| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Home cookin |
4 |
Servings |
INGREDIENTS
|
|
— Topping— |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Unbleached all-purpose |
|
|
Flour |
| 4 |
tb |
Stick – American) |
|
|
Unsalted butter, at room |
|
|
Temperature |
|
|
OR 1/4 cup unsweetened |
|
|
Applesauce |
| 1 |
ts |
Grated lemon zest |
| 1/2 |
ts |
Ground cinnamon – The batter— |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Milk |
| 4 |
tb |
(1/2 stick) unsalted |
|
|
Butter, at room temperature |
|
|
OR 1/4 cup unsweetened |
|
|
Applesauce |
| 1 |
|
Egg |
| 2 |
c |
Unbleached all-purpose |
|
|
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
c |
Fresh blueberries |
| 1 |
tb |
Grated lemon zest |
INSTRUCTIONS
From Julia Leatherwood A fragrant tea cake with a crunchy top.
Preheat oven to 375°F. Oil a 9 x 5 x 3 inch loaf pan.
Stir the topping ingredients together in a small bowl until smooth. Set
aside.
In a medium size bowl, stir the sugar, milk, butter and egg together until
smooth.
In another bowl, toss the flour with the baking powder and salt.
Stir this into the wet ingredients, and then fold in the blueberries and
lemon zest.
Transfer the batter to the prepared loaf pan, and sprinkle with the
topping. Bake until the topping is deep golden and has formed a thick
crust, 50 minutes. Cool in the pan for 5 minutes, then transfer the bread
to a wire rack to continue cooling.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
17, 1998
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