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Blueberry muffins have always been one of my favorites. I think I ate them by the handfuls as a kid, especially when we would visit the all you can eat buffets. I'm not even sure if they were the kind with real blueberries.
Real blueberries were on special this week and I knew we would have them as some sort of breakfast treat. Sometimes we have a big breakfast on Sunday mornings and sometimes we have something simple like this blueberry loaf. I made it the night before and it was absolutely perfect the next morning with a big cup of hot coffee.
I browned the butter and it added a great nuttiness to compliment the tangy blueberries. If you haven't tried browned butter, promise me you will. It is unbelievably wonderful.
This is the last week of school for the boys and as I've said before, I am so ready! We got some much needed rain over the weekend and things are looking good. I hope to get the rest of my garden planted this week and then maybe I can move on to planting grass.
Maybe that sounds a little crazy but it is the hardest thing to get yard grass to grow here. I keep trying and I am quite determined to make it happen this summer.
Speaking of summer, I've been meaning to tell you about something! Country Living Magazine has a great list of 50 things to do in the 50 States This Summer. They asked me to tell about something great to do in Wyoming. You can see them all here at Country Living. I have to say I am quite honored and super excited, I just love Country Living!
Do you have any goals for the summer? Big plans, or something you are excited about? I would love to hear about them!
Blueberry-Browned Butter Breakfast Bread
- non-stick cooking spray
- ½ cup butter
- 1 ¼ cups buttermilk
- 1 tablespoon vanilla extract
- 1 egg
- 1 teaspoon lemon zest
- 3 cups all purpose flour
- 1 ¼ cup sugar
- 1 tablespoon baking powder
- 6 oz fresh blueberries
- 2 tablespoons all purpose flour
- 2 tablespoons sugar
- 2 tablespoons rolled oats
- 2 tablespoons chilled butter
Preheat oven to 350° F.
Spray a 9 x 5-inch loaf pan with cooking spray, set aside.
In a small pan, melt butter over low heat, stir occasionally and cook until brown bits form. Pour butter into a medium bowl. Add buttermilk, vanilla, and lemon zest. Stir to combine. Beat in egg. Set aside.
In a large bowl, add flour, sugar and baking powder, stir to combine. Stir wet ingredients into flour mixture just until combined.
Pour half of batter into loaf pan. Sprinkle about ⅔ of blueberries over batter and top with remaining batter, spreading evenly. Add remaining blueberries.
In a small bowl combine topping ingredients together with your fingers or a fork until crumbly. Sprinkle over blueberries and lightly press down into batter.
Bake 1 hour 10 minutes to 1 hour 15 minutes or until loaf is lightly browned and a wooden pick inserted comes out clean.
Allow to cool in pan at least 15 minutes. Remove from pan to slice and serve.