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
Streusel Topping
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.