Sourdough Blueberry Lemon loaf
INGREDIENTS
Crumble topping:
2 tablespoons flour
5 tablespoons cane sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, cold and diced
Wet Ingredients:
1/2 cup softened butter
3/4 cup cane sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 cup sourdough starter
1 1/2 cups fresh blueberries
Dry Ingredients:
1 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
INSTRUCTIONS:
Step 1: Preheat oven to 350 F. Line with parchment paper or grease a 9x5 bread pan and then set aside.
Step 2: In a mixing bowl beat butter and sugar until light and fluffy. Then add sourdough, vanilla extract, eggs, lemon zest and lemon juice. Mix until combined.
Step 3: Add flour, baking powder and salt into wet ingredients. Mix until combined. Do not over mix.
Step 4: In a small bowl put blueberries and sprinkle with 1 tablespoon flour. Give a toss till blueberries are coated with the flour. Then add the blueberries to batter, fold them in.
Step 5: Poor batter into the prepared bread loaf.
Step 6: In a small bowl combine crumble ingredients. Cut in the butter with a fork until the mixture makes course crumbles. Sprinkle crumble over the batter in the pan.
Step 7: Bake for 40 to 45 minutes or until toothpick poke comes out clean. Cool pan on a wire rack before removing bread from pan. Cut a piece and enjoying.