Blueberry Lemon Bread with Streusel Topping

NOTES

• From: The New Basics Cookbook
• My husband is not a "zest" fan so I left out the lemon zest but wanted to put it in so I left it on the ingredient list below.
• This makes for a delicious breakfast or brunch bread. Warm leftover slices in the microwave.

INGREDIENTS

• Topping: 1/2 c. sugar; 1/3 c. all-purpose flour; 4 tbsp unsalted butter, at room temp; 1 tsp grated lemon zest; 1/2 tsp ground cinnamon
• 3/4 c. sugar
• 1/2 c. milk
• 4 tbsp unsalted butter, at room temp
• 1 egg
• 2 c. all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 c. fresh or frozen blueberries
• 1 tbsp grated lemon zest

DIRECTIONS
1. Preheat oven to 375 degrees. Oil a 9x5-inch loaf pan.
2. Stir the topping ingredients together in a small bowl until smooth. Set aside.
3. In a medium-size bowl, stir the sugar, milk, butter and egg together until smooth.
4. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest.
5. Transfer the batter to the greased loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, 40-50 minutes. Cook in the pan for 5 minutes the transfer the bread to a wire rack.

NOTE ABOUT COOKING AT HIGH ALTITUDE:
We're at about 4,500 feet and I always have problems with my breads/brownies/cakes sinking in the center. If you're also at a high altitude, reduce the baking powder or baking soda by 1/4 tsp or so, increase baking temperature by 15 degrees and shorten cooking time by 10 minutes or more. This seems to fix the problem.