I threw myself down a challenge ... the contents of my freezer ... hehehe ... it crazy how I made the ant and accumulated lots of good things ... we begin with the containers of blueberries ... well need to make room to put my Christmas candy ...;)
Blueberry and lemon bread
1 / 2 cup unsalted butter, softened 1 cup
granulated sugar 3 eggs
2 teaspoons vanilla 2 cups flour
purpose ROBIN HOODMD
2 teaspoons powder
paste 1 / 2 teaspoon salt
2 tablespoons finely grated lemon zest
2 / 3 cup milk 1 cup
fresh or frozen blueberries Streusel
Trim:
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 / 4 cup all-purpose flour ROBIN HOODMD
2 tablespoons unsalted butter, softened
Preparation:
Preheat oven to 350 º F (160 º C). Line a loaf pan 8.5 "x 4.5" (1.5 L) with parchment paper.
Trim streusel: Combine the granulated sugar, brown sugar and flour in a bowl. Add butter, cutting until the mixture is very crumbly and set aside.
Beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Combine flour, baking powder, salt and lemon zest. Add alternately dry ingredients and milk to butter mixture, stirring with a wooden spoon, making 3 additions of dry milk and 2. Add blueberries, folding gently. Pour into prepared pan. Sprinkle with streusel.
Bake in center of preheated oven for 70-75 minutes or until topping is golden and toothpick inserted in center comes out clean.
Tips:
If using frozen blueberries, do not do thaw. Toss them with 1 tablespoon tablespoon (15 ml) all-purpose flour before adding them to the dough, to prevent them from "bleeding".
can double or triple the streusel easily. Use on muffins, pies without top or other quick breads.
Source: Simply Homemade
Blueberry and lemon bread
1 / 2 cup unsalted butter, softened 1 cup
granulated sugar 3 eggs
2 teaspoons vanilla 2 cups flour
purpose ROBIN HOODMD
2 teaspoons powder
paste 1 / 2 teaspoon salt
2 tablespoons finely grated lemon zest
2 / 3 cup milk 1 cup
fresh or frozen blueberries Streusel
Trim:
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 / 4 cup all-purpose flour ROBIN HOODMD
2 tablespoons unsalted butter, softened
Preparation:
Preheat oven to 350 º F (160 º C). Line a loaf pan 8.5 "x 4.5" (1.5 L) with parchment paper.
Trim streusel: Combine the granulated sugar, brown sugar and flour in a bowl. Add butter, cutting until the mixture is very crumbly and set aside.
Beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Combine flour, baking powder, salt and lemon zest. Add alternately dry ingredients and milk to butter mixture, stirring with a wooden spoon, making 3 additions of dry milk and 2. Add blueberries, folding gently. Pour into prepared pan. Sprinkle with streusel.
Bake in center of preheated oven for 70-75 minutes or until topping is golden and toothpick inserted in center comes out clean.
Tips:
If using frozen blueberries, do not do thaw. Toss them with 1 tablespoon tablespoon (15 ml) all-purpose flour before adding them to the dough, to prevent them from "bleeding".
can double or triple the streusel easily. Use on muffins, pies without top or other quick breads.
Source: Simply Homemade
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