Blueberry Lemon Crumb Bread Recipe

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INGREDIENT

– 1 cup white sugar – 1/2 cup vegetable oil – 1 Tablespoon lemon zest (from about 1 large lemon) – 1/4 cup lemon juice (about 1 lemon's worth) – 3/4 cup buttermilk – 2 large egg – 1 1/2 teaspoons salt – 1 Tablespoon baking powder – 1 Tablespoon poppy seed – 2 1/2 cups + 2 Tablespoons all purpose flour, – 1 cup fresh blueberrie For the crumbs: – 1/4 cup plus 2 Tablespoons all purpose flour – 1/4 granulated sugar – 2 Tablespoons butter, melted For the glaze: – 1/2 cup powdered sugar – 2 teaspoons lemon juice – 1-2 Tablespoons milk

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INSTRUCTION

Preheat oven to 350. Grease 9x5 loaf pan. Combine sugar, oil, lemon zest, and juice in a large bowl. Buttermilk and eggs in another bowl or large measuring cup.

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Step 1

Third basin: salt, baking powder, poppy seeds, 2 1/2 cups flour. Mix the dry ingredients into the sugar mixture three times on low speed, alternating with the buttermilk mixture and scraping the bowl.

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Step 2

Carefully add 2 tablespoons flour and blueberries to batter. Pour batter into pan. Mix flour, sugar, and melted butter in a measuring cup to produce fine crumbs. Sprinkle batter with crumbs.

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Step 3

Bake the bread for 50–65 minutes until a toothpick inserted in the center comes out clean. Chill bread on a rack for 10 minutes after baking.

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Step 4

 Put the bread pan on parchment after knife-cutting. A few crumbs may fall. Not to worry! Put them up.

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Step 5

For the glaze, mix powdered sugar, lemon juice, and milk in a measuring cup until smooth and pourable (more milk if required). Serve icing or dry the cake, then put it in plastic for 3 days.

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Step 6

Eggs In A Basket Recipe 

Also See

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