Lemon Blueberry Bread

Prep Time: 20 mins  | Cook Time:  50-70 mins | Course: Breakfast | Servings: 8

Sunny lemon zest and brilliant blueberries burst into flavor in this delicious tea cake or  morning bread. I also think a holiday version of this bread would be amazing with cranberries swapped for the blueberries, maybe orange zest\extract for the lemon...Always inspired by the Silver Palate Girls. This recipe is from their The New Basics Cookbook. 

2 cups flour

¾ cup sugar

2 tsp baking powder

¼ tsp salt

4 Tbsp butter, softened

½ cup milk

1 egg

1 tsp vanilla

1 tsp lemon extract

1 Tbsp lemon zest

2 cups blueberries

Topping:

½ cup sugar

⅓ cup flour

4 Tbsp butter

1 tsp lemon zest

½ tsp cinnamon

Preheat oven to 375*. Line a bread pan with parchment paper and spray oil or butter. In a stand mixer, layer flour, sugar, baking powder and salt together, mix briefly to get a layer of air under the dry ingredients. Add softened butter, milk, egg, vanilla and lemon extract. Blend until it just comes together, taking care to not over mix. Add in blueberries and mix in by hand with a rubber scraper. Mix topping ingredients together. Pour bread dough into the pan and sprinkle the topping over. Bake for 50-70 minutes with a sheet pan underneath to catch any drips.