A vibrant lemon loaf topped with crisp streusel for contrast, with frozen blueberries baked in for concentrated bursts of fruit.
ABy Annebala
Servings
8
2 cup all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
1 cup granulated sugar
2 tbsp lemon zest
0.5 cup unsalted butter
2 piece eggs
0.75 cup plain Greek yogurt
0.25 cup lemon juice
1 tsp vanilla extract
1.5 cup frozen blueberries
0.33 cup light brown sugar
Calories
422 kcal
Protein
8g
Carbs
70g
Fat
13g
Fiber
2g
Sugar
40g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F and grease a standard loaf pan. Line it with parchment for easy removal.
Streusel
2. Rub together some all-purpose flour, light brown sugar, a little granulated sugar, a pinch of salt, and some unsalted butter with your fingertips until crumbly. Chill the streusel while you make the batter.
0.5 cup all-purpose flour,
0.1 tsp salt,
0.2 cup granulated sugar,
0.2 cup unsalted butter,
0.3 cup light brown sugar
Batter
3. Whisk the remaining all-purpose flour with the baking powder and the remaining salt in a bowl.
1.4 cup all-purpose flour,
1.5 tsp baking powder,
0.4 tsp salt
4. In a separate bowl, rub the lemon zest into the remaining granulated sugar until fragrant. Whisk in the remaining unsalted butter, eggs, plain Greek yogurt, lemon juice, and vanilla extract until smooth.
0.8 cup granulated sugar,
2 tbsp lemon zest,
0.3 cup unsalted butter,
2 piece eggs,
0.8 cup plain Greek yogurt,
0.2 cup lemon juice,
1 tsp vanilla extract
5. Fold the dry mixture into the wet mixture just until almost combined. Toss the frozen blueberries with a spoonful of all-purpose flour, then gently fold them into the batter. Do not thaw the frozen blueberries.
0.1 cup all-purpose flour,
1.5 cup frozen blueberries
Bake
6. Scrape the batter into the loaf pan and scatter the streusel evenly over the top. Bake until the loaf is golden, domed, and a tester inserted in the center comes out with a few moist crumbs, about 55 to 65 minutes. If the top browns too quickly, loosely tent with foil for the last part of baking.
7. Cool the loaf in the pan for 15 minutes, then lift it out and let it cool completely before slicing for the cleanest texture.
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