Blueberry crumble bread with blueberry sauce🫐🍋✨ Recipe: Ingredients Blueberry Sauce -1 1/4 cups blueberries (185g) -1/4 cup + 1 Tbsp sugar -1/2 cup water -2 tsp cornstarch + 1 Tbsp water Crumble -1/2 cup granulated sugar (100g) -3/4 cup all-purpose flour (90g) -6 Tbsp unsalted butter, cold and diced (85g) -Pinch of salt Blueberry lemon bread -1 2/3 cups all-purpose flour (200g) -1 1/2 tsp baking powder -1/4 tsp salt -1/4 cup milk, room temperature (59ml) -1/2 cup unsalted butter, room temperature (113g) -1 cup granulated sugar (198g) -2 eggs, room temperature -1 tsp vanilla -2 Tbsp lemon zest -2 Tbsp lemon juice -1 1/4 cups blueberries (185g), tossed in 1/2 Tbsp flour Glaze -1 1/3 cups powdered sugar (152g) -1/4 tsp vanilla -2 Tbsp milk -1 tsp lemon zest Instructions For the sauce: 1. Combine 1 Tbsp water and 2 tsp cornstarch in a small dish and set aside. 2. In a saucepan, bring 1/2 cup water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Stir in the cornstarch slurry and simmer for 1-2 minutes, stirring continuously, until thickened. Remove from the heat and set aside to cool. For the crumble: 1. In a small bowl, stir together flour, sugar, and a pinch of salt. 2. Add 6 tablespoons of cold butter, diced into cubes, and use your fingers to rub the butter into the flour mixture until it forms small crumbs. Refrigerate until ready to use. For the blueberry lemon bread: 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl, beat the butter and sugar until light and fluffy. 4. Add the eggs and vanilla, and mix until combined. 5. Add the lemon zest and lemon juice. Mix until combined. 6. Add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined. Be careful not to over-mix. 7. Toss the blueberries in 1/2 tablespoon flour and gently fold the blueberries into the batter until just combined. 8. Transfer the batter to the prepared loaf pan. Spoon the cooled blueberry sauce evenly over the top, then sprinkle with the crumble. 9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with no wet batter. Blueberry sauce or moist crumbs are okay. If the top is browning too quickly, loosely cover with foil toward the end of baking. 10. Let the bread cool in the pan for 30 minutes, then carefully transfer it to a wire rack to cool completely. For the glaze: 1. Whisk together powdered sugar, vanilla, milk, and lemon zest. Add more powdered sugar if it’s too thin, or more milk if it’s too thick. 2. Once the bread is cooled, drizzle the glaze over the top. Slice and serve. #blueberry #bread #baking #Recipe #bakingrecipe - @_jenperezz