Bread
¼ cup butter, softened
½ cup sugar
2 large eggs
2 cups unsifted flour
2 tsp. baking powder
¼ tsp. salt
1/3 cup milk
1 tsp. vanilla
2 tsp. grated lemon peel (make sure to only grate the yellow part)
1 cup wild Maine blueberries (or whatever you can find)
Cinnamon Mixture
1/3 cup sugar
¼ cup brown sugar
¼ cup all-purpose flour
2 tsp. cinnamon
2 Tbsp. cold butter, cut into bits
Bread: Preheat oven to 350 degrees. Lightly grease and flour a 9x5x3 inch loaf pan. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add flour, baking powder, salt, milk, vanilla and lemon peel all at once. Stir just until combined. Fold in the blueberries.
Cinnamon Mixture: In a small mixing bowl, combine sugar, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until crumbly.
Assembly: Turn ½ of the batter into the prepared pan. Sprinkle ½ of the cinnamon mixture over top. With a butter knife, swirl cinnamon mixture into batter about 1 inch deep. Spoon remaining batter on top. Sprinkle with remaining cinnamon mixture and swirl lightly again. Bake until golden on top and a toothpick comes out clean, 55 to 6o minutes. Cool in pan 5 minutes; turn onto cooling rack and cool.
Comments