Blueberry Lemon Loaf

There just is something special about the combination of blueberries and lemon!

Topping

• 1/4-cup all-purpose flour
• 2-tbsp granulated sugar
• 2-tbsp packed light brown sugar
• 2-tbsp butter, room temperature

Loaf

• 1-cup all-purpose flour
• 1-tsp baking powder
• 1/4-tsp salt
• 1/2-cup granulated sugar
• 1/4-cup butter, room temperature
• 1-egg
• 1-tsp vanilla
• 1/3-cup milk
• 1-tbsp grated lemon rind
• 3/4-cup blueberries, fresh or frozen

Topping Instructions

1. Preheat oven to 350°F
2. Lightly butter and flour an 8x4-inch loaf pan
3. Combine flour and sugars in a small bowl
4. Using a pastry blender, cut in butter until mixture resembles fine crumbs
5. Set aside

Loaf Instructions

1. In a medium bowl, stir together the flour, baking powder and salt
2. In a large bowl, beat together with an electric mixer, the sugar and butter until fluffy
3. Beat in egg and vanilla
4. Fold in 1/2 of the flour mixture and 1/2 of the milk
5. Repeat with remaining flour and milk; stir in lemon rind
6. Gently fold 1/3 of the blueberries into the batter; spoon into pan
7. Sprinkle the remaining blueberries on top
8. Sprinkle with topping
9. Bake for 40 to 50 minutes until a toothpick inserted in centre comes out clean and the topping is pale golden
10. Let cool in pan for 10 minutes, then turn out of pan and complete cooling on wire rack