Blueberry Bread Jan Peterson
1 ½ cup fresh blueberries 2 ½ cup+ 1 Tbsp. Flour
2 tsp. Baking powder ½ tsp. Salt
½ tsp. Grated nutmeg ½ cup soft butter
1 1/3 cups sugar 2 Tbsp. Lemon peel
2 large eggs
1 cup milk
1/4 cup chopped walnuts 1/4 cup sugar
2 Tbsp. Flour ½ tsp. Cinnamon
2 Tbsp. Butter
Spray 2 loaf pans with non-stick spray. Mix flour, baking powder, salt and nutmeg. In large bowl, beat butter sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. On low speed, alternately beat in flour mixture with mix until blended. Stir in floured blueberries Spread into prepared pans. Prepare streusel - In blender, pulse nuts, sugar, flour and cinnamon until nuts are fully ground. Add butter - pulse until mixture is evenly moistened. Sprinkle evenly over top of loaves, pressing gently into top. Bake at 350 for approximately 50 minutes or until toothpick comes out clean. Cool breads in pan for 20 minutes.
Loosen edges, carefully remove from pans. Cool.