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
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
-
Step1Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 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:
FreeCarbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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