LEMON BLUEBERRY BREAD

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Ingredients

  • 1 c frozen blueberries

  • 2 tbsp. granulated sugar

  • 1/4 cup all-purpose Robin Hood flour

  • 2 tbsp. unsalted butter, soft
    cake bread

  • 1/2 cup unsalted butter, soft

  • 1 cup granulated sugar

  • 2 eggs

  • 2 tbsp. vanilla extract

  • 2 cups all-purpose Robin Hood flour

  • 2 tbsp. Baking powder

  • 1/2 tsp. salt

  • 2 tbsp. finely grated lemon peel

  • 2/3 cup milk

  • 1 c frozen blueberries

  • 2 tbsp. brown sugar envelope

  • Preparation :

Heat the oven to 350°F (160°C). Line an 8-by-4-inch (1.5 L) loaf pan with paperparchment.

Cake: Combine sugar, brown sugar and flour in a large bowl. Stir the butter with a mixer or 2 knives until the mixture is very crumbly, then set aside.

Cake baking: Cream the butter and sugar into a large bowl with an electric mixer. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Mix the flour, baking powder, salt and lemon peel. Alternatively, add the dry ingredients in 3 batches and the milk in 2 batches to the butter mixture, stirring with a wooden spoon. Put the blueberries in the mixture, and fold it gently. Pour into the prepared skillet. Sprinkle with streusel.

Bake in the center of a preheated oven for 70 to 75 minutes or until a probe inserted in the center of the cake comes out clean.

Enjoy !

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