Recipe - Lemon Blueberry Bread

Topping
One half cup Sugar
1/3 cup Unbleached allpurpose
Flour
4 tablespoon Stick American)
Unsalted butter, at room
Temperature
OR One fourth cup unsweetened
Applesauce
1 teaspoon Grated lemon zest
One half teaspoon Ground cinnamon
The batter
Three fourths cup Sugar
One half cup Milk
4 tablespoon (One half stick) unsalted
Butter, at room temperature
OR One fourth cup unsweetened
Applesauce
1 Egg
2 cup Unbleached allpurpose
Flour
2 teaspoon Baking powder
One half teaspoon Salt
2 cup Fresh blueberries
1 tablespoon Grated lemon zest

From Julia Leatherwood A fragrant tea cake with a crunchy top.

Preheat oven to 375°F. Oil a 9 x 5 x 3 inch loaf pan.

Stir the topping ingredients together in a small bowl until smooth. Set
aside.

In a medium size bowl, stir the sugar, milk, butter and egg together until
smooth.

In another bowl, toss the flour with the baking powder and salt.
Stir this into the wet ingredients, and then fold in the blueberries and
lemon zest.

Transfer the batter to the prepared loaf pan, and sprinkle with the
topping. Bake until the topping is deep golden and has formed a thick
crust, 50 minutes. Cool in the pan for 5 minutes, then transfer the bread
to a wire rack to continue cooling.

Posted to MMRecipes Digest by "Beth Ide" rev_ide@email.msn.com on Aug
17, 1998