MINI BLUEBERRY STREUSEL LOAVES

~ Pampered Chef

STREUSEL
2 T. butter, melted
1/2 c. flour
1/4 c. sugar

BREAD
1/2 c. butter, softened
3/4 c. sugar
1 egg
2 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. low-fat buttermilk
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray mini loaf pan with cooking spray.

To make streusel topping, combine butter, flour, and sugar in small bowl. Mix until it resembles a coarse crumb, then set aside.

In large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until thoroughly combined.

In small bowl, combine flour, baking powder, and salt. Alternate between flour mixture and buttermilk, adding a little of each at a time to the butter and sugar mixture. Gently fold in blueberries.

Pour 1/3 cup of batter into each of the 8 wells of the pan. Sprinkle streusel evenly over loaves. Bake 25 minutes or until toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pan before removing to cooling rack.

Notes: These taste good, but I'm going to do a couple things differently next time. First, the streusel was stickier than a coarse crumb, so I'm not going to melt the butter next time and see how it works. Second, my blueberries were frozen, as that's how I buy them from Gingerich Farms, and sunk to the bottom of the loaves. I think I'll coat them in a little bit of flour next time and see if that helps them stay distributed more evenly through the bread.