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Preheat oven to 350° F.
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Cut a piece of parchment to fit the bottom of an 8 inch cast iron skillet (can use other type of oven proof pan).
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Spray paper and skillet with cooking spray.
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In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
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Beat in sour cream.
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In a separate bowl, sift together flour, baking powder and salt.
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Add flour mix and milk to butter/egg mix, alternating dry and wet, until combined.
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Rinse and drain blueberries.
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In flour bowl, add blueberries and toss them in 2 1/2 tablespoons of flour. This prevents blueberries from sinking.
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Lightly fold blueberries into the batter. Pour batter into prepared cast iron skillet.
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In separate bowl combine streusel topping ingredients. Sprinkle batter with streusel.
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Bake in preheated oven for about 45 to 50 minutes, until a toothpick inserted into center of the bread comes out clean.
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Cool bread in pan for 30-40 minutes on a wire rack.
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