Chicken Lettuce Wraps Made in a Slow Cooker
◷ 3 hr 30 min
BreakfastReader rated
Cindy's Blueberry Lemon Loaf
This loaf is a delightful blend of sweet blueberries and zesty lemon, perfect for breakfast or an afternoon treat. Its moist texture and fresh flavors make it a favorite for sharing with friends and family.
◷1 hr 5 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Prepare and Bake Loaf
Start by heating your oven to 375°F (190°C) and grease a 9x5-inch loaf pan so the bread doesn’t stick. In a small bowl, mix together the sugar, flour, butter, lemon zest, and cinnamon to make the crumbly topping—set this aside for now. In a larger bowl, whisk together the sugar, milk, melted butter, and egg until everything is well combined. Then, add the flour and baking powder to the wet mixture and stir until just blended. Gently fold in the blueberries and extra lemon zest for a fresh burst of flavor. Pour the batter into your prepared pan, and sprinkle the topping evenly over the loaf. Pop it in the oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool a bit before slicing and enjoying!
Why You’ll Love This Recipe
This loaf is a delightful blend of sweet blueberries and bright lemon zest. It’s moist, flavorful, and perfect for any time of day. The balance of tart and sweet makes it a crowd-pleaser.
Serving Suggestions
Serve slices plain or with a light spread of butter or cream cheese. It pairs wonderfully with a cup of tea or coffee. For a special treat, add a dollop of whipped cream or a drizzle of honey.
Storage Tips
Store the loaf tightly wrapped at room temperature for up to three days. For longer storage, keep it in an airtight container in the fridge for up to a week. You can also freeze slices individually, wrapped in plastic, for up to three months.
