When the weather starts to change I get in the mood to bake! It’s still warm here in Southern California so I still like recipes with a bit of the end of Summer fruits. This Lemon Blueberry loaf is perfect for breakfast or those long mornings on the weekends. It’s so yummy and if you’re a lemon fan like I am you’ll love that touch of citrus that’s oh so bright and lovely. The best part of all is the crumble on top! Now, let’s get baking…

Photos by my neighbor and taste tester, Alison Bernier

Ingredients for Crumble

2 Tbsp Unsalted Butter Melted
3 Tbsp Sugar
1/3 Cup Flour
Pinch of Kosher Salt

Ingredients for Loaf

1 Cup Sugar
1 1/2 Cups Flour + 1 Tbsp for Blueberries
The Zest of 2 Lemons
1 Tsp Baking Powder
1/4 Tsp Kosher Salt
3/4 Cup Room Temperature Unsalted Butter
1 Tsp Vanilla Extract
3 Large Eggs at Room Temperature
The Juice of 1 Lemon
1/4 Cup Milk
1 1/2 Cup Blueberries

Instructions for Crumble

Mix together all of the ingredients into a bowl
Place in refrigerator while you make the batter

Instructions for Loaf

Preheat oven to 350 degrees
Grease & Line all sides of a 1 lb Bread Loaf Pan
Add Sugar, Lemon Zest, Flour, Baking Powder & Salt together in a large bowl and use a hand mixer to combine
With the hand mixer still running drop in the softened butter 1 Tbsp at a time
Mix until crumbly
Add in the Vanilla followed by the eggs one at a time
Now add the lemon juice followed by the milk
Rinse & clean your blueberries with water then toss with the extra flour
Fold the blueberries evenly into the mixture
Pour the mixture into the prepared loaf pan and add blueberries on top & a layer of the of the chilled crumble
Bake till golden around the edges, about 50 minutes to an hour
Allow the loaf to chill before diving in!

Like I said, this is too yummy to pass up, so it will be hard to wait for it to cool down…. Check out those beautiful slices! Delish!!

Enjoy!!

xx

Jacquelyn