Simple and delicious. And guaranteed to be devoured. Everything you love about a blueberry muffin in loaf size. The one-two punch of Almond Extract in combo with Vanilla Extract give this bread delicious flavor that perfectly accompanies the blueberries.
Time: 1.25 hrs
Makes 1 loafRating
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Loading...| For the Bread: | |
| 1 stick butter | |
| 3/4 cup sugar | |
| 1 egg | |
| 1 tsp Pure Almond Extract | |
| 1 tsp Pure Vanilla Extract | |
| 2 cups flour | |
| 2 tsp baking powder | |
| 1 tsp Baker's Salt | |
| 1/2 cup buttermilk | |
| 2 cups fresh or frozen blueberries | |
| For the Streusel: | |
| 3 Tbl cold butter | |
| 2 Tbl flour | |
| 2 Tbl brown sugar |
| 1. | Preheat the oven to 350°. Spray a 9X5 muffin pan with nonstick spray. Create the streusel by rubbing together the cold butter, flour and brown sugar until it's a crumbly consistency. Set in the fridge until ready to use. |
| 2. | Combine the flour, baking powder and salt. |
| 3. | Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the egg, Vanilla Extract and Almond Extract. |
| 4. | Add the flour mixture and buttermilk, a little at a time, alternating between the two. Quickly fold in the blueberries. Top with the streusel. |
| 5. | Bake for 45-50 minutes or until a skewer inserted in the center comes out with only a few moist crumbs. Allow to cool for 20 mins in the pan, then turn out onto a rack to cool completely. |
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