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Breakfast Idea: Blueberry Lemon Bread

Every day is a struggle when it comes to finding new meal ideas. Breakfast is usually a challenge for the working adults in my household since no one is trying to get up early time is valuable. Having easy, grab-and-go options work well. We all prefer something that is homemade over prepackaged, of course. I purchased some blueberries for snacking the other day, and sadly they were too soft to enjoy. Just like when you have over-ripe bananas, you simply must make banana bread. This time around, I made a scrumptious blueberry lemon bread. You probably have most of the ingredients on hand already, so this one is a winner. 


1 cup fresh blueberries
2 tsp all-purpose flour
1/3 cup softened butter
1 cup sugar (you can use less if you prefer less sweetness)
2 large eggs
1 tbsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla or almond extract (optional)
1/2 cup milk
1 1/2 cups all-purpose flour
pinch of salt
1 tsp baking powder


Heat oven to 350° and grease loaf pan or use parchment paper if you prefer minimal clean up.

Lightly toss blueberries with 2 tsp flour to coat (set aside).

In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest, lemon juice, and extract. In a separate bowl combine flour, baking powder and salt.

Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan. Bake for 50-60 minutes. You can test with a toothpick to know if it is baked through. Cool and slice. This bread is best enjoyed when it is cooled down all the way.

Check out these other recipes: 

4 Ingredient Greek Pasta Salad
Shelly's Easy & Moist Meatloaf

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