B R E A K F A S T B R E A D
with blueberry & lemon
Let's wake up to a little dessert for breakfast
Especially when it appears to be a slice of h e a v e n . . .
2 cups flour + 1 tablespoon left aside 2 tsp. baking powder ½ tsp. salt ½ cup vegetable oil 2 tsp. vanilla extract 2 eggs 1 cup sugar 1 cup plain greek yogurt (I use Tillamook farm style) Zest & juice of 1 lemon 1 cup blueberries Lemon Glaze ¾ cup confectioners sugar 1-2 tablespoons fresh lemon juice
Greek yogurt is my favorite secret ingredient. Add it in your baked goods for lighter, tangier, and dare I say a more delicious result every time.
Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or 3 mini loaf pans) with cooking spray and set aside. If desired, cut parchment paper to fit inside pans (for easy removal of loaves) In a small bowl, toss blueberries with 1 tbsp of the flour and set aside (this helps to prevent the blueberries from sinking). In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice. Combine the wet and dry ingredients, just until smooth. (Do not overmix or your bread will come out tough.) Lightly fold the blueberries into the batter. Pour batter into prepared pan(s) and bake for 50-60 minutes. The bread will be finished when a toothpick inserted into the center comes out clean. (If the top is browning too quickly, tent with foil and continue to bake, I did this for the last ten minutes of baking) Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
Breakfast bread can be made in regular (or my personal favorite) mini loaves! Which make the absolute sweetest gifts.
Tie them up with some bakers twine and don't forget a sweet note.
Most importantly, enjoy!
B O N A P P E T I T Find more baking via Instagram | @bethkellmer #beththebakingbabe