Lemon Blueberry Bread


You know this is going to be good, right?…I mean, lemon and blueberries together, it just cannot go wrong.


I always have at least two boxes of blueberries in my freezer. I buy them fresh and freeze it, and use it in everything from smoothies to muffins to pancakes and morning cereal. Same with the lemons, I always have a few lying around in the refrigerator.


Tangy, sweet and moist, it is one perfect quick bread. It smells wonderful and looks amazing, thanks to the beautiful marbling from the blueberries. The sugar and lemon juice glaze on top gives it an extra boost of lemonyness. This time though, I chose not to glaze the bread since I wanted to keep it plain and simple.

Although the recipe specifies a 60-70 minutes baking time, start checking at 50 minutes.


Lemon Blueberry Bread

Recipe coutesy: Taste of Home


1/3 cup butter, melted

1 cup sugar

3 tbsp. lemon juice

2 eggs

11/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 tbsp. grated lemon peel


2 Tbsp lemon juice

1/4 cup sugar


Preheat oven to 350 deg F.

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 8-in by 4-in loaf pan. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to the rack.

Combine glaze ingredients; drizzle over bread. Cool completely.

Note: If using frozen blueberries, use without thawing to avoid discoloration of the batter.

Fruity Pebble Pancakes


Hola, any confetti cake lovers here? Oh, what’s that?…umm, yes…you are right, I should probably rephrase the question and put it this way, Is there anyone who doesn’t love a good confetti cake? I definitely do. There is something so happy about a confetti cake, don’t you think? So colorful, so playful, just a fun cake altogether.

The  little monkey loves pancakes and is now into colors and shapes, which led me into making these confetti pancakes using Fruity Pebbles cereal. The fruity pebbles add a lot of color and a faint punch of fruity flavor to these pancakes.


These make a perfect fun kiddie breakfast. A little something to brighten up your sleepy, cold mornings. I mean, how can you say no to these little cuties?


The original recipe makes a simple, plain pancake, which is quite good just like that. I always add a dash of vanilla extract and slightly more sugar/honey to the batter, though, for that extra flavor. These pancakes are tall, light and fluffy, and very easy to whip up. This recipe takes very well to adaptations. You can add anything from fruits to chocolate chips to well…fruity pebbles, and more.


 Packing these off to Fiesta Friday at The Novice Gardener.

Fruity Pebble Pancakes 

Original pancake recipe source: Allrecipes.com, altered.


3/4 cup milk

2 tbsp. white vinegar

1 cup all-purpose flour

3 tbsp. sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

1 tsp vanilla extract

2/3 cups Fruity Pebbles


Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg into the “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Fold in the Fruity Pebbles.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.