Breakfast

BLUEBERRY LEMON BREAD

Serves:12
 
A super moist blueberry lemon bread recipe that is easy to make and topped with a delicious lemon glaze!

INGREDIENTS
2 cups all-purpose flour + 1 tablespoon, divided
2 tsp. baking powder
½ tsp. salt
½ cup. oil (coconut, vegetable, or canola)
2 tsp. vanilla extract
2 eggs
1 cup granulated sugar
1 cup plain greek yogurt (or sour cream)
Zest & juice of 1 lemon
1 cup blueberries

Lemon Glaze
¾ cup confectioners sugar
1-2 tablespoons fresh lemon juice

INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.
2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
6. Lightly fold the blueberries into the batter.
7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
8. 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.
 

BLUEBERRY CROISSANT PUFF

Makes 10 servings

INGREDIENTS
3 large croissants, cut up (about 5 to 5 1/2 cups)
1 cup fresh or frozen blueberries
1 package (8 oz.) cream chees, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs, and vanilla in a medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350 degrees F. for 20 to 25 minutes or until set in center and golden brown.

(from www.the-girl-who-ate-everything.com)

CHERRY ALMOND DUTCH BABY

(Adapted from Smitten Kitchen)
Serves 2 generously or 4 moderately
3 large eggs
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted*
Powdered sugar (to sprinkle on top)


Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking.

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and drizzle lemon juice over. Serve in wedges, with or without a bit of real maple syrup.

* To toast the almond slices, spread them on a tray, bake them for 8 to 10 minutes at 350F, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for use on lots of other yummy foods.

UNBELIEVABLE BLUEBERRY FRENCH TOAST CASSEROLE

yield: 12 servings  
Minimal prep work and unbelievable taste! Let the refrigerator do all the work and wake up to sweet
blueberry french toast casserole in the morning.  (From http://sallysbaking addiction.com)
Ingredients:
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup fresh or frozen blueberries
8 large eggs
2-1/4 cups  whole milk
1/2 teaspoon  cinnamon
3/4 cup  packed light brown sugar
1 Tablespoon vanilla extract

STREUSEL TOPPING
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
6 Tablespoons unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

Directions:
1. Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
2. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours overnight.  Overnight is best.
3. Preheat oven to 350°F. Remove pan from the refrigerator.
4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
5. Bake for 45-55 minutes or until golden brown on top.  Serve immediately.
Cover leftovers tightly and store in the refrigerator for 2-3 days.
6. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.