Blueberry Cobbler Loaf Bread

Name: Blueberry Cobbler Loaf Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf, 8-10 serving(s)
Ingredients: 3 tablespoons butter, melted; 2/3 cup brown sugar; 4 tablespoons flour; 1 teaspoon cinnamon; 1/2 cup walnuts, chopped; 3 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 eggs, beaten; 1 cup milk; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon lemon peel, grated; 1 tablespoon flour; 1 1/2 cups fresh blueberries (or use frozen blueberries)

Submitted by pink cook

"I combined two good similar recipes in this excellent one to prepare a really good blueberry cobbler bread like muffins in a loaf that want to share here. Enjoy."

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photo by Dreamgoddess

Ready In:: 1hr 20mins
Ingredients:: 16
Yields:: 1 loaf
Serves:: 8-10

ingredients

TOPPING
3 tablespoons butter, melted
²⁄₃ cup brown sugar
4 tablespoons flour
1 teaspoon cinnamon
¹⁄₂ cup walnuts, chopped
BREAD
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 eggs, beaten
1 cup milk
¹⁄₄ cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon peel, grated
1 tablespoon flour
1 ¹⁄₂ cups fresh blueberries (or use frozen blueberries)

directions

TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
Place the topping mixture onto the top of the bread batter.
Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
Remove from oven and cool blueberry bread in pan on a rack.
NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.

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Reviews

1/2 hour into baking the topping was browning and almost burndt...i had to move it down 1 rack to the bottom 1/3 of the oven...wish i would have known to do this from the receipe..

Diana C.
I made this recipe several weeks ago, but apparently my original review didn't go through. This was a delicious bread and very easy to make. Thanks bunches for posting the recipe pinky kookie!

Dreamgoddess

RECIPE SUBMITTED BY

pink cook

United States

I learned how to cook since I was young helping my dear Mom in the kitchen. Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.

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