Blueberry Lemon Loaf

by Sue Taggart

This recipe is great for breakfast or a teatime treat. It can be baked in a loaf pan or muffin pan depending how you prefer to serve it.
Makes 1 loaf or 12 large muffins:


3/4 c sugar

1/2 c milk

4 tbsp (1/2 stick) unsalted butter

1 egg

2 c unbleached all-purpose flour (I like King Arthur flour for baking)

2 tsp baking powder

1/4 tsp salt

1/4 tsp salt

2 c fresh blueberries

1 tbsp grated lemon zest


1/2 c sugar

1/3 c unbleached all-purpose flour

4 tbsp (1/2 stick) unsalted butter

1 tsp grated lemon zest

1/2 tsp ground cinnamon

Preheat the oven to 375 degrees F. Oil a 9”x5” loaf pan. Combine all the topping ingredients in a small bowl (should resemble large breadcrumbs). Set aside.

In a medium bowl cream together the butter and sugar, gradually add the egg and finally the milk. Stir until smooth. In another bowl combine the flour, baking powder and salt. Stir this into the wet ingredients then fold in the blueberries and lemon zest.

Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is a dark golden brown and forms a think, crunchy crust—approximately 50-60 minutes. Cool in the pan before transferring to a wire rack to finish cooling.

For a really lovely centerpiece, place the loaf on a large platter and surround with fresh lemon slices and fresh berries.

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