lemon blueberry muffin pound cake

I truly, madly, deeply LOVE summer and what says summer more than juicy blueberries and lemon? 

This quick bread/cake is really bursting with sweet blueberries. The lemon zest and lemon juice provides a subtle lemon taste but it definitely brings out the fresh flavor of the blueberries. This recipe is scrumptious! If you love blueberries you will love it too!

Lemon Blueberry Muffin Pound Cake

inspired by: PBS.org

ingredients

2 cups all purpose flour

1 ½ tsp baking powder

½ tsp salt

1 stick (1/2 cup) unsalted butter, room temperature

1 cup sugar

2 eggs

2 cups blueberries

zest from 1 lemon, or to taste

½ cup vanilla yogurt

1 tablespoon fresh lemon juice

For Glaze:

       1 cup powdered sugar

       1  tablespoon fresh lemon juice

directions

1.    Preheat oven to 350 degrees.

2.    Spray a loaf pan with nonstick cooking spray AND line the pan with parchment paper AND spray the parchment paper. Set pan aside. Sometimes blueberries stick to the pan so don’t skip the parchment paper, if at all possible. Trust me. The narrow sides of the pan are not lined with parchment paper & it's fine with just the spray in that area.

3.    In a medium bowl, whisk together flour, baking powder, salt and lemon zest. Add the blueberries and carefully toss to combine.

4.    In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in the yogurt. Stir in the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

5.    Scoop batter into the prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. If it browns on top too quickly just set a piece of aluminum foil over the top for the last 10 minutes or so. I need the full 1 hour and 10 minutes for it to cook through. Let cool in the pan for 10 minutes before lifting out by parchment paper or inverting gently onto a plate.

 6.    Stir powdered sugar and lemon juice together and drizzle over cooled bread.

blueberry buttermilk pancakes party!

CLICK TO PRINT RECIPE ONLY
 Homemade pancakes was the first recipe I mastered at around age 8, probably because pancakes were my FAVORITE food as a kid. My mom wasn't big on convenience foods and I don't think we ever had pancake mix in the house. If we wanted something to eat that we didn't have we got out a cookbook and made it from scratch. We also walked 5 miles to school, uphill, both ways, ha!

Homemade pancakes are so easy & delicious & quick too! You can even mix up a batch of the dry ingredients and store it in the pantry to have a head start on your weekend breakfast! Then just mix in the eggs, melted butter, buttermilk and vanilla when you are ready to make them.

I still love pancakes and I make them as often as my family will allow possible. Sunday morning breakfast at our house usually includes homemade waffles, which are Mark and Monica's favorite, but sometimes I talk them into PANCAKES and these blueberry buttermilk are my very favorite.

Blueberry Buttermilk Pancakes

makes 4 servings, about 16 pancakes

ingredients:

2 eggs
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk, I use low-fat buttermilk & it works perfectly
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
powdered sugar, butter & maple syrup to serve

directions:

1. In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter & vanilla. I just dump it all in and then stir until the batter is smooth and has no lumps of flour remaining. Do not over mix. Batter will be thick.

2. Heat an electric griddle to medium-high heat. Spray griddle with cooking spray. Spoon about 1/3 cup batter onto the griddle for each pancake. You may need to spread it a bit with the back of a spoon since the batter is very thick. Scatter some blueberries over each pancake.

3. Cook until bubbles form on top and the batter is set, 1 to 2 minutes.

4. Flip the pancakes over & cook until golden brown on the other side, 2 to 3 minutes.

5. Keep warm in a 225 degree oven while cooking the remaining pancakes.

6. Dust with powdered sugar and serve warm with butter and maple syrup.

 P.S. If you don't have an electric griddle you can use a skillet on the stove but the griddle really makes a difference. The pancakes cook more evenly on a griddle & you can cook more pancakes at a time.