Blueberry Bread
1 c butter
3 c sugar
1 1/2 t vanilla extract
1/2 t lemon extract
6 eggs
3 c flour
1/2 t baking soda
1 c sour cream
2 c fresh blueberries - rinsed and completely dried on paper towels before using
In a mixing bowl, cream the butter and sugar. Beat in the extracts. Add eggs, beat well. Combine the flour and baking soda. Add to the mixture alternately with the sour cream. Fold in the blueberries. Spoon into about 28-30 muffin tins lined with cupcake liners if desired. Bake at 350 degrees 15-20 minutes or until the center is done. Although you don't have to use the cinnamon crumb topping, if you choose to, it adds a great texture and flavor. Just sprinkle some crumb mixture onto each muffin before baking.
Crumb Topping:
3/4 c all-purpose flour
A scant 1/2 c brown sugar
2 T granulated sugar
dash salt
1/4 t cinnamon
3/4 stick butter cut into pieces
In a bowl, mix the 3/4 c flour, 1/2 c brown sugar, white sugar, salt and cinnamon. Cut in the butter and working with your fingertips, work in butter pieces, until large clumps form. Store in a baggy in the freezer and use as needed on pies, muffins, granola, ice cream, muffins, quick breads or desserts. In this case - use it to top the blueberry muffins before baking.
Batter is ready for berries!
Folding in the berries
Fresh blueberry muffins
