BLUEBERRY-BASIL LOAF

Blueberry-Basil Loaf image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 12

Number Of Ingredients 15

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1 1/4 cups fresh blueberries
1 tablespoon Gold Medal™ all-purpose flour
2 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
1 teaspoon vanilla
2 eggs
1/4 cup coarsely chopped fresh basil leaves
1/2 cup packed brown sugar
1/4 cup butter, melted
2/3 cup Gold Medal™ all-purpose flour

Steps:

Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread batter in pan.
In medium bowl, mix brown sugar and 1/4 cup butter until blended. Using fork, stir in 2/3 cup flour until mixture is crumbly. Sprinkle topping over batter.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Fat 2, ServingSize 1 Slice, TransFat 0 g