Lemon Blueberry Streusel Bread

DF, V, VG

This week at the grocery store blueberries were on sale, so I stocked up.  I love to add them to greek yogurt or throw them into a smoothie for breakfast, and they’re also great in breads.  Well in my house we call it bread, but others might call it cake.  You see if you call it bread, you don’t have to feel quite as bad about eating a piece.  But in reality, as with anything you eat, it’s all about portion size. This bread reminds me of my Sithoo, who also made a lemon blueberry bread, but I made my own substitutions like adding a streusel top.  I wouldn’t be her granddaughter without making substitutions, something she practiced quite often.

Food 138

Lemon Blueberry Streusel Bread

For the bread:
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
6 tbs canola oil
2/3 c sugar
2 eggs or egg substitute
zest and juice of 2 lemons
1/2 tsp vanilla extract
1/2 c water
1 c blueberries

For the streusel:
2 tbs sugar
2 tbs brown sugar
1/2 c flour
1 tsp cinnamon
4 tbs coconut oil
Preheat oven to 350.  In a medium sized bowl combine flour, salt, baking soda, and baking powder.  In a separate bowl add sugar and canola oil, mix until well combined.  Add eggs one at a time, mixing well.  Add vanilla, juice and zest of lemons, and water.  Add flour mixture in thirds until all has been incorporated.  Mix in blueberries.  Pour mixture into a prepared loaf pan.

In a bowl combine sugar, brown sugar, flour, cinnamon, and coconut oil.  Mix with a fork until texture is similar to wet sand.  Pour over bread, pressing into loaf pan.

Bake for 45 – 50 minutes until a toothpick comes out clean.

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