Blueberry Lemon Bread

Cloudy weather is perfect for sipping hot tea. What makes this even better? A slice of cake. I'm not sure what the difference is between cake and this particular recipe other than the lack of frosting. I feel like I should eat another slice, but I will finish writing this post. 

I am down to my last quart of frozen blueberries; picked last summer at Majestic Farms. Fortunately, blueberry picking season is just around the corner. The berries themselves are very sweet and I could have reduced the sugar in the recipe. If you are using frozen berries, thaw them in a measuring cup. 1.5 cups of frozen berries turns into 1 cup of thawed berries. Alas, onto the recipe..

A slice of almost perfection: blueberry lemon bread

Ingredients

1 1/2 c all purpose flour
1 c organic granulated sugar
1 tsp baking powder
1/4 tsp sea salt
2 eggs
1/2 c almond milk (or regular cow's milk)
zest of one lemon
6 tbsp unsalted butter, softened
1 1/2 c fresh or thawed blueberries

Streusel Topping

3 tbsp brown sugar
3 tbsp organic granulated sugar
1/3 c all purpose flour
1/4 c (1/2 stick) cold unsalted butter, diced

Directions

Preheat oven to 325 F.

1. In a large bowl, sift together flour, baking soda, salt, sugar, and lemon zest.

2. Add eggs, milk and butter and stir together until well combined.

3. If you are using thawed blueberries, transfer just the blueberries (not the liquid) to the batter and gently fold it in until all the blueberries are covered.

To make the streusel topping, whirl topping ingredients together in a food processor.

4. Butter a loaf pan and fill with batter. Evenly top the batter with the streusel.

5. Bake for 1 hr and 15 minutes. The topping will be crispy and golden brown.