blueberry bread

On my way out of the store this morning I picked up a small package of blueberries.

I love all berries, but blueberries are tops.

Most people just make muffins out of them, but I like blueberry bread. Warm, with real butter. Preferably with a tall cold glass of milk. So yum!

Crumbly topping is good too :)

For blueberry bread:

3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, beaten
1 2/3 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped pecans or walnuts

Pre-heat the oven to 350°.
Grease and flour a 9x5x3-inch loaf pan.

In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Make a well in the center and set aside.

In a medium bowl, combine beaten egg, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.

Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf pan.

For the crumbly topping you'll need:

1 tablespoon butter
1/4 cup flour
2 to 4 tablespoons sugar, depending on how sweet you want it

Cut the butter into the flour and 2 tablespoons sugar. If it doesn't seem sweet enough (yes, taste it!) add 1 or 2 more tablespoons sugar and stir in.
Sprinkle over the top of the bread in the pan.

Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool blueberry bread in pan on a rack. For best flavor, wrap and store overnight.