Blueberry Loaf

July 11, 2010

It’s become a family tradition: we pick blueberries, we make jam, we bake, and life is good. This year is no exception.

I made another Blueberry Pie, which was beautiful. (It disappeared before I had a chance to confirm my suspicions about its flavor, but based on the anecdotal evidence, that was one fine pie!)

We’ve also been making loads and loads of blueberry loaves. I began by making muffins for some friends who were driving cross-country, but we quickly discovered that this recipe makes a mean loaf—caky, moist, studded with blueberries and topped with just the right amount of streusel (read: a lot!). The batch that’s currently making the house smell so very good is #5 in the last week or so. Did I mention that life is good?

Blueberry Loaf
adapted from Epicurious.com

You’ll need:
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)

For streusel
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
cinnamon to taste (I put in enough to make the streusel change color)

Put oven rack in upper third of oven and preheat to 375°F. Generously spray two loaf pans with nonstick spray.

Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Set aside.

Whisk together flour, sugar, baking powder, and salt in a bowl. Set aside.

Rub together all streusel ingredients in a bowl with your fingertips until crumbly. Set aside.

Stir wet ingredients into dry ingredients until just combined, then gently fold in the blueberries.

Pour batter into loaf pans and top with streusel. Bake until a tester comes out clean. (Start testing after 25 minutes.)

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