Description
Try Sassy Mama's blueberry crumble lemon loaf recipe for your next gathering.
Ingredients
- 2 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1/3 cup (43g) all-purpose flour
- pinch of kosher salt
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 1/2 cups all-purpose flour, plus 1 tablespoon for coating blueberries
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- Juice from 1 lemon
- 1/4 cup (60g) milk, at room temperature
- 1 1/2 cups (215g) fresh blueberries
- 1/2 cup powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon milk or cream
Instructions
- Making the crumble: In a small bowl, mix together melted butter (2 tbsp) , granulated sugar (3 tbsp), all-purpose flour (1/3 cup), and a pinch of kosher salt until crumbly. Place the crumble mixture in the refrigerator while preparing the batter.
- Prep: Preheat the oven to 350°F. Spray loaf pan with nonstick cooking spray and set aside.
- Combine: In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), combine granulated sugar and lemon zest.
- Mix: Add flour, baking powder, and salt to the sugar mixture. Mix until combined. With the mixer running on medium-low speed, add softened butter 1 tablespoon at a time until the mixture turns crumbly. Mix in vanilla extract and eggs until combined. Mix in lemon juice and milk.Toss blueberries in a small bowl with 1 tablespoon flour. Gently fold the flour-coated blueberries into the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour or until a cooked through.
- Cool: Allow the loaf to cool for about 45 minutes at room temperature. Before drizzling with lemon glaze.
