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Blueberry Basil Loaf
This sweet, tender quick bread is studded with fresh blueberries and chopped basil. The unexpected pairing of bright lemon peel, sweet berries, and aromatic basil creates a refreshing flavor profile. A buttery brown sugar crumble tops the loaf for a crisp finish. Serve this unique bake for a weekend brunch or a mid-afternoon snack with tea.
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 one tablespoon of flour in a small bowl and set them aside.
- 2Whisk together two and a quarter cups of flour, the granulated sugar, baking powder, grated lemon peel, and salt in a large mixing bowl.
- 3Whisk the buttermilk, six 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.
- 4Transfer the batter into the prepared loaf pan and spread it into an even layer.
- 5Combine the brown sugar and a quarter cup of melted butter in a medium bowl. Stir in two-thirds of a 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. Test the center with a toothpick to ensure it 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.
- 8Allow the bread to cool completely for about one hour.
- 9Slice the finished loaf and serve.