3/4 c. flour
- 3/4 c. sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, beaten
- 1 c. milk
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1/4 c. cooking oil
- 1/2 c. blueberry yogurt
- 1 c. fresh or frozen blueberries
- 2 Tbsp. butter, melted
- 1/4 c. sugar
- Combine first 4 ingredients in a medium bowl and make a well.
- In a separate bowl, combine egg, milk, oil, lemon zest and juice.
- Add the wet ingredients into the well of the dry ingredients and mix just until combined.
- Mix in yogurt
- Fold in blueberries.
- Place batter in a loaf pan and bake at 350º for 50 minutes.
- Cool on a wire rack for 10 minutes.
- Brush melted butter on top of bread and then sprinkle a heavy layer of sugar over the butter while it’s still wet.
- Let cool completely and serve!