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Blueberry-Basil Loaf

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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The combination of blueberry and basil gives this loaf a light, fresh flavor complimented by its easy-to-make struesel topping.

Blueberry-Basil Loaf

  • Prep Time 20 min
  • Total 2 hr 40 min
  • Servings 12
  • Ingredients 15
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Ingredients

Bread

  • 1 1/4 cups fresh blueberries
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup coarsely chopped fresh basil leaves

Topping

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 2/3 cup Gold Medal™ all-purpose flour
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
  • Step 
    2
    In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread batter in pan.
  • Step 
    3
    In medium bowl, mix brown sugar and 1/4 cup butter until blended. Using fork, stir in 2/3 cup flour until mixture is crumbly. Sprinkle topping over batter.
  • Step 
    4
    Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
100
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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