Lately, all I’ve been thinking about is a fruit + lemon formula when it comes to baking. Can we just get blueberry lemon everything?! You better believe I’m working on b&l muffins, scones, pancakes – a whole blueberry lemon week! Just kidding. But really, blueberry and lemon is one of the most perfect flavor combinations ever and then you top it with some crumble?! Stop it! Read on for the blueberry lemon crumble loaf recipe (might I suggest making it for Mother’s Day?)!
Look at that beauty! Sometimes I really think few things in life are as rewarding as baking something and it turning out as it is supposed to, or as you hoped it would. Honestly, I couldn’t wait to cut into this!
No, really. i couldn’t wait to slice it. And it was too hot. And it fell apart. Then the whole thing got eaten, so to be honest, you’re lucky you’re even getting to see the inside of this guy!
Now, this loaf has a lot of blueberries in it – it kind of looks like they sank, but really I just used a whole dry pint of them and they were everywhere. Also, they were so hot and very gooey. Sorry! We couldn’t wait to taste it!
But I learned this little trick that I’ll have to try with other fruits as well – dust the blueberries in flour first before adding them to the batter. This helps them to suspend in the mixture and not sink to the bottom. Did you know this?! Why didn’t y’all tell me that!
You could very easily just skip the crumb topping all together, but really, why would you?! It’s so simple – just some softened butter, sugar, flour and lemon zest. Pop it right on top of the batter and bake it all together. You’ll lose a bit when you slice and wiggle your piece out of the loaf pan, but it’s okay! You’ll still have plenty of crumb left on the slice.
K, I’m making myself drool. Going to have to make this again this weekend!
Blueberry Lemon Crumb Loaf
- 1 1/2 c flour
- 1 tsp baking powder
- 1 tsp salt
- 5 tbsp butter, melted, cooled
- 1 1/4 c sugar
- 2 eggs
- zest and juice of 1 large lemon or 2 small lemons
- 1/2 c milk
- 1 dry pint of blueberries
- 1 tbsp all purpose flour
- 1/4 c softened butter you’ll want room temp butter
- 1/2 c flour
- 1/2 c sugar
- zest of 1 small lemon (or 1 large if you’re going for it)
- Preheat oven to 350. Grease your loaf pan, set aside.
- Melt butter, set aside to cool.
- Mix flour, baking powder and salt in a medium bowl and set aside.
- In a standmixer with the paddle attachment, or in a bowl to use with a hand mixer, combine sugar, eggs, lemon zest and lemon juice. Mix until well combined.
- Add melted butter in small increments, mixing well between additions. You want to make sure to temper the eggs so the butter, if still warm, does not cook the eggs.
- Add flour mixture and milk in two batches to the sugar mixture, adding flour then milk and mixing until well combined before adding more flour and milk.
- Toss blueberries with 1 tbsp flour, gently fold into the batter.
- Pour batter into prepared loaf pan.
- In a bowl, combine crumb topping ingredients. Mix with your hands until a shaggy, crumbly mixture forms.
- Top the batter (now in your loaf pan) with the crumb mixture.
- Bake for ~65 minutes, turning the loaf half way through. I started checking mine at 55. It may need more or less depending on your oven. If the crumb starts to brown too quickly, pop a sheet of foil over it.