It's Memorial Day and if I was a half decent blogger, I would have a delightful grilling recipe up for you today. But no; I'm not. I am, however, the kind of blogger who leaves their house for a visit to the in-laws without their camera cord and therefore must work with the recipe I happened to have a photo for.
But don't let that discourage you from trying this recipe because it's light, fluffy and fresh tasting - perfect for a Summer breakfast!
If you hate baking (but why? why? how could you?) and you do really want a spectacular grilling recipe, check out this one from Our Best Bites, Spicy Honey Chicken. It's hands down one of my favorite grilled chicken recipes. Well, actually it's tied for first place with the recipe inspired by my Dad's grilled chicken.
Let's get baking! Well, that is, unless the delights of Our Best Bites have thoroughly distracted you. Dang it. The same thing often happens to me. :)
Lemon Blueberry Bread (printable recipe)
Yields 1 loaf
1/2 c. butter, softened
3/4 c. dark brown sugar
1 tsp. vanilla extract (or you could also use almond extract)
1/2 c. milk
2 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 lemons, juiced and zested
1 c. blueberries (fresh or frozen)
1/4 c. flaked coconut
Preheat oven to 325. Grease a loaf pan with nonstick spray.
In a large mixing bowl combine butter, brown sugar, vanilla and eggs. Cream together. Add half the milk and half the flour, blend. Pour in remaining milk and flour along with baking powder and salt, blend until well combined. Fold in lemon zest and juice with blueberries.
Spoon batter into loaf pan. Sprinkle the top with coconut. Bake at 325 for 60-75 minutes or until the top springs back when lightly touched.
A big THANK YOU goes out to all those serving, or who have served, our country. Y'all's courage, determination and sacrifices that make the rest of us look like lazy bums. I will forever be grateful for you. May you and your families be blessed this Memorial Day.