A delicious lemony bread packed with blueberries and topped with a streusel topping.
Course Bread
Cuisine All-American
Keyword blueberries, lemon, quick bread, streusel
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 389kcal
Author Lynn / Turnips 2 Tangerines
Equipment
loaf pan
Ingredients
For the Streusel Topping:
1/4cupfirmly packed light brown sugar
2tablespoonsall-purpose flour
2tablespoonsrolled oats
1/2teaspoonground cinnamon
1/4teaspoonground allspice
2tablespoonscold butter
For the Bread:
2cupsall-purpose flour
1/2cupsugar
1tablespoonbaking powder
1/8teaspoonsalt
2largeegg whites
3/4cupmilk
3tablespoonsbutter, melted
2teaspoonsgrated lemon rind
3/4cupfresh or frozen blueberries
Instructions
To prepare streusel topping:
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: Preheat the oven to 375° Lightly grease a 9 x 5 loaf pan.
In a large bowl, stir together flour, sugar, baking powder and salt.
In another medium bowl, combine egg whites, milk, melted butter and lemon rind.
Add to flour mixture all at once and stir just until combined. Fold in blueberries.
Spoon bread into prepared loaf pan. Sprinkle with streusel topping.
Bake at 375 for 45 minutes or until a toothpick inserted in the center comes out clean.