Lemon Blueberry Bread with Crumble Topping

If someone asked me if there is a flavor combination that represents Spring, then I most definitely pick Lemon/Blueberry. I've always had flavors for each season (ex: Lemon/Blueberry = Spring, Strawberries = Summer, Pumpkin/Apple = Fall, and Peppermint = Winter). Is it just me that does that??

Anyhow, on to the glorious Blueberry Bread...I made this Lemon Blueberry bread for my boyfriend so he can eat it for breakfast, at work, etc. He is in his last year of medical school and busy working at the hospital (future McDreamy?! Yes!). I wanted to make something he can bring to work and snack on during his day. It's not heavy like a pound cake but it's filling enough to satisfy hunger for a few hours until he finds time to grab a bigger meal. 

This Lemon Blueberry Bread is very light and has the perfect amount of blueberries. It's so light it's like eating blueberries on a cloud! The lemon also brings the perfect about of zing to give this bread the extra kick. As for the crumble topping?!?! It's goooood! It gives the bread some texture and who doesn't love a crumble topping?!?! I love eeeeverything with crumble toppings :o) The batter for this recipe is also very versatile so feel free to play around with the filling (ex: raspberry/lemon, strawberry/banana, etc) the possibilities are endless! This recipe makes a lot! So be prepared to have 2 loaves of blueberry bread :o) 

Lemon Blueberry Bread with Crumble Topping 

(LA Times) 

1 cup (2 sticks) butter, melted, plus additional butter for greasing two loaf pans

1 1/2 cups blueberries (or 2 - 3 cups if you like more blueberries)

3 1/2 cups flour, divided

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups sugar

4 large eggs

1 cup milk

2 teaspoons vanilla

1 lemon, zested

Juice of half a lemon

Crumble Topping:

1/2 cup granulated sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

To make the crumble topping:

In a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Set aside.

To make the bread:

Heat the oven to 375 degrees and grease each of two (8-inch) loaf pans with butter. Line the bottom of each pan with parchment paper, and grease the top of the parchment paper with butter. Wash the blueberries and drain. Lightly dry with a paper towel and place in a small bowl. Toss the berries with 2 tablespoons of the flour to coat. Set aside. Place the remaining flour into a large mixing bowl and whisk in the baking powder, salt, baking soda and sugar. Set aside. In a medium bowl, whisk the eggs, then whisk in the milk, vanilla, lemon zest, and lemon juice. Finally, whisk in the 1 cup of melted butter. Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir the ingredients together lightly just to combine; do not overmix the batter. Lastly, gently fold in the berries. Fill the loaf pans evenly; they should be just over half full. Sprinkle the crumble topping evenly over the two loaves. Place the pans in the oven and bake until done, about 50 minutes. Check the bread every 10 minutes after 30 minutes; if it begins to color too quickly, tent it lightly with aluminum foil.