Ingredients: 1/3 cup melted butter - 1 cup sugar - juice of 1
lemon - zest of 1 lemon
- 3 eggs - 1 1/2 cups all-purpose wheat flour - 1
teaspoon baking powder - pinch of salt
- 1/2 cup skim milk - 1 cup
fresh blueberries - 1/2 cup chopped almonds
Sugar crisp topping: 1/2 cup brown sugar - 1/2 cup chopped almonds -
tsp vanilla extract - 1/2 tsp salt
Directions: Preheat oven to 350 degrees. Grease and flour loaf pan, or 4 mini loaf pans. Combine flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar on medium speed or by hand until light and fluffy. While still beating, add the eggs (one at a time) and mix well. Pour in the lemon juice. Start add the flour mixture, alternating with milk until both have been completely added. Fold in the lemon zest, blueberries, and almonds with a soft spatula so you don’t burst the berries. Pour into prepared pan(s). Mix all the ingredients for the sugar crisp topping, then sprinkle over the loaf batter. Bake for 60 minutes (50 minutes for mini loaves)
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