Ingredientes para Blueberry Lemon Loaf
- 3/4 cup (1 1/2 sticks) unsalted butter, divided
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, divided, plus 1 tablespoon for tossing with blueberries (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup milk
- 1 1/2 cups fresh blueberries, or 2 cups frozen blueberries
- 1/4 cup packed light brown sugar
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Cómo preparar Blueberry Lemon Loaf
- Preheat oven to 350°F (175°C).
- Grease and flour an 8.5 x 4.5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides to lift the loaf out easily.
- **Make the Streusel Topping:** In a medium bowl, combine 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 cup all-purpose flour.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- **Make the Cake Batter:** In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon lemon zest.
- Alternately add the dry ingredients and 1 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 1/2 cups fresh blueberries (or 2 cups frozen blueberries, tossed with 1 tablespoon all-purpose flour).
- Pour batter into the prepared loaf pan.
- Sprinkle evenly with the streusel topping.
- Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
89g
Fat
33g
Carbs
13g
