Lemon Blueberry Crumb Loaf
250kcal
Ingredients
For the Loaf
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 large Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1/2 cup Buttermilk
- 1 cup Fresh blueberries
For the Crumb Topping
- 1/3 cup All-purpose flour
- 1/3 cup Brown sugar
- 1/4 cup Unsalted butter melted
- 1/2 teaspoon Cinnamon optional
- 1 pinch Salt
Method
How to Make Lemon Blueberry Crumb Loaf
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Combine the crumb topping ingredients in a small bowl and mix until crumbly. Set aside.
- Whisk together the dry ingredients in a medium bowl.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and lemon zest to the butter mixture.
- Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve the Lemon Blueberry Crumb Loaf.
Nutrition
Serving1sliceCalories250kcalCarbohydrates38gProtein3gFat10gSaturated Fat6gCholesterol45mgSodium200mgPotassium150mgFiber1gSugar15gVitamin A5IUVitamin C4mgCalcium2mgIron5mg