Fast and easy Lemon Blueberry Bread

It’s about that time of year: leaving the windows open for the breeze, kids out riding bikes and summer fruit is coming in season…it’s almost summer! Here is a very quick and easy recipe to enjoy fresh blueberries and lemon. This is very easy to make and tastes refreshing!
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  • 1/3 cup melted butter

  • 1 cup sugar

  • 3 tbs lemon juice

  • 2 eggs

  • 1 1/2 cups flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/2 cup milk

  • 2 tbs grated lemon zest
  • 1 cup fresh or frozen blueberries

Preheat oven to 350F. This recipe makes 1-8×4 inch loaf pan.

  1. In a large mixing bowl, beat together butter, sugar, lemon juice, and eggs. Combine flour, baking powder, and salt; stir into egg mixture, alternating dry mixture and milk. Fold in lemon zest, nuts if you chose to add them, and blueberries. Pour batter into prepared pan.

  2. Bake in oven for 65 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pan for 10 minutes.

If you would like to add a little extra something to this bread you can make a glaze to pour over the whole thing☺ Combine 2 tbsp lemon juice and about ¼ cup of sugar in a small bowl mix it together. Remove bread from the pan and drizzle with glaze. Cool on a wire rack until the glaze hardens.

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Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

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Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

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