Blueberry Lemon Bread


We are on fruits and veggies overload (’tis the season).

So in thinking of fresh new things to make with fresh veggies and fruits before they rot in my awesome Bolga Baskets, I went to consult the greats on my kitchen bookshelf; My crush, Tom Douglas, my beloved, Martha Stewart, The Old Farmer’s Almanac and Country Living Magazine.

So which recipe did I use? A compilation or messy mess that turned out to be my very own creation, purely out of necessity.  Quick tip and note to self: Read recipes, do inventory, go shopping and be ready. I neither had buttermilk nor enough butter, lemons, etc. etc. and etc.

Here’s my version which (if I do say so myself) turned out amazing!

To make four small loaves or 2 8 x4 loaf pans I did this.



1 !!!ENTIRE!!!! stick of butter melted and let it cool.

1/3 cup of cream cheese room temperature

2 cups sugar

4 eggs room temperature

2 lemons juiced (not like MLB players… har har!)

3 cups all-purpose flour

2 teaspoons baking powder

1 Tsp baking soda

1 tsp salt

1 cup coconut milk or use regular milk or that dreaded buttermilk

4 tablespoons lemon zest and I saved some for the glaze

2 cups super fresh farmers market blueberries. I’m sure this recipe will work with any berry.


1 cup confectioner’s sugar

1 tequila shot of lemon juice (I used Italian Volcano 100% Organic Lemon Juice from a bottle! but you can use anything I’m sure)



  1. Preheat oven at 350 degree F (175 C ) Prepare loaf pans with butter and flour or line or spray with cooking spray. It all works.
  2. Zest two lemons into a small bowl. Slice naked lemons and juice into a strainer to avoid the pesky seeds. Set aside.
  3. In medium bowl mix all dry ingredients; Flour, baking powder, baking soda and salt. Set aside ……Save a tablespoon of dry mixture and shake it into the blueberries until coated.
  4. So now you have a medium bowl with flour mixture, a small bowl of washed and towel padded blueberries that have been coated with flour mixture, zest bowl and juice bowl.
  5. In a large bowl (KitchenAid or hand mixers work too), cream the butter, cream cheese and sugar until light and fluffy.
  6. Add eggs one by one and beat well then mix in lemon juice beating for another 2 minutes.
  7. Add the flour mixture alternating with the milk on slower speed. Once it is all wet run it on a higher speed for about 2 minutes to fluff it up a bit.
  8. Add lemon zest on low speed for a bit, just to mix.
  9. Remove bowl from mixer and with a spoon gently fold in blueberries.
  10. Pour evenly into prepared pans. ((((NOTE: if you don’t want to use glaze this is the moment to sprinkle with hard raw sugar I use Torbinado (my fav)…))))Image
  11. Put in oven and bake for 1 hour for the large loaves and 45 minutes for the small loaves. Check with the baking stick if it comes out clean ..yaddy yadda… it’s done.
  12. Turn over on a cooling rack and cool for about five minutes and then drizzle glaze and let cool for 30 minutes before wrapping with pretty paper or just eat it!



Zucchini Bread with Lemon Curd Cream Cheese topping

It’s summer time and EVERYBODY in the Pacific Northwest has zucchini. So here is they way we enjoy it for months. Ingredients: 4 eggs 1 cup vegetable oil 2 cups white sugar 3 cups grated zucchini (I used a huge zucchini from our garden) 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup rolled […]

Berry Bread Pudding

My friend Dana posted a recipe today on Facebook that gave me an idea. I hurriedly (<–is that a word?)…. ok, I rushed to see what I had.

  • I used week old bread about six slices (9 grain)
  • a cup of mixed frozen mixed berries
  • 3 eggs
  • 1/2 cup whipping cream + 1/2 coffee creamer (hee hee no milk here)
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 1/4 stick of melted butter for sprinkle at top.

I whipped creams, eggs, cinnamon, salt sugar then add the cubed bread and let soak for a bit.

Pour onto a buttered pan, sprinkle butter over everything and bake for 45 minutes.

Doesn’t look as good as it tastes. It tastes great!




Pina Colada French Toast

This pineapple casserole was originally from my mother in law and it’s my husband’s favorite.

Her recipe (right) is delicious with only a few basic ingredients of egg, flour, sugar, pineapple, bread and butter. Although I make it often as the original recipe calls, on occasion I add a few things.

We call my modified version, Pina Colada French Toast.

  • 3 eggs with yolks
  • 3 egg whites
  • 2 tbsps flour
  • dash of salt
  • 1/2 tbsp vanilla extract
  • 1/2 cup sugar or 1/4 cup maple syrup
  • 2 cups of crushed  or pineapple chunks or 1 bag frozen pineapple
  • 1/2 cup of coconut  reserving a bit for sprinkling top
  • 1/2 cup of crushed pecans or walnuts (optional)
  • 1 stick of butter
  • 1/4 cup of vegetable oil
  • Six slices of white bread. Brioche is best but any dense bread will do.

Preheat oven at 350 degrees.Butter or spray a baking dish either 9 x9 or 10 x 10. A larger dish will make it thinner but still good.

Beat eggs, flour, salt, vanilla, sugar until well blended. Stir in pineapple and coconut and pour into pan.

Melt butter in microwave, add oil and blend.  Cut bread into squares and toss with butter mix until most of the bread is coated. Spread bread over egg mixture pressing down slightly. Sprinkle a bit of coconut on top of bread.

Bake at 350 for 45 minutes or until it is set. Serve warm or cold. I like it warm with a drizzle of maple syrup but my husband prefers it cold after a few hours in the fridge.

It is amazing by itself but you can add berries, bananas, whipped cream or even a side of bacon. Grab a cup of coffee, tea or Mimosa and breakfast is done.

It is okay to make the night before a brunch and bake in the morning.