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Blueberry Basil Loaf
Sweet, tender, and bursting with fresh fruit, this quick bread brings an unexpected twist to your baking routine. The combination of bright lemon peel, juicy blueberries, and aromatic basil creates a surprisingly refreshing flavor profile that works beautifully together. A buttery brown sugar crumble bakes right on top, giving you a crisp, golden finish in every slice. It's a unique bake that pairs wonderfully with your morning coffee or afternoon tea.
Equipment
- Oven
- Loaf Pan
Ingredients
- 1¼ cups fresh blueberries
- 1 tablespoon all-purpose flour
- 2¼ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel
- ½ teaspoon salt
- 1 cup buttermilk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup coarsely chopped fresh basil leaves
- ½ cup packed brown sugar
- ¼ cup butter, melted
- 2 ⁄ 3 cup all-purpose flour
Instructions
- 1Preheat the oven to 375°F and coat a 9x5-inch loaf pan with cooking spray. Toss the fresh blueberries with 1 tablespoon of flour in a small bowl and set aside. Coating the berries prevents them from sinking to the bottom of the batter.
- 2Whisk together 2¼ cups of flour, the granulated sugar, baking powder, grated lemon peel, and salt in a large mixing bowl.
- 3Whisk the buttermilk, 6 tablespoons of melted butter, vanilla, and eggs in a medium bowl until smooth. Pour this wet mixture into the dry ingredients and stir until just combined. Gently fold in the floured blueberries and chopped basil. Don't overmix, or the bread will become tough.
- 4Transfer the batter into the prepared loaf pan and spread it into an even layer.
- 5Combine the brown sugar and ¼ cup of melted butter in a medium bowl. Stir in ⅔ cup of flour with a fork until the mixture forms coarse crumbs. Scatter this topping evenly over the batter.
- 6Bake for 1 hour and 5 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- 7Let the loaf cool in the pan for 10 minutes. Carefully loosen the edges and transfer the bread to a wire cooling rack to cool completely for about 1 hour before slicing.
Notes
- Browning: If the loaf becomes too dark while baking, cover it loosely with aluminum foil during the last 30 minutes.
- Fruit tip: You can freeze the blueberries before adding them to the batter to help prevent them from sinking to the bottom of the loaf.
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.