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Lemon Blueberry Bread with Lemon Sugar Topping

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Recipe

A fragrant tea cake with a crunchy top.

 

Yield

12 servings

Prep

15 min

Cook

50 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Topping
½ cup sugar
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cup all-purpose flour
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4 tablespoons butter
at room temperature, or 1/4 cup unsweetened applesauce
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1 teaspoon lemon zest
grated
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Batter
½ teaspoon cinnamon
ground
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¾ cup sugar
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½ cup milk
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4 tablespoons butter
1/2 stick at room temperature, or 1/4 cup unsweetened applesauce
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1 each eggs
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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2 cups blueberries
fresh
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1 tablespoon lemon zest
grated
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Ingredients

Amount Measure Ingredient Features
Topping
118 ml sugar
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79 ml all-purpose flour
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6E+1 ml butter
at room temperature, or 1/4 cup unsweetened applesauce
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5 ml lemon zest
grated
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Batter
2.5 ml cinnamon
ground
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177 ml sugar
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118 ml milk
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6E+1 ml butter
1/2 stick at room temperature, or 1/4 cup unsweetened applesauce
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1 each eggs
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473 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml salt
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473 ml blueberries
fresh
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15 ml lemon zest
grated
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Directions

Preheat oven to 375℉ (190℃).

Oil a 9 x 5 x 3 inch loaf pan.

Stir the topping ingredients together in a small bowl until smooth.

Set aside.

In a medium size bowl, stir the sugar, milk, butter and egg together until smooth.

In another bowl, toss the flour with the baking powder and salt.

Stir this into the wet ingredients, and then fold in the blueberries and lemon zest.

Transfer the batter to the prepared loaf pan, and sprinkle with the topping.

Bake until the topping is deep golden and has formed a thick crust, 50 minutes.

Cool in the pan for 5 minutes, then transfer the bread to a wire rack to continue cooling.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 26029% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 162mg 7%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 6%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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