My normal breakfast routine lately involves grabbing a cup of tea and a granola bar just before I head down to the basement to start my morning workout. (Pretty sure I do this half asleep most mornings.) Some days I eat a yogurt after my workout but I hardly ever treat myself to a proper breakfast.
I tend to change up my breakfast routines with the changing seasons too. Sometimes I get into an oatmeal routine, sometimes I make myself an egg in the morning, but this winter - I'm in a granola bar and yogurt pattern. (Honestly, it seems more like a summertime breakfast but, whatever.)
Even though it didn't fit into my current breakfast routine, when I saw the picture of this Lemon Blueberry Bread in my new Vera Bradley cookbook, I knew I had to give it a try . I just have to say that this bread was awesome and it didn't last long in this house.
Consider my morning routine changed. I am going to have to keep a loaf of this bread on hand to add to my usual granola bar breakfast.
Lemon Blueberry Bread
1 1/2 cups flour
1 teaspoon baking powder
1/8 teaspoons salt
6 Tablespoons butter
1 cup sugar
1/2 cup milk
2 teaspoons lemon zest
1 cup blueberries, tossed with 2 teaspoons flour
1/3 cup sugar
3 tablespoons lemon juice
Pour into a greased loaf pan.
Bake 55 minutes at 350.
Pierce warm bread with a skewer. Pour lemon glaze over bread. Cool in pan 30 minutes.
Move to a wire rack or cutting board to cool completely.
Slice and Serve.
I do recognize that this recipe is probably better suited for a Springtime blog post but I certainly didn't want to wait a couple more months before making it and I'm sure that wont want to wait either. This bread is delicious.
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