Lemon Blueberry Bread

4 Servings

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Lemon Blueberry Bread Ingredients

Topping	1/2 c Milk
1/2 c Sugar	4 tb (1/2 stick) unsalted
1/3 c Unbleached all-purpose	Butter, at room temperature
Flour	OR 1/4 cup unsweetened
4 tb Stick - American)	Applesauce
Unsalted butter, at room	1 Egg
Temperature	2 c Unbleached all-purpose
OR 1/4 cup unsweetened	Flour
Applesauce	2 ts Baking powder
1 ts Grated lemon zest	1/2 ts Salt
1/2 ts Ground cinnamon	2 c Fresh blueberries
The batter	1 tb Grated lemon zest
3/4 c Sugar

Instructions for Lemon Blueberry Bread

From Julia Leatherwood A fragrant tea cake with a crunchy top. Preheat oven to 375?F. 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. Posted to MM-Recipes Digest by "Beth Ide" on Aug 17, 1998

Main Ingredient: BlueberryCuisine: Uncategorized