Blueberry Lemon Crumble Loaf Recipe
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!
