Lemon Blueberry Crumb Loaf

Saturday, March 30, 2019

Again and again, I find myself taking the average and amping it up big time. Case in point, an already amazing lemon blueberry loaf, like the one over here ... a classic, a favourite, a much-appreciated snack whether you pack it in your kids' lunch or bring it to work. But surely one shouldn't rest on their laurels because this is what happens when you don't ... a lovely crumb exterior that, combined with the lemon glaze, makes this a drool-worthy treat.

This recipe makes two loaves, because believe me, you'll appreciate the extra loaf. Slice and freeze it if you don't know who to bribe :D

If you'd like to make it in a 9x13 pan, I've got a similar recipe here, that makes kinda like a one layer cake version of this. Works for smaller bite-sized treats.

I made these loaves with fresh blueberries, though I'm sure frozen ones would work in a pinch when not in season. Give it a try, I'm sure you'll be hooked.

480 g (4 cups) all purpose flour
2 tbsp baking powder
1 tsp salt
225 g (1 cup / 2 sticks) unsalted butter, at room temperature
300 g (1-1/2 cup) granulated sugar
4 large eggs, at room temperature
2 lemons, zested and juiced
2 tsp essential lemon oil (optional)
240 ml (1 cup) Greek yogurt
1-1/2 cup fresh blueberries

120 g (1 cup) all purpose flour
200 g (1 cup) sugar
2 tsp cinnamon powder
55 g (4 tbsp) unsalted butter, melted, at room temperature

Lemon Glaze:
120 g icing sugar
30 ml (2 tbsp) freshly squeezed lemon juice

1. Place the crumble ingredients in a medium bowl, mix with a fork, refrigerate until needed.
2. Preheat the oven to 170C or 340F.
3. Butter and line 2 4x10 inch loaf tins.

4. Sift the flour, baking powder and salt into a large bowl, and set aside.
5. In the bowl of a stand mixer, on medium-high speed, beat the butter and sugar until light and fluffy.
6. Add the eggs, one at a time, waiting until incorporated before adding the next one. Scrape the bowl down as necessary.
7. Reduce the speed to low and stir in the lemon juice, zest and oil (if using).
8. Alternate adding the flour (in 3 additions) and the yogurt (in 2 additions), beginning and ending with the flour.

9. Pour batter into the loaf tins, run a skewer through it to remove air bubbles, then tap on a towel-lined counter for good measure.
10. Place the blueberries on top of the batter, then sprinkle the cinnamon crumble on top.

11. Bake for 55-60 minutes until a skewer inserted in the middle of the loaf runs clean.
12. Let cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

13. In the meantime, make the glaze by whisking together the icing sugar and lemon juice. You may need to adjust the consistency to allow for a good 'drip'.
14. After the cake has cooled, pour the glaze on the loaf in a zigzag motion.

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