Blueberry Muffin Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons lemon zest
• 1/2 cup milk
• 1 1/2 cups blueberries (fresh or frozen, thawed and drained)
• 3 tablespoons brown sugar
• 3 tablespoons granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter (cold, cubed)

Instructions

1. 1

   Heat oven to 325 degrees F. Grease bottom and sides of 8 1/2-by-4 1/2-inch loaf pan with butter or spray with cooking spray.

2. 2

   In medium bowl, whisk flour, baking powder and salt. In separate large bowl, beat butter and sugar 1 to 2 minutes until light and fluffy. Beat in eggs, one at a time, until combined. Add lemon zest. Beat in dry ingredients alternately with milk, beginning and ending with flour mixture. Fold in blueberries. Pour batter into prepared loaf pan.

3. 3

   To make crunch topping: In small bowl, combine sugars and flour. Using fingers or pastry blender, mix in butter until mixture resembles coarse meal. Sprinkle mixture over top of batter in loaf pan.

4. 4

   Bake loaf 1 hour 15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely. Run knife along edges of pan before removing loaf.