BLUEBERRY STREUSEL LOAF BREAD

Of all the berries I know, blueberry is on the top of my list eventhough these berries are not widely grown here in the Philippines (as far as I know). I first tasted blueberry in cheesecakes and I loved the taste. Then there are blueberry shakes, blueberry yogurt (mixed berries actually), blueberry preserves and blue muffins available at supermarket, deli stores, bakeshops and restaurants.

 

I am really an avid fun of Smuckers Blueberry Preserves. I use this for my cheesecakes, pancakes and as toppings or stuffing. The sweetness and sourness of the berries goes well in almost every baked goods. Honestly, having blueberries in your product makes it premium so I can sell this perhaps a little much higher. Originally this should be a blueberry muffin since I was craving for one. I only have limited baking tools though so I just made it loaf instead. This is also the first time I will be doing a streusel so immediately I searched for the proper way of doing it. You can also use this recipe in making your muffins using your muffin cups.

Ingredients:

1 cup Fresh Milk

2 Large Eggs, slightly beaten

1 tsp Vanilla Extract

3 cups All Purpose Flour

1 cup White Sugar, granulated

1 Tbsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter, chilled & cut into small cubes

2 cups Blueberry Preserves

1/2 Tbsp Lemon Zest

2 Tbsp Unsalted Butter, melted

Procedure:
1. Preheat oven at 177°C (350°F). Spray aluminum pan with vegetable oil then line with greaseproof paper.

2. In a mixing bowl, mix together all the wet ingredients which includes fresh milk, eggs and vanilla extract. 

3. In another mixing bowl, combine the dry ingredients. Add in flour, sugar, baking powder and salt. 
4. Blend cut unsalted butter into the flour mixture with two knives or fork until forms coarse crumbs. 
5. Remove one cup of the mixture and set aside. This will be used for the streusel toppings.
6. Fold in the blueberries and lemon zest in the remaining muffin batter.Add the milk and egg mixture to the flour mixture. Stir until just combined. 
7. Fill each lined aluminum pan with the batter.

8. In making the streusel topping, add the melted unsalted butter over the reserved cup of streusel topping. 
9. Mix together with the use of fork until it is crumbly. Sprinkle over the top of each loaf. 
10. Place in the oven and bake until very lightly browned and firm. for about 18 - 22 minutes. 
11. Place on a wire rack to cool. Unmold and ready to serve.

Tips:
1. Frozen blueberries aside from fresh ones but do not thaw the berries before using them.  
2. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue. 
3. Do not over mix this mixture or the muffins will be tough when baked.

4. Insert a toothpick at the center and when it comes out clean, it means that the loaves or muffins are ready.


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