Wisconsin State Fair Award Winning Blueberry Lemon Quick Bread
Makes 1 large loaf Lemon sugar topping: ⅓ cup sugar
1 ½ teaspoons finely grated lemon zest (from 1 lemon)
Bread batter: 2 ½ cups flour
2 ½ teaspoons baking powder
2 cups fresh blueberries 2 large eggs
1 ⅛ cups sugar
1 teaspoon salt
½ teaspoon grated lemon zest
¼ cup (½ stick) butter ¼ cup vegetable oil
1 cup buttermilk
1 ½ teaspoons vanilla extract
Make lemon sugar topping: Thoroughly mix sugar and lemon zest in a bowl. Preheat oven to 350 degrees. Spray or oil/flour bread pan. Make batter: In a large bowl, whisk flour, baking powder and salt together. Gently stir in blueberries to coat. In a medium bowl, vigorously whisk sugar, lemon zest and eggs until thick. Slowly whisk in butter and oil until combined. In a glass measuring cup or small bowl, whisk buttermilk and vanilla. Stir into egg mixture. Add egg mixture to flour mixture and gently combine. Batter will be a bit lumpy. Do not overmix. Transfer mixture to prepared loaf pan. Sprinkle top with lemon sugar topping. Bake in preheated oven until top cracks and browns slightly and center tests done. About 60 to 70 minutes. Cool slightly, then remove from pan to a rack to cool completely.