Lemon Blueberry Bread

1/3 cup butter, softened or Meyer Lemon Olive Oil
1 cup white sugar...
4 tbs lemon juice
2 eggs
1 ½ cups flour
1 tsp baking powder
1 tsp sea salt
½ cup milk
3 tbs lemon zest
1 cup frozen blueberries, rinsed well
2 tbs Lemon Sugar
2 tbs Wild Blueberry Sugar

Oven = 350, grease an 8x4 inch loaf pan.

 

Cream butter and white sugar unitil well blended.  Mix in lemon juice, and egg until fully blended. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour batter into prepared pan. Sprinkle Lemon Sugar and Wild Blueberry Sugar on top. 
Bake in preheated oven for an hour or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes.

 

 

Blueberry Buckle

3/4 cup white sugar

1/4 cup butter or Arbequina Extra Virgin Oilve Oil

1 egg

1/2 cup milk

2 cups all-purpose flour

2 tsp baking powder

 1/2 tsp sea salt

2 cups frozen blueberries, rinsed well

1/4 cup white sugar

1/4 cup Lemon Sugar

1/3 cup all-purpose flour

1 tsp Vietnamese Cinnamon

1/4 cup butter, softened

Oven = 375.  grease one 8x8 inch pan.

Cream together 3/4 cup sugar, butter or olive oil, and egg.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.

To make topping: Combine ¼ cup white sugar, ¼ cup Lemon Sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

Bake at 375 degree F (190 degrees C) for 25-30 minutes.