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1
TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
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2
Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
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3
In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
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4
Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
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5
Place the topping mixture onto the top of the bread batter.
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6
Bake at 350u00b0 F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
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7
Remove from oven and cool blueberry bread in pan on a rack.
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8
NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.
