July 26, 2013

Blueberry Lemon Streusel Bread

On the Menu Today~
Blueberry Lemon Streusel Bread

Packed full of fresh blueberries,
with a hint of lemon and
topped with a brown-sugar crumb topping.

Blueberry Lemon Streusel Bread

  • For the Streusel Topping:
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 tablespoons cold butter
  • For the Bread:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 2 teaspoons grated lemon rind
  • 3/4 cup fresh or frozen blueberries
To prepare streusel topping:

  1. In a medium bowl, stir together brown sugar, flour, rolled oats, ground cinnamon and ground allspice. Using pastry blender, cut in cold butter until the mixture resembles coarse crumbs. Set aside.
To prepare the bread:

  1. Preheat the oven to 375 º Lightly grease a 9 x 5 loaf pan.
  2. In a large bowl, stir together flour, sugar, baking powder and salt.
  3. In another medium bowl, combine egg whites, milk, melted butter and lemon rind.
  4. Add to flour mixture all at once and stir just until combined. Fold in blueberries.
  5. Spoon bread into prepared loaf pan. Sprinkle with streusel  topping.
  6. Bake at 375 º for 45 minutes or until a toothpick inserted in the center comes out clean.
Bread, Lemon, BlueberryStreusel

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