Lemon Blueberry Bread with Lemon Sugar Topping

What sets this loaf apart is the lemon sugar topping. Stirred together and showered over the batter before baking, it sets into a thick, deep-golden crust that crackles when you slice in, a sweet-tart counterpoint to the soft, berry-studded crumb beneath.

The batter itself couldn’t be simpler, with no mixer required. You stir the wet ingredients smooth, toss the dry together in a separate bowl, then combine and fold in fresh blueberries and lemon zest. A whisper of cinnamon rounds out the lemon.

Tossing the blueberries with a little of the flour before they hit the batter is the small step that keeps them suspended instead of sinking to the bottom of the loaf. Bake until that topping turns deep golden and crusts over thick.

Chef Tips

• Toss the blueberries with a spoonful of the measured flour before folding them in. It keeps them from sinking.
• Don’t overmix once the flour goes in. Stir just until combined for a tender crumb, since overmixing toughens quick breads.
• Use fresh blueberries if you can. Frozen ones bleed and tint the whole batter blue.
• Cool in the pan only 5 minutes, then move the loaf to a rack so the bottom doesn’t steam and go soggy.

Variations

• Swap the butter for unsweetened applesauce in both batter and topping for a lighter loaf.
• Use raspberries or blackberries in place of the blueberries.
• Finish with a simple lemon glaze of powdered sugar and fresh lemon juice for extra zing.