the next adventure

I know it's been forever since I've blogged.. I've been incredibly busy.  Tomorrow early (like, before-the-birds-start-chirpin' early), we head out on the road for Arkansas.  Our new home for the next few years.  And our next adventure.

Life is always an adventure, isn't it?  I wouldn't have it any other way.  I'm hoping to be 'back to blogging' in a couple weeks.. after our move, and we're settled, and I'm maybe half-way kind of rested.  ;)

I snapped a photo this afternoon, while I was relaxing in the house.. after my husband and dad hooked my car up to the back of our truck.. and stuffed it full.  It's sweet, right?

lemon blueberry bread {recipe}

I love blueberries.  I like them in my smoothies, pancakes, muffins, cupcakes, on top of my spinach salads, or in my cereal.  I had a pint of blueberries in the fridge that I kind of 'forgot' about.. when I noticed them the other day, they really need to be used up.  Like, ASAP.  So I did a little searching, and came across this recipe.  Now, I don't normally like lemon things (lemon bars, cookies, etc).. I don't know, it's just not for me.  I'd much rather have something sweeter.  But honestly, the blueberries and lemon compliment each other so nicely in this!  And then with the little glaze on top.. oh YUM.  This goes especially good with coffee in the morning.  Trust me.. it does.

Lemon Blueberry Bread
recipe from Erica's Sweet Tooth

Bread

• 1-1/2 cups + 1 tbsp all purpose flour, divided
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup plain greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tsp. lemon zest (from 2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen

 Lemon Syrup

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

 Glaze

• 1 cup powdered sugar
• 3-4 tbsp milk

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.  Slowly add the dry ingredients to the wet.  In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.  Pour the batter into the pan and bake 50-55 minutes, or until toothpick comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.  While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat.  Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes.  Remove from heat and set aside.  Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup.  Continue to brush the loaf until all or most of the syrup is added.

To make the glaze, whisk together the powdered sugar and milk and pour over the top of the loaf (after it's completely cooled).  Let the glaze harden before serving.  Eat with coffee.  ;)