Ingredients Jump to Instructions ↓

  1. 1/2 c sugar

  2. 1/3 c unbleached all-purpose flour

  3. 4 tb stick - American

  4. 1 ts grated lemon zest

  5. 1/2 ts ground cinnamon -- The batter--

  6. 3/4 c sugar

  7. 1/2 c milk

  8. 4 tb (1/2 stick) unsalted butter, at room temperature OR 1/4 cup unsweetened applesauce

  9. 1 egg

  10. 2 c unbleached all-purpose flour

  11. 2 ts baking powder

  12. 1/2 ts salt

  13. 2 c fresh blueberries

  14. 1 tb grated lemon zest From Julia Leatherwood A fragrant tea cake with a crunchy top. Preheat oven to

  15. 375?F. Oil a

  16. 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.

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback