Blueberry Breakfast Bread
(adapted from here)
½ cup unsalted butter, room temperature
2 tsp. lemon juice
7/8 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
½ tsp. kosher salt
1 tsp ground allspice (optional)
2 cups fresh blueberries
½ cup buttermilk
1 Tbsp sugar for sprinkling on top
- Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, salt, and allspice.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. If baking in a loaf pan as I did, increase baking time to 60min. Let cool at least 15 minutes before serving.
Husband approved! He liked that it wasn't overly sweet.