Blueberries were plentiful in the house last week, and I've been using them for healthier snacking and as an accompaniment to recent batches of overnight oatmeal. I also found a less healthy use for them: as a colorfully contrasting add-in to make complete a new recipe for lemon blueberry bread...topped with a delicious tangy and sweet lemon glaze.
That was my small baking project this past Sunday, to good result. I reckon this ought to be a repeater here at the Roediger House.
"Blueberry Lemon Bread with Lemon Glaze," from Danielle Rye of LiveWellBakeOften.com.
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